Burger King took the top spot among quickserve burger concepts on this year's American Customer Satisfaction Index, unseating Wendy's, which fell to a close second after holding the title for 20 years. Chick-fil-A was named the favorite overall quickserve chain, followed by Panera Bread and Papa John's.
New coffee offerings from McDonald's and Burger King have been winning afternoon java drinkers away from Dunkin' Donuts, Dunkin' CEO Nigel Travis said at a conference this week. The chain has launched new items such as cold brew and will roll out fresh beverage deals to entice customers this year, he said.
Students in more racially diverse schools report less bullying and greater well-being, and make more friends in other ethnic or racial groups, according to a survey of about 6,000 sixth-graders in 26 California middle schools. Some schools with less diversity try to prepare students for a more diverse workforce through character education.
The Food Waste Club at a Colorado elementary school has earned the 2016 Presidential Environmental Youth Award. Students in the club worked to educate the school community and implement strategies to curb food waste.
Sustainable Supply Chains is aimed at helping food-business leaders in today's marketplace think critically in the face of business and food-production challenges. Led by Helene York, who oversees a procurement team for Compass Group at Google and is one of the most accomplished experts in supply-chain design in the world, this course will guide you in building a future-ready procurement policy that will give your food business the competitive edge. This in-person, three-day intensive workshop will be offered Sept. 25-27 at the Culinary Institute of America at Copia in Napa, Calif. Check the FBS website in late June for more course and application information!
For the fourth year, FOOD IT: Fork to Farm will explore food and ag-tech challenges and solutions. Join industry leaders in food and agriculture innovation for a day of interactive and moderated discussions, a pitch competition and hands-on demonstrations. Come explore the latest in the application of information technology in food and agriculture and how it's impacting our food system on June 27 in Mountain View, Calif. Use FBS code "17MMB" and receive a 20% discount on tickets here!
Biting into a properly-made canele is a textural experience, with a crunchy shell hiding a creamy interior. Recipes vary on how to achieve the effect, but using granulated sugar instead of confectioners sugar will help the dough behave, and clarifying the butter used in the crust allows it to crisp without getting bitter or burned.
Pliny the Elder has been displaced from its previous top ranking in Zymurgy magazine's list of the best US craft beers, bested by Bell's Two Hearted Ale, which ranked first this year. California's Stone Brewing won the top spot for the best portfolio of brews in the ranking.
Eater has named freelance writer Rachel Levin as its first San Francisco-based restaurant critic. The food-focused site has two critics covering New York City restaurants and the San Francisco position will be a test for whether it makes sense to add writers in more cities, said Editor-in-Chief Amanda Kludt.
Washington, D.C.'s restaurant scene grew substantially between 2001 and 2015, according to NRA data, and the array of diverse dining options came with a rise in average check size. Dinner for two can easily top $100, writes Becky Krystal, driving many to less-expensive suburban eateries.
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