Washington, D.C.-based Cava Group will acquire publicly traded Zoe's Kitchen for $12.75 per share or about $300 million, the companies said. Investors including Act III Holdings, an investment firm led by Panera Bread founder Ron Shaich, will finance the deal.
New York state is offering additional funding for schools that use about 30% of school-meal funds on locally-produced foods. Allissa Eiser, food services director in one district, says says the additional funding will help to cover the higher cost of buying local.
Uni, shaved ice desserts, lotus root and natural wines are among the top 25 restaurant trends of the year, according to Bon Appetit. The year's most popular plating technique is "the shingle," with thin slices of beets, radishes or other ingredients fanned out across the plate.
Bill Phelps and Rick Wetzel were marketers at Nestle when they came up with the idea for Wetzel's Pretzels, a startup that aspired to be the "Ben & Jerry's of the pretzel category," Phelps writes. "Listen to the operators," he advises franchise companies. "You never know where the next great idea is coming from."
Students are entering college with more sophisticated palates than their predecessors and campus foodservice operations are taking a cue from restaurants to cater to their needs. Diverse offerings at campus food halls including vegan pasta bars, gluten-free menus and Korean barbecue are university recruiting tools, as well as a means to keep more dining dollars on campus, industry experts say.
Some Texas school districts are working with federal contractors that run migrant shelters to provide educational services for migrant children during their detainment. Officially, the federal government, not local districts, is responsible for educating these children, according to the Texas Education Agency, but some school leaders are stepping in voluntarily.
Chefs across the country are featuring lobster on summer menus and are branching out beyond the traditional lobster roll. Fresh takes include lobster pot pie at North Carolina's Vue 1913 and Oregon's King Tide Fish and Shell, which offers a lobster roll with squid ink in the brioche bun.
Riselotes is a mashup of corn risotto with elotes, a Mexican street corn dish. The risotto cake is crisped in butter before being topped with the classic elotes toppings of cheese, chipotle mayo, chili and lime.
Nashville, Tenn., seafood restaurant Fin & Pearl does a traditional rundown of the day's specials, but also offers information about how seafood is caught in a sustainable manner. Waiters tell diners why certain fish are not available and encourage them to try new meals with unfamiliar, but still approachable, seafood.
- Page 1