McDonald's remained the top-ranked restaurant company on Forbes' 2017 Global 2000 list, but it fell several spaces since last year. Starbucks, Darden Restaurants, Yum Brands and Burger King parent Restaurant Brands International also made the list, which ranks companies across industries based on size.
Starbucks' plan for 15 new cafes in low- and moderate-income US neighborhoods includes the Red Bird Mall in southern Dallas. Stores opened in Queens, N.Y., and Ferguson, Mo., last year and other locations include Phoenix, Seattle, Long Beach, Calif., and Birmingham, Ala.
President Donald Trump on Tuesday published a proposed budget that includes more than $9 billion in cuts for education. The cuts drew swift action from more than 20,000 people who sent emails in opposition to the changes. Education Secretary Betsy DeVos is expected today to testify before Congress about the proposed budget.
Students at an elementary school in California are growing many items -- from strawberries to artichokes -- in an on-campus organic garden. Students also create recipes from the produce they grow in the garden.
Jamaican beef patties -- spiced beef wrapped in a flaky crust -- are catching on in the US, from New York City to Lawrence, Kan. Machine-made patties are common at convenience stores and restaurants, but some shops like Hammond's Bakery in Florida form the savory pastries by hand.
The growth of plant-based meat and seafood substitutes from companies including Beyond Meat and Ocean Hugger Foods was a hot trend at the NRA Show in Chicago this week. The shift to cage-free eggs and the expansion of beverages on tap from beer and wine to coffee, tea and other drinks were also on display.
Delivery is the new drive-thru for convenience-craving consumers, and restaurant concepts of the future will increasingly be designed around delivery, Euromonitor International's Michael Schaefer told attendees at NRA's annual show on Tuesday. Mobile ordering and automation will also play key roles, he said.
New York restaurant Graffiti Earth is on a mission to cut waste, making dishes from leftovers, sustainable ingredients and "unloved produce," chef and owner Jehangir Mehta explained during a session at NRA's annual show in Chicago. "You have to push yourself into looking at food differently and showcasing food waste in a different format," he said.
Consumers are increasingly seeking new experiences while dining out, driving quickserve chains to up their games when it comes to decor and atmosphere as well as food, said Mintel's Amanda Topper. Operators share several strategies to woo experience seekers, including open kitchens, cutting-edge technology and dishes that inspire patrons to share on social media.
Monika Griner, school nutrition director in a Georgia district, says she is looking forward to more relaxed federal meal standards, which take effect June 1. Under the new rules, she says, school nutrition professionals will have greater flexibility concerning whole grains and sodium.
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