Published October 6, 2015
The first 100 percent organic McDonald’s burger ever will be served on October first. The “McB” burger will be available exclusively at the 1,500 McDonald’s locations in Germany. Another organic burger, the “Long McB,” will be released on October 26th. The organic beef sourced for the burger comes from farms in Germany and Austria. The release of organic burgers in Germany complements the company’s initiative in America to use only grass-fed beef in all of its burgers.
Read the full article here: McDonald’s Ready to Release Its First Organic Beef Burger
Link:http://www.huffingtonpost.com/burgerbusiness/mcdonlds-doing-organic-bu_b_8194662.html
Published October 6, 2015
Hospitality recruitment company The Change Group recently came out with a study claiming that looser immigration restrictions are needed in Britain to ensure that enough foreign chefs can work in the country. The Change Group’s director Craig Allen believes that there is a looming chef shortage in Britain, and that the best short-term solution is to allow more oversees cooks to work in Britain. Currently, non-EU chefs must make the equivalent of £29,570 annually to be permitted to work in the UK. This is an onerous requirement for cooks in many countries, according to the vice president of the Bangladesh Caterers Association.
Currently, 42 percent of vacancies for cooking jobs are considered “hard to fill.” The only long-term solution is to get more British people interested in a career in cooking. It is interesting to compare the plight of British restaurants to the situation in America, where foodie culture has inspired thousands of people to give up their day jobs for their kitchen dreams.
Read the full article here: Relax immigration laws to help address chef shortage, says recruiter
Link: http://www.bighospitality.co.uk/Business/Relax-immigration-laws-to-help-address-chef-shortage-says-recruiter?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News
Published October 6, 2015
Hai Street Kitchen has debuted a wild new menu item: the Slammin’ Salmon burrito, a mega-sized sushi roll filled with seared tataki-style salmon, crunchy vegetables and tempura bits, and rice. This novel item was inspired by America’s love of large portions, but the ingredients in the wrap hold closely to sushi traditions. Customers can also order a “Dynamite” version that is breaded and deep-fried, making it a sort of sushi chimichanga. Delicious!
Read the full article here: Inspirations: Hai Street Kitchen’s Dynamite Slammin’ Salmon
Link: http://www.qsrmagazine.com/menu-innovations/inspirations-hai-street-kitchen-s-dynamite-slammin-salmon
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