Starbucks began testing a cash-free format at a single downtown Seattle store this week, with an eye on speeding service and learning more about how cashless payment formats affect the customer experience, a spokeswoman said. Fast-casual chain Sweetgreen has adopted a cashless format at its 75 restaurants, making it the largest chain to do so.
Wegmans will open a new store April 29 at a mall in Natick, Mass., where it is taking over a space that formerly held a JCPenney. Extensive interior renovation has been done to make the location into a grocery that will include a Mexican restaurant and burger bar.
Supermarkets in the UK, France and Germany offer far more private-label merchandise than US stores do, accounting for 51% of spending in the packaged category, according to IRI. "Suppliers don't look on these products favorably and as a result, retailers don't invest in the innovation and the sophistication that they could," said Mike Paglia, director of the retail insights firm Kantar Retail.
Winemakers have a problem, namely that there are too many green certifications crowding the market, and it's hard to tell which ones are worth the price of certification. At the high end of the market, for instance, green labels can be viewed as a mark of lower quality, but the claim "made with organic grapes" can command a slightly higher price point.
Students at 53 schools in a Nevada district have access to free after-school meals this year following a successful pilot program. The additional meal is funded by the USDA's Child and Adult Care Food Program, school officials say.
For past sessions of FOODBIZ+, please visit the FBS website and scroll down to "Archives," and listen in as FBS hosts and food industry experts explore what's next in the business of food. The FOODBIZ+ series is a monthly program of online conversations -- learn more about these free, online events!
Learn more about the Biomimicry Global Design Challenge, an annual competition that asks teams of students and professionals to address critical global issues with nature-inspired solutions, hosted by the Biomimicry Institute. Find out where past biomimicry entrepreneurs are today with bringing their ideas and food system solutions to market, and learn how to register for future challenges here.
Filipino flavors are among the top food trends forecasted for this year, according to the Specialty Food Association's Trendspotter Panel. Spit-roasted lechon, lumpia spring rolls and meaty stews such as kaldereta and kare-kare are some of the cuisine's most popular dishes and are likely to show up on more US menus this year.
Moutai, the giant Chinese company that makes a popular brand of the country's signature spirit, baijiu, is experiencing shortages that are driving up prices. The company makes its baijiu using limited local grains and water, and the drink must age four years before it can be sold.
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