Papa John's saw a sales boost of 28% in the US during the last quarter and expects the trend to continue as consumers continue to turn to delivery during the pandemic, CEO Rob Lynch said. Mobile ordering has become the chain's fastest-growing platform, and it is considering opening new stores as more real estate opens up.
Chipotle Mexican Grill pledged $1 million in June to organizations fighting against racism, and has since made a $500,000 donation to the National Urban League and organized a fundraiser to benefit the Thurgood Marshall College Fund. "Cultivating a better world takes commitment from all of us and I'm encouraged by the accomplishments to date and eager to see how much more we can achieve together," Chipotle's Marissa Andrada said.
The National Restaurant Association is partnering with DoorDash to host a virtual conference on Oct. 8 called Main Street Strong. "Events like these are important for restaurateurs to know that they are not alone, and we've found that engagement at this level can help inspire other businesses to change course, pivot and adapt in new ways while fostering a deeper sense of community," the association's Perry Quinn said of the virtual conference, which will bring independent restaurant operators together to share strategies for coping with the coronavirus pandemic.
Fields Good Chicken was forced to temporarily close four locations and centralize its operations when the pandemic hit, but the New York City chicken chain has since reopened all its stores and is planning to open a sixth location this fall. The company offers recipes and reheating advice on its website and recently shifted its large-format lunch catering trays to individually packaged items.
Wine grape harvest has commenced in California's Napa and Sonoma counties with enhanced safety measures in place amid the pandemic. The 2020 crop is likely to be smaller than the area's average, which vintners say they welcome because of the effects of the pandemic on sales at restaurants and bars, on top of the fact that large grape crops over recent years led to an oversupply.
Out-of-work bartenders are making ends meet by selling custom cocktails to visitors at the 526-acre Prospect Park in Brooklyn, N.Y. "I've had people here who weren't expecting me selling cocktails, who were like, 'Wow, you've made my day at the park,'" said Brooklyn Vagabond, a furloughed server using an assumed name to protect his identity as selling alcohol without a license is still illegal.
Chef Shinobu Namae of Tokyo's Michelin-starred L'Effervescence collaborated with filmmaker Eric Wolfinger to create a short film that explores the origins of dashi -- a broth that is a cornerstone of Japanese cooking. "Dashi" follows Namae as he travels across Japan to visit the fishermen and other food suppliers who provide the broth's base ingredients.
Cote in New York City has weathered the pandemic by cutting costs along the supply chain, simplifying the menu and reducing prices. The Michelin-starred eatery also adapted by offering care packages of meat customers can purchase to cook at home, which comprise four cuts of steak including American Wagyu Cote steak and marinated galbi.
Chef Ricky Hanft has introduced an apprenticeship program at The Wurst butcher shop in Indiana that trains chefs in the art of butchering. Two chefs are currently learning the trade from Hanft, who emphasizes restorative farming and butchering methods that use the whole animal.
Vanilla salt adds flavor and aroma to baked goods, writes Emily Johnson. Whipped cream, caramel and cream cheese frosting can all benefit from the combination of saltiness and light floral flavor.