Jack in the Box is feeling the pinch of higher potato prices, the company said in its earnings call Thursday. Retail potato prices stood at around 73 cents per pound last month, up 4.3% compared to April 2017, according to federal data.
Quickserve chains are adjusting to consumers' new eating habits and catering to growing demand for snacks that can be eaten any time of day. Fazoli's has created a snacking menu centered around the chain's breadsticks in an effort to drive traffic during non-peak hours, said CEO Carl Howard.
Korean American steakhouse Cote quickly became a surprise hit after Simon Kim opened the New York City restaurant last year, with the goal of making "red meat sexy again." Instead of the large cuts served at traditional steakhouses, Cote's Korean barbecue menu features smaller pieces of dry-aged beef.
Students in Mason City, Iowa, will have access to free transportation to free-meal sites this summer. Mason City Public Schools also is expanding the number of food sites to help increase participation.
More vegetarian options could be on a New York middle school's lunch menu under recommendations made by student council members. A survey revealed that about 86% of students who are vegetarians said there are not enough options for them in the school cafeteria.
An unused courtyard at an Indiana school is being converted into an on-campus garden. Immacolata Varacalli, director of lunch services, says he hopes that produce from the school garden eventually can be used to prepare meals.
Food tracking apps are making it easier to identify allergies and intolerances, writes dietetic intern Julia Werth. Apps are available to help people with allergies analyze restaurant menus to identify foods safe to eat, and new tools allow self-testing of foods at restaurants and social gatherings, Werth says.
Traditional Italian cuisine never pairs cheese with seafood, but chefs are finding that the right types of cheese can complement fish, shrimp and more. "You don't want to use a cheese that will overpower the seafood, rather, it should complement and even elevate the flavor," said Red Lobster Chef Dustin Hilinski.
Korean food researcher and consultant Jong-sook Park is an expert in the category of classic Korean sauces known as jangs. At her culinary laboratory in Seongnam, South Korea, she creates fermented sauces using ancient techniques that she has refined so that they are simpler for companies and home cooks to replicate.
Bartenders are using activated charcoal to give cocktails a dose of dark color as well as an earthy flavor and velvety texture. "We are inspired by making drinks visually appealing without putting anything artificial in, so activated charcoal attracted me for that reason," said Needell Matteliano, bar director at New York's Clay restaurant.