The dramatically different look of a new Wendy's restaurant in Gluckstadt, Miss., is the latest result of an ongoing redesign effort launched several years ago to prepare for the future. New elements include fireplaces, digital menu boards and walls of windows that flood the space with natural light, and the latest designs include smaller footprints to fit new Wendy's units in non-traditional spaces.
All of Union Square Hospitality Group's restaurants will get rid of plastic straws over the next few weeks, CEO Danny Meyer tweeted this week. The eateries will replace the plastic with more eco-friendly biodegradable straws.
Landcadia Holdings, an acquisition firm created two years ago by Landry's owner Tilman Fertitta, will acquire Louisiana-based online ordering and delivery company Waitr, in a deal valued at $308 million. Five-year-old Waitr has partnered with more than 5,000 restaurants in the Southeast.
Jack in the Box is feeling the pinch of higher potato prices, the company said in its earnings call Thursday. Retail potato prices stood at around 73 cents per pound last month, up 4.3% compared to April 2017, according to federal data.
Quickserve chains are adjusting to consumers' new eating habits and catering to growing demand for snacks that can be eaten any time of day. Fazoli's has created a snacking menu centered around the chain's breadsticks in an effort to drive traffic during non-peak hours, said CEO Carl Howard.
Korean American steakhouse Cote quickly became a surprise hit after Simon Kim opened the New York City restaurant last year, with the goal of making "red meat sexy again." Instead of the large cuts served at traditional steakhouses, Cote's Korean barbecue menu features smaller pieces of dry-aged beef.
Students in Mason City, Iowa, will have access to free transportation to free-meal sites this summer. Mason City Public Schools also is expanding the number of food sites to help increase participation.
More vegetarian options could be on a New York middle school's lunch menu under recommendations made by student council members. A survey revealed that about 86% of students who are vegetarians said there are not enough options for them in the school cafeteria.
An unused courtyard at an Indiana school is being converted into an on-campus garden. Immacolata Varacalli, director of lunch services, says he hopes that produce from the school garden eventually can be used to prepare meals.
Food tracking apps are making it easier to identify allergies and intolerances, writes dietetic intern Julia Werth. Apps are available to help people with allergies analyze restaurant menus to identify foods safe to eat, and new tools allow self-testing of foods at restaurants and social gatherings, Werth says.
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