Foodservice
Top stories summarized by our editors
5/22/2017

McDonald's could require its franchisees to invest about $100,000 per store on upgrades and new equipment including LED lighting and espresso machines, according to corporate documents. The expenses would be in addition to the company's Experience of the Future program, an ongoing modernization platform for which McDonald's has agreed to pay 55% of the costs.

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Bloomberg
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McDonald
5/22/2017

Chicago loves its giardiniera, the spicy blend of pickled chiles, cauliflower, celery, carrots and olives that tops many of the city's iconic foods. The condiment originated in Italy as a way to preserve vegetables and arrived in Chicago shortly before 1900 with a wave of Italian immigrants.

5/22/2017

Chefs at San Francisco's Lord Stanley have discovered a variety of uses for pineapple after they learned how to smoke the fruit using a Big Green Egg appliance. The end product, which features concentrated sugars with smoky notes, can complement fish, meats, salads, cocktails, desserts and more.

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Bon Appetit online
5/22/2017

Restaurants can arm servers with knowledge and inspire them to be enthusiastic sellers, hospitality expert Bob Brown told attendees at the BAR 17 expo at NRA's annual show in Chicago. Servers can sell more by making suggestions, walking patrons through the menu and offering a selection of premium brands.

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Bob Brown, NRA
5/22/2017

Three-quarters of US consumers want to try new dishes at least some of the time, and 20% really enjoy trying new flavors, according to an NRA study. Consumers' increasingly adventurous palates are fueling the rise of cuisines from the Philippines and Africa.

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NRA
5/22/2017

Contrary to conventional wisdom, millennial consumers are intensely loyal once loyalty is earned, researcher Jason Dorsey of The Center for Generational Kinetics told attendees at the NRA Show in Chicago. In addition, the millennial generation is dependent on technology, but that doesn't mean they know how it works -- the key is to make it simple to use, he said.

5/22/2017

Brooks Reitz thought he would always work for others until his small side business, Jack Rudy Cocktail Company, took off and brought in the cash he needed to start a fledgling Charleston, S.C., restaurant empire. He advises other would-be restaurateurs to be frugal, take jobs that offer a chance to learn and grab every opportunity to do more and move up.

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Eater
5/22/2017

Kale has gone from salad bar garnish to a star on the plate and a featured player in the snack aisle over the past 10 years. The leafy green's rise reflects one path for food trends, which often start with fine-dining chefs, gain traction at mainstream eateries and are tweaked in recipes and snack foods to win over the masses, according to Datassential's Mike Kostyo.

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Kale, Mike Kostyo, Datassential
5/22/2017

School nutrition professionals in a Wisconsin district are likely to stay the course on school-meal rules despite a federal directive that offers flexibility, says Steve Youngbauer, director of food and nutrition for the district. He says the district strives to prepare healthy meals that students enjoy and may replace a couple of whole-grain meals that have not been popular.

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Steve Youngbauer
5/22/2017

A community approach in Indiana seeks to help feed more students during summer break. The program, which involves public officials, child advocates, faith- and service-based organizations as well as the local food bank, is expected to serve about 500 students.

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Food Bank