Sommelier and beverage director for Chicago's Levy restaurant group, Rachael Lowe, hand-chose Michelin-starred Spiaggia's extensive wine list. The goal is to make the list guest-friendly, offering a wide range of prices, she said.
In a poll of Americans between ages 13-73, Green Giant found that the most popular vegetable in the US is broccoli, reigning in 39 states. The second-most popular is corn, which was a favorite in seven states.
Federal lawmakers have introduced legislation that would make it easier for school districts to purchase locally sourced food. Under the Kids Eat Local Act, districts could ask for "locally grown," "locally raised" or "locally caught" foods in their procurement requests and select the lowest bidder who can meet their needs.
Jack Daniel's has been named Social Media Hero in The Spirits Business' Brand Champions 2019 report. Rounding out the top five spirits that were hot on social this year are Malibu, Grey Goose, Jameson and Patron.
Foodservice companies and restaurants have made strides in addressing health and sustainability concerns with plant-forward menu changes, according to the 7th Menus of Change Annual Report. Influencers are fueling consumer demand, and more mainstream food brands and restaurant chains are launching plant-based products that make it easier for customers to make different choices.
McDonald's and Starbucks kept their number one and two spots, respectively, on an annual ranking of the biggest restaurant chains by Nation's Restaurant News. Chick-fil-A rose from seventh to third place, with 16.7% sales growth last year.
The World's 50 Best Restaurants organization has unveiled its list of runners-up ahead of an annual ceremony next week to celebrate the top picks. The group has released the names of those ranking from 51 to 120, starting with Reale in Castel del Sangro, Italy.
The New York City Council will hold a public hearing called "The Changing Market for Food Delivery" next week to examine the ways third-party delivery apps could be affecting local eateries and taking a bite out of their profits. Restaurant operators and representatives of third-party services such as DoorDash and Grubhub will be invited to testify.
Allison Oesterle, Shake Shack's senior director of product development and quality assurance, has led the creation of such new menu items as the recently launched Chick'n Bites. She discusses her varied job responsibilities, the importance of product consistency from one unit to another and the role of the new Innovation Kitchen in developing new menu items.
Restaurants can take control over how much technology they employ and how they use it to shape the dining experience, restaurant designer Steve Starr said at the National Restaurant Show last month. "Will we let it take the place of person-to-person interaction? Or will we use tech to enhance person-to-person interaction?" he said.