Foodservice
Top stories summarized by our editors
8/20/2018

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.

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Cava Group, Ron Shaich
8/20/2018

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.

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New York
8/20/2018

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.

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Bon Appetit online
8/20/2018

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."

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QSR
8/20/2018

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.

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USA Today
8/20/2018

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.

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The Associated Press
8/20/2018

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.

8/20/2018

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.

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Serious Eats
8/20/2018

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.

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WBUR-FM (Boston)
8/20/2018

Pandan leaves are abundant in Southeast Asia and are used in many desserts, from coconut milk custards to chiffon cakes. The leaves, which have a grassy, tropical taste, can be found frozen in some US Asian markets.

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