Industry News
Foodservice
Top stories summarized by our editors
1/20/2022

Texas chef Tiffany Derry is looking to franchise her Roots Chicken Shak restaurants so operators can open businesses in communities that have been traditionally underserved. Derry, who is one of 50 restaurant industry leaders on the Nation's Restaurant News 2022 Power List, is working with business partner Tom Foley to seek funds for those who are unable to secure loans on their own.

1/20/2022

Floral extracts such as orange blossom water and rose water are often used in South Asian and Middle Eastern cuisines and are made by boiling flower petals and distilling the steam. These extracts can be used in desserts or to add a touch of flavor to steamed rice, for example, though associate food editor Zaynab Issa recommends adding them sparingly because "there's a fine line between nice accessory and overpowering showman."

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Bon Appetit
1/19/2022

Taco Bell will partner with the University of Louisville on a six-week program to train restaurant leaders to become franchise operators. The Taco Bell Business School will offer scholarships to up to five leaders from within the company, to provide the education and skills they need to move up the ladder and potentially own their own franchises in the future.

1/19/2022

P.F. Chang's has taken an omnichannel approach over the past two years, upgrading the dine-in experience while also ramping up investments in technology to feed growing off-premises demand, said CEO Damola Adamolekun, one of 50 influential people in the restaurant industry that Nation's Restaurant News included on its 2022 Power List. "Our big idea is to be the best in class across all channels and to be agnostic [about] where the consumer chooses to interact with us," Adamolekun said.

1/19/2022

School nutrition professionals at several schools in the Laurel School District in Mississippi are continuing to prepare and serve meals to students who are learning virtually. The staffers also are using buses to deliver the meals daily to students at home.

1/19/2022

A dramatic rise in spending on Burgundy in 2021 bodes well for its continued popularity in the near future, according to iDealwine. The global fine wine auction site revealed that all but one of the top 50 most expensive bottles auctioned in 2021 originated from the French wine region, due partially to Burgundy's rising prices.

1/19/2022

To make the paella he serves at the Michelin-starred Xiquet in Washington, D.C., chef Danny Lledo uses Spanish bomba rice as the primary element while keeping the ingredient list to a minimum and taking his time when making the broth, because he believes preparing the dish "is a marathon and not a sprint." To achieve paella's signature caramelized crust on the bottom, known as socarrat, Lledo advises cooking over high heat for the first 10 minutes, switching to medium for seven minutes and finishing over high heat for the final minute.

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Food & Wine
1/19/2022

Charcuterie made Flavor & the Menu's list of 2022's top 10 trends, thanks to its growing popularity driven by social media and chefs' creative methods of offering assorted meats and accompaniments for off-premises dining. From breakfast-themed spreads to sweet dessert boards, restaurants are expanding the definition of charcuterie, and trend analyst Mike Kostyo of Datassential said "it's not only going to grow more, but it is going to continue to grow in other directions."

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Flavor & The Menu
1/19/2022

More than 25% of youths in some countries are affected by anxiety and depression, according to an analysis of research from 11 countries, including the US, focused on the effects of school closures on students' mental health. Data shows that in some cases, physical activity declined, while students spent more time in front of screens and using social media.

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Education Week
1/19/2022

Some restaurants around the country have begun requiring employees and dine-in customers to have received COVID-19 booster shots. "Of course, no policies can help eliminate the spread, but anything is worthwhile to help curb the risks and give our staff extra protection," said Dennis Leung, general manager of Palette Tea House in San Francisco, which added a message to its website about the new requirement that pops up when guests make reservations.