Foodservice
Top stories summarized by our editors
8/18/2017

Several pizza-makers in New York are looking beyond the classic round pie and adding Roman-style rectangular pizzas to the menu. The slices are cut with scissors rather than pizza cutters and are often served at room temperature.

8/18/2017

Two Florida school nutrition professionals offer a preview of school menus. Penny Parham, director of food and nutrition in the Miami-Dade School District, shares some new items that will be served -- including an upgraded vegetarian patty and a cinnamon twist -- and in Broward County, students will be served chicken with no antibiotics.

8/18/2017

Restaurants are revamping the classic seafood tower to offer new takes that include fire-roasted shellfish and even vegan options. Plant-based seafood stand-ins such as lobster mushroom and carrot "lox" make up the tower at Crossroads in Los Angeles.

8/18/2017

An environment of trust, appreciation and innovation helps people be happy and perform effectively and creatively, writes Larry Senn. Encourage others to be open to change, foster open communications and recognize successes.

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SmartBrief/Leadership
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Larry Senn
8/18/2017

Casual dining chain Beef O' Brady's is looking to scrap its Irish pub image with an a re-imagined prototype set to open by year's end. The new test location for the 180-unit chain will abandon shamrock imagery and green paint and exclude Irish blessings from its menus.

8/18/2017

Chipotle Mexican Grill has partnered with Deloitte Digital to update its mobile ordering apps for iOS and Android. The redesigned apps are set to launch this fall and will include improved meal customization tools and expanded payment options featuring Apple and Android pay.

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Chain Store Age
8/18/2017

Chefs are coming up with creative solutions for utilizing every bit of food that comes through their kitchen, and encouraging their staffs and diners to be more mindful about food waste. "You have to get your staff, your cooks, and your guests behind eating everything," said chef Jamie Bissonnette, who has his cooks at Coppa in Boston track everything they throw out in a "Waste Log."

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food waste, Jamie Bissonnette
8/18/2017

A husband-and-wife pair of CIA alums opened a fried chicken concept in Philadelphia, built around their signature brine of honey, celery seed and paprika. "[W]e're both classically trained chefs -- Todd being much more refined, me being rustic -- so we went round-and-round as to what our place together would be," Laura Lyons said of Love & Honey Fried Chicken, which also offers house-baked corn bread and pies.

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Philadelphia Weekly
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CIA
8/18/2017

Yogurt cocktails are catching on at restaurants such as Shava in New Orleans, where the yogurt echoes the flavors of labneh present throughout the menu. The tartness of yogurt acts much like citrus, playing well with fruity and herbal flavors.

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VinePair
8/18/2017

About 6% of Americans now identify as vegan, up from 1% a few years ago, and restaurants have more options than ever that allow them to offer vegan-friendly foods and beverages. Hamburger and chicken alternatives can be kept in the freezer and defrosted as needed, and non-dairy milks and butters add richness to dishes and drinks, vegan consultant Mark Reinfeld writes.

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Food Newsfeed