This and Bon Appetit CEO Fedele Bauccio telling Time magazine that the traditional cafeteria is a thing of the past are some of the stories you may have missed recently.
While top-line revenue dropped, recovery later in the fiscal year, plus the development and launch of new initiatives designed to deal with COVID and its aftermath, signal optimism going forward for the industry’s largest firm.
The Norton Museum of Art’s Restaurant at the Norton has launched a new spring menu from caterer Constellation Culinary Group inspired by the museum’s Three Masters of Print exhibition showcasing works by Picasso, Rembrandt and Durer.
Here’s a roundup of some of the dishes created over the month of March by Creative Dining Services to promote a “good fat, not low fat” dietary approach.
Chefs are busting barbecue borders with cool new formats, global ingredients, trendy mash-ups, plant-based proteins and modern menu items that are becoming the stuff of barbecue legend.
This and a report predicting significant growth in the global drone delivery market are some of the tech-related developments you may have missed recently.
Mix things up with trendy takes on Asian barbecue flavors, fascinating ingredients, sauces that slap and barbecue mash-ups with pizza, bento boxes, grain bowls, burgers and quesadillas. Plus, get many new recipes!
