Foodservice
Top stories summarized by our editors
11/14/2018

Starbucks will trim its global corporate work force by around 5%, or roughly 350 employees, in departments including marketing, technology and creative, CEO Kevin Johnson announced in a memo. The moves are part of an effort to streamline operations and will not include any store employees.

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Starbucks, Kevin Johnson
11/14/2018

Restaurants are vying with retailers to hire and retain employees as the holidays approach, and many have added perks to court qualified staffers. Clyde's Restaurant Group now offers employees a 25% discount on oysters and wine, and a Wendy's in New Hampshire that's offering $1,000 signing bonuses is still short by about 15 staffers.

11/14/2018

Five schools in southern Wisconsin this fall opened food pantries, bringing the total number in the area to eight. Vicki Marcucci, Adams-Friendship Area School District's food service director, said she realized a food pantry was needed when students told her the after-school supper program was their final meal of the day because they did not get supper at home.

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Wisconsin
11/14/2018

Greek and regular yogurt start with the same ingredients, but Greek yogurt is strained an additional time, removing most of the liquid to create a thicker, creamier consistency, dietitians said. Greek yogurt tends to have less sugar and carbohydrates but more fat than regular yogurt, and registered dietitian Rachel Fine said the extra straining makes it higher in protein and more nutritionally dense.

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Insider
11/14/2018

Mindful eating can be a challenge during the holidays, but instead of skipping meals to save calories for a big dinner, try eating regularly during the day to improve control and hunger, writes registered dietitian Stephanie Graziano. Keep calories in check at dinner by eating nonstarchy vegetables first, choosing turkey over ham and apple pie instead of pecan pie, and drinking noncalorie beverages, Graziano said.

11/14/2018

US chefs are calling on global cuisines to inspire seafood stews like the bouillabaisse served at Lulu Kitchen in New York with mussels, shrimp, clams, scallops, monkfish and octopus. Chef Gerard Craft treats diners to his take on a Brazilian seafood stew called moqueca, featuring lobster, octopus and prawns in a coconut milk broth, at Cinder House in St. Louis.

11/14/2018

Gavin Kaysen, vice president of Team USA for the Bocuse d'Or, has been working with team head chef Matthew Kirkley to prepare for the competition in January. Recently, they have turned their focus on how to prepare a rack of veal and are brainstorming the fish component in an intense round of training.

11/14/2018

The roadside country stores he frequented as a child in Virginia inspired chef Mason Hereford's New Orleans sandwich shop, Turkey and the Wolf. He pays homage to the comfort food of his youth with simple, soulful food like collard-greens melts on rye bread and deep-fried chicken pot pies.

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Saveur
11/14/2018

Sweet wines with a hint of spice complement Thanksgiving pies, and experts offer four suggestions for pairing with classic desserts. For apple pie, restaurant wine director Gabriela Davogustto recommends Los Bermejos Malvasia Naturalmente Dulce, which has notes of candied oranges and a slight tartness that is "a perfect pairing for the buttery crust, and the sweet and tart filling."

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New York Post
11/14/2018

Food halls have erupted in Miami in recent years, with the city now boasting four and Miami Beach preparing to welcome a couple more in the next few months. St. Roch Market in the posh Design District is a branch of a historic New Orleans food hall, while La Centrale boasts a wide selection of Italian foods including a chocolate shop.