Ando, the meal delivery service launched by David Chang, opened its first physical restaurant in New York City this week. A new weekday breakfast menu is available only in the restaurant, and the eatery offers both dine-in and takeout options.
Olo will team with Amazon Restaurants to create a simpler online ordering and delivery process for restaurants called Olo Rails, the company said Friday. Olo's platform provides online ordering for 40,000 restaurants under 200 brands.
Broccoli is best when it's cooked high and fast, just at the edge of charring -- the final product has a lovely, complex flavor and textures. Topped with finely grated manchego, toasted hazelnuts and honey, the broccoli takes on a new identity as a grown-up side dish.
Books offer chefs inspiration and a reminder of their culinary roots, and also help shape their ideas of food service. Here, chefs share their favorites, including "The Perfectionist: Life and Death in Haute Cuisine" by Rudolph Chelminski, which chef Eric Bromberg says offers amazing insight for food-focused people.
Melt Shop, a fast-casual grilled cheese concept created by former Five Guys operators Andy Stern and John Rigos, will start selling franchises. Parent company Aurify has created several other concepts including Little Beet, Fields Good Chicken and MAKE Sandwich.
Restaurants hit hard by Hurricane Katrina can serve as a model for eateries that felt the wrath of Harvey and Irma, writes Ian McNulty. Restaurants feed the rescuers in the immediate aftermath of the storms and those that find the means to reopen serve as gathering places as communities recover.
An analysis of New York City public schools found just 6% chose a healthy alternative lunch menu for students last year, while the rest selected a less-healthy standard menu. The alternative menu available this year, the first time all students can have free lunch, includes foods lower in fat, sodium and calories, and higher in fiber, compared with the standard menu.
A 300-pound moose carcass recently was donated to the school lunch program in an Alaska district. Students assisted with processing and deboning the animal, which school nutrition professionals expect to last for several meals.
Educators at a school in Kansas are blending academics with physical education. First- through seventh-grade students recently learned about the physics behind physical activity, including lessons on how the length of their strides affects their running pace.
Students and teachers in Wisconsin schools without air conditioning are being advised to stay hydrated and avoid the sun during outdoor recess. Teacher Jim Rouse says he dims the lights and has students engage in calm, quiet activities.
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