Cracker Barrel Old Country Store will focus on off-premise sales including catering, takeout and its heat-and-serve program to boost sales and market share, said CEO Sandra Cochran. Off-premise accounted for 7% of Cracker Barrel's 2016 sales, and the programs grew further in the first quarter of this year.
Students in a Missouri elementary school are learning about healthy cooking as part of the after-school "Kids in the Kitchen" program, which teaches students and parents how to prepare meals using fresh produce.
Inspiration for menu innovation can be found in unexpected international additions like savory yogurt, sambal, harissa and aji peppers, write Amanda Baltazar, Connie Gentry, Amelia Levin and Beverly Stephen. Smoked desserts, poke, rabbit and jackfruit are also finding traction among today's diners.
While both field and conventional blends are made from a combination of grape varieties, the different grapes in field blends are grown side-by-side in the vineyard, then harvested and made into wine together. Using this method requires perfect timing since the grapes have different ripening cycles.
McDonald's new Buttermilk Crispy Tenders have proved so popular that restaurants keep running out of them, the company said. The chain will pull them from the menu and gear up for a relaunch in late December.
Restoration Hardware's new $26 million RH West Palm Beach gallery includes a rooftop restaurant atop four floors of high-end furniture, fixtures and other home goods. The eatery, created by Chicago restaurateur Brendan Sodikoff, includes a wrap-around patio and wine bar.
Downtown Salinas, Calif., has been transformed in the past decade from rows of empty storefronts into a vibrant restaurant destination. Taylor Farms built its 100,000-square-foot headquarters in Oldtown Salinas, which includes a ground-floor restaurant called Portobello's, with other new eateries including Farmers Union Pourhouse and Patria.
Steve Salis, the co-founder of &pizza and owner of other eateries including the Ted's Bulletin chain, is looking to turn his talents to community building. He plans to combine his hospitality arm with his home building experience to create a mixed-use village that includes housing, office space, retail and restaurants.
Students at 82 schools in a Florida district have access to sharing tables in their cafeterias. Principal Stephanie Cook said a sharing table at her school helps to curb waste and provides students with access to more food and drinks if they want them.
Chef David Burke is serving up a completely black menu for Black Friday at New York City's Tavern62. Creations include steak tartare tacos with shaved black truffle, roasted black sea bass with black garlic and black salt along with a black tea-infused creme brulee.
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