Foodservice
Top stories summarized by our editors
11/15/2018

Despite sponsorship being an informal process in the workplace, taking initiative and pushing sponsors toward diverse mentees will help create a diverse pipeline going forward, writes Lisa Toppin, vice president, chief diversity officer and talent manager leader at LPL Financial. The employees who move up are those who prove themselves as mentees to their sponsors and diversity will move up if successful, diverse sponsorships occur at the lower levels.

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Forbes
11/15/2018

To ensure implicit bias is addressed and curbed beyond just offering training for employees, companies must understand each point of potential implicit bias in an employee's life cycle and make sure all levels of employees are aware they may not stay with the company if they do not address their bias, writes Natasha Bowman, CEO of talent management and leadership consulting firm Performance ReNEW. Additionally, implementing effective processes, analyzing employee data and surveying employees are also helpful in addressing implicit bias.

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Forbes
11/15/2018

Bread made with rice flour was common in the American South during colonial times, and renewed interest in the Carolina Gold variety of rice has sparked a resurgence of rice bread. Bakers in North and South Carolina are creating loaves made with rice, such as the sourdough boule made with broken rice grains at La Farm Bakery in Cary, N.C.

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Saveur
11/15/2018

At his upcoming Copenhagen restaurant, Alchemist, chef Rasmus Munk will present a 50-course tasting menu for a dining experience that can last as long as six hours. The eatery, scheduled to open in January, is Munk's second version of Alchemist, and will focus on what he calls holistic cuisine.

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Rasmus Munk
11/15/2018

China's spicy chili crisp condiment is a popular topper among chefs, who drizzle it on everything from noodle dishes to desserts. California's Wursthall added a dessert of ice cream drizzled with the Lao Gan Ma brand sauce for fall and also uses the condiment for a cucumber salad.

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TASTE
11/15/2018

Maintaining good relationships with vendors, staff and customers is just as important as cooking great food, chef Eric LeVine writes. "Your vendors can help you in so many ways: with quality products, seasonal lists, new items hitting the market and even a new approach," he writes.

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Eric LeVine
11/15/2018

The technology behind lab-grown meat products is advancing, and food scientists at companies such as Just and Finless Foods are refining products headed for the consumer market. California-based Finless expects to launch a bluefin tuna paste by the beginning of 2020, and Just plans to launch its chicken product in Asia this year.

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Finless Foods
11/15/2018

Canned wines and cocktails have risen in quality and can help restaurants and bars perform more efficiently. The sizes allow for fresh and well-measured pours for by-the-glass sales, said Kenneth Rochford of West + Wilder.

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Food Newsfeed
11/15/2018

Bitters are a bartending staple, but some say they're now among the most overused ingredients. "A little goes a long way and the flavors can completely take over a drink," said Ben Sinon of Phoenix's Wrigley Mansion.

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Mandatory
11/15/2018

Irish Distillers has added a super-premium offering to its line with the debut of Red Spot Single Pot Still Irish Whiskey. Priced at about $130, the whiskey has had 15 years of aging in a variety of casks including bourbon and sherry.

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Irish Distillers