When a social media challenge called "devious licks" circulated on TikTok in September, daring students to record themselves vandalizing school property, some school administrators went on the offensive to shut it down. Administrators in Meriden Public Schools in Connecticut addressed incidents when they happened -- instead of ignoring them -- and enlisted students to share names of those participating in the challenge.
Xperience Restaurant Group is ramping up its restaurant count with plans to open a new Sol Mexican Cocina in Irvine, Calif., in December, in addition to several other locations over next two years. Xperience's casual Solita Tacos & Margaritas brand is adding an Anaheim, Calif., location and its legacy 24-unit Chevys Fresh Mex is going through a refresh ahead of a planned growth spurt for the brand, which will focus on company-operated units.
Two school districts in Tennessee recently alerted parents about the potential effect of supply chain challenges on school meals. While the Clarksville-Montgomery County School System and Sumner County Schools assure that students will continue to be served healthy meals, the districts warned that online menu information may not be accurate because of changing availability of certain items.
The White House said states have submitted orders for Pfizer/BioNTech pediatric COVID-19 vaccines in anticipation of possible FDA emergency use authorization for children ages 5 to 11. Shipments will begin immediately if authorization is granted, and vaccination could begin as soon as next week.
Chef Magnus Ek is the chef and owner of Oaxen Krog and Oaxen Slip in Stockholm. Over the past five years, Oaxen Krog has been named one the world's top 50 restaurants by Restaurant magazine. Chef Magnus Ek's cooking relies heavily on wild plants and ingredients from local farms. In this demonstration, Chef Ek shows us some wild herbs has foraged.
Thailand-born, Swedish-raised Sayan Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients. In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon.
Chicago Brewseum is set to kick off its third-annual Beer Culture Summit on November 4, headlined by Brienne Allan, whose Instagram account pulled the curtain back on allegations of sexual harassment and sexism in the industry. She will be joined by fellow industry leaders Ren Navarro, Ash Eliot and Jen Blair to discuss inclusivity in the hospitality industry.
Fast-casual chain Dig received a $65 million investment to get the 30-unit "vegetable-forward" chain fully running again after closing some units in the past year. The investment, led by Danny Meyer's Enlightened Hospitality Investments, will also be used to double the number of Dig locations and fund benefits for workers, including higher pay, four-day workweeks, parental leave, daycare and a six-week training course for chefs.
McDonald's is teaming with IBM to improve the technology used for automated voice-ordering and IBM will acquire the chain's McD Tech Labs as part of the deal. McDonald's started McD Tech Labs two years ago after acquiring AI company Apprente.
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