Panera Bread has rolled out delivery at 15% of its units and will expand the service to 35% to 40% of the chain by year's end, a move that will create 10,000 new jobs, the company said. Implementing delivery will cost about $25,000 per restaurant and bring in about $250,000 in additional annual revenue, according to Panera's forecasts.
New York City Mayor Bill de Blasio has announced plans to roll out free, universal prekindergarten for all 3-year-olds by 2021. Plans call for two school districts to begin piloting the program in 2018.
A team of seventh-graders at a middle school in Virginia has developed a "smart snack," consisting of fruit salad and toasted tortillas. The students created the recipe for the Real Food for Kids expo.
Goat is showing up on more US menus as chefs incorporate the versatile protein into dishes ranging from Indian curries to Italian pasta dishes. Braising and roasting are the most popular cooking methods for preparing the meat, but chef Stephanie Izard features raw goat carpaccio at her Chicago restaurant Girl & the Goat.
Changing consumer habits are causing a slowdown in restaurant growth and grocery sales, but updating their operations in a few key areas can help foodservice operators grow even in today's tough market, according to David Portalatin, NPD's vice president and industry analyst for the food sector. Convenience, execution, experience, digital, innovation and flexible occasions are key to winning over today's consumer, he says in this interview.
Eleven Madison Park partners Will Guidara and Daniel Humm have launched Made Nice, a fast-casual concept with dishes priced from $11 to $15. "The dishes at Made Nice are inspired by many of the recipes we have perfected over time at Eleven Madison Park and The NoMad, just adapted for this new space," Humm said.
Wolfgang Puck recently opened a 10-seat eatery called Rogue Experience in the West Hollywood neighborhood of Los Angeles, marking a shift back to high-end dining by the celebrity chef who has spent much of the past few decades focused on mass markets. The new eatery will feature a $155-per-person tasting menu and a reservation system with prepaid ticketing.
Cafe Clover, a healthy dining eatery in New York City's West Village, expanded with the opening of a 990-square-foot neighborhood specialty market dubbed Clover Grocery. Customer requests to buy the seed crackers the restaurant serves inspired the idea for expansion, which grew to include non-food items including designer goods and beauty products, said partner Kyle Hotchkiss Carone.
Baltimore chef and restaurant owner Cindy Wolf's nomination for the James Beard Foundation's Best Chef Mid-Atlantic is her sixth, with no wins thus far. Wolf opened her eatery, Charleston, 20 years ago with a focus on high-end takes on Southern cuisine.
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