The US Department of Agriculture and the Food and Drug Administration have joined forces with a new proposal to oversee the production of "cell-cultured food products," or meat grown from animal cells in labs. The public can submit comments until Dec. 26 on the proposal, which would designate the FDA to oversee collection of cells and the culturing process, while the USDA would have oversight when cells are transformed into meat products for consumer consumption.
Veteran restaurant executive Bob Andersen took the CEO post at Jimboy's Tacos after tasting the 60-year-old California chain's food and realizing the tacos would appeal to consumers in other markets. The company aims to grow to 500 units and $750 million in sales by 2028.
Rick Marzan left Columbia, S.C., to live out his Hollywood dreams and spent 20 years acting in films and TV shows before heading home to explore his other passion: food. Marzan learned the pizza business working for others before opening Citta Del Cotone, a restaurant serving authentic Neapolitan pizza.
Tops Markets has emerged from Chapter 11 restructuring with a considerably lighter debt load, having trimmed its obligations by about $445 million. The end of restructuring will allow the company to push forward with initiatives such as Tops Grocery Pick Up, CEO Frank Curci said.
The argument that customers need to see and feel their produce instead of ordering it online has been made before about such items as clothing, Chris Walton writes. Consumers have historically gotten over that need and decided to defer to reliable retailers to pick what's best, he writes.
Wine sales were up nearly 5% during the 12-month period ended in October, continuing recent strong sales trends, according to BW166. Cabernet sauvignon led both retail and direct-to-consumer sales, followed by pinot noir and red blends, IRI reports.
Robotics are poised to expand exponentially in the restaurant industry and other business segments, and the speed of the rollout is likely to surprise consumers, panelists said at the National Restaurant Association's Restaurant Innovation Summit. "I think that in the next six months, we will deploy robots to customers in ways that will shock people," said John Miller, CEO of CaliBurger parent Cali Group, which already has introduced Flippy, the burger-flipping robot.
Eatsa, an automated restaurant concept that has morphed into a technology platform that the company is rolling out to other chains, wins with consumers who crave their convenience with a dash of fun, CEO Tim Young said. Wow Bao has opened three eateries using the platform, which lets customers track their food from ordering kiosks until it lands in the pickup cubbies.
Technology is playing a growing role in consumers' interactions with restaurants, according to a National Restaurant Association survey. Chains are taking a more holistic approach to the role of IT specialist, which increasingly requires a team with diverse skills and an understanding of how the company's systems work together.
Artificial intelligence is on track to grow to a $3.9 trillion global industry by 2022, according to Gartner, and the technology is driving change in the restaurant industry. AI is playing a growing role in areas including food preparation, customer service, food safety and supply chain logistics.