Foodservice
Top stories summarized by our editors
7/19/2018

Taco Bell has begun hosting hiring parties to recruit employees in a tight labor market and fulfill its goal of adding 100,000 staffers by 2022. Applicants play games, get free food, participate in on-site interviews and have the opportunity to win gift cards as signing bonuses.

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QSR
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Taco Bell
7/19/2018

The Manteca Unified School District Nutrition Education Department in California held its first Family Food & Wellness Expo, a free event that allowed students and their families to sample dishes served in school cafeterias. Parents also could set up prepayment plans or fill out meal applications during the event.

7/19/2018

The Japanese fruit sando features slices of strawberry, kiwi and other fruits sandwiched between soft white bread spread with whipped cream. A peach, kiwi and strawberry version of the colorful treat is served at Davelle in New York City.

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Bon Appetit
7/19/2018

Telling stories and creating narratives helps employees, as well as consumers, believe in the company, says Murray Nossel. "Companies are increasingly recognizing how storytelling affects their bottom line," he says.

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Knowledge@Wharton
7/19/2018

Thirty-seven percent of the US schools that tested their water for lead found elevated levels, according to a report from the Government Accountability Office. Data show that fewer than half of all school districts tested their water in 2017.

7/19/2018

Veggie Grill has added its first breakfast item, a burrito made with a plant-based liquid egg alternative called JUST Egg. The mung bean-based product can also be used as an egg substitute in other products including pancakes and baked goods.

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L.A. Weekly
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Veggie Grill
7/19/2018

Potbelly will focus on creating more innovative sandwiches with names that stand out from the increasingly crowded field, said new CEO Alan Johnson. US fast-casual sandwich chains with upwards of $50 million in annual revenue grew their store counts by 70% over the past five years, according to Technomic.

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The Toronto Star
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Potbelly, Alan Johnson
7/19/2018

Barbecue restaurants are increasingly focusing on side dishes and using smoking techniques to flavor a wider variety of ingredients, including vegetables, pitmasters say. Some are also flavoring their traditional menus with influences from other cuisines, including Korean and Mexican.

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Food Newsfeed
7/19/2018

The rise of social media has driven a stronger interest in foods and beverages with vibrant colors, a trend noted by analysts from Innova Market Insights at the recent Institute of Food Technologists' annual meeting and expo. Other hot trends include coffee and tea flavors in snack foods, products made using natural processing techniques and environmentally friendly packaging, they said.

7/19/2018

School nutrition professionals in an Alabama district served 29,426 meals in June through its summer-meal program, says Heather McDermott, director of the Child Nutrition Department. It was an increase of 2,266 meals compared with the previous June, which McDermott attributes to their more strategic approach to meal-site selection.

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Child Nutrition Department