Foodservice
Top stories summarized by our editors
9/21/2017

Chick-fil-A will open a 12,000-square-foot, five-story restaurant in New York City's Financial District, with three dining rooms, a meeting space and a rooftop deck, the company said. The chain's third Manhattan location will be its largest to date.

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amNewYork
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Chick-fil-A
9/21/2017

Students at a California middle school are prohibited from using their cellphones at lunch, except in designated areas. Principal Rebecca Gogel says the goal is to encourage students to engage in conversation.

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California middle school
9/21/2017

Some fourth-grade students in Miami, Fla., recently wrote about their experiences with Hurricane Irma. Antonio Santamaria compared the experience to Dorothy's in the "Wizard of Oz," and Olivia Geller said it was important to stay inside and "have snacks in case you are really hungry."

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National Public Radio
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Dorothy
9/21/2017

Boulder, Colo., has the highest exercise rate in the US, with 69.6% of residents reporting they exercise three or more times a week, according to a Gallup and Sharecare report that analyzed data from 189 US cities. Overall, 53.4% of Americans from 2015 to 2016 said they exercised three or more times weekly, a 2 percentage point increase from 2008.

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Boulder, Sharecare
9/21/2017

Students in a Connecticut school are leaving uneaten food in a new refrigerator in the cafeteria. Under the Zero Waste program, excess food is donated to a food pantry, and students also can access the food after school.

9/21/2017

If you missed chief innovation officer of BEFORE Brands, Chris Cornyn, listen in here as FBS' host and Cornyn discuss how food innovation has accelerated and shifted, and why a "holistic approach" is pivotal to the success of a brand as well as why new rules apply. If you enjoyed this session, enroll in Chris' in-person, two-day interactive workshop, From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods, Oct. 27-28 at the CIA at Copia in Napa, Calif. Turn your ambitious idea for a new food product into a reality you can see, plus hear from a dynamic panel of speakers from core food disciplines throughout the industry. Apply and register/pay by Sept. 27 to receive 30% off the full tuition rate!

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youtube.com
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Chris Cornyn, CIA
9/21/2017

Whiskey bars continue to attract hardcore fans by offering private-barrel selections from top distilleries. The practice gives the bar a special offering with its own cask but requires an investment of $3,000-$15,000.

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Imbibe magazine
9/21/2017

TGI Fridays will start testing delivery of alcohol along with its meals in Texas in November, in partnership with third-party delivery service Lash. Lash drivers will pick up bottles of beer, wine and spirits from a local liquor store partner, and the restaurant chain will also sell a box including mixes, garnishes, a shaker and cocktail glasses.

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CNBC
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Lash
9/21/2017

Husband and wife chefs Anthony Myint and Karen Leibowitz launched their San Francisco eatery, the Perennial, with a focus on environmental activism. The pair take climate change into consideration when making every decision at the restaurant, making them part of a growing group of restaurateurs who aim to measure and reverse the toll their eateries are taking on the planet.

9/21/2017

Peaches that have ripened to the point of being soft have a juicy sweetness that makes them ideal for creating cobbler, jams or sherbet, said Dana Cree, pastry chef at The Publican in Chicago. "[W]e ask the farmers to bring anything that is so overripe that they can't sell it at the market," said Cree, whose recipe for overripe peach and buttermilk sherbet is included in this article.

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Dana Cree