Foodservice
Top stories summarized by our editors
12/7/2017

Educators may not be prepared to assist students with issues stemming from dating violence, according to a report published in Violence and Gender. Data show 68% of principals did not have formal training on the subject, and 62% reported that teachers and other staff had not been trained.

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The Atlantic online
12/7/2017

New cuts of meat topped the National Restaurant Association's annual chef-driven list of hot food trends for the coming year, and vegetable substitutes for rice, pasta and other carbs also ranked high. House-made condiments rose to second place this year, and kids' meals inspired by ethnic cuisines made the top 20 for the first time.

12/7/2017

Dave & Buster's will open two restaurants in Northwest Arkansas in early 2018 designed with a new reduced-size layout. The company may open as many as 40 of the 15,000- to 20,000-square-foot units in the long-term, Chief Executive Officer Stephen King said.

12/7/2017

North Carolina-based Rise Biscuits & Doughnuts is hoping to expand to around 1,000 locations across the US with the help franchise development group Fransmart. The chain has opened 15 stores since it was founded in 2012 and plans to add as many as six new locations during the first quarter of next year.

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Eater
12/7/2017

Restaurants as entertainment venues gained traction after Dave & Buster's Dallas eatery opened in 1982 with games for diners. Brands including Pinstripes, Main Event, Punch Bowl Social and Topgolf have entered the market with bowling, darts and ping-pong to appeal to millennials and Generation X consumers looking for dining destinations that offer experiences.

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Food Newsfeed
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Dave
12/7/2017

Martha Hoover went from a career as a sex crimes prosecutor to owning a food empire that comprises six Cafe Patachou locations, three Napolese pizzerias, a non-profit called Public Greens, an upcoming fried chicken restaurant called Crispy Bird and more. Eater named Hoover Restaurant Empire Builder of the Year not only based on the size of her portfolio, but how she manages it -- with a focus on giving back to her team and the community.

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Eater
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Martha Hoover
12/7/2017

Farm-to-school programs have boosted the number of students consuming fruits and vegetables, according to a study by researchers at the University of Florida Institute of Food and Agricultural Sciences. Data show students at schools with such programs consume 37% more vegetables and 11% more fruit than before adoption of the program.

12/7/2017

About 250 students -- up from about 97 -- at a Massachusetts middle school are benefiting from a grab-and-go breakfast program. The program includes four portable kiosks, and students can eat the meals in their classrooms.

12/7/2017

A hydroponic facility called Farm.One grows hundreds of varieties of herbs and edible flowers in a New York City basement. The delicate, flavorful plants are sought after by chefs from restaurants including Le Coucou and Mission Chinese Food, which get frequent deliveries from Farm.One.

12/7/2017

Flaky, nutty rugelach can be made with a variety of spices, nuts and types of jams with a two-to-one jam to toasted nut ratio in mind, writes Cathy Barrow. Chocolate spread and Nutella also make delicious versions of the pastry, and a savory variation can be achieved with onion jam or harissa and topped with bread crumbs.

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Serious Eats