With as many people who are gluten tolerant or gluten insensitive these days, more and more are needing a gluten free option when they eat. Risley dining hall at Cornell University has become a gluten free space for students to eat. They do not simply serve gluten free options of foods. The dining hall goes even further to offer the college crowd a space that is peanut and nut free. This is good news for those with wheat and nut allergies.
Published March 15, 2017
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Published March 15, 2017
We are what we eat. The healthier we eat, the better we feel. This is why CoreLife, a chain of eateries, plans to open 300 locations by 2021. The restaurant touts a clean eating menu that will nourish the body. Customers can choose from grains, greens, healthy meats and specialty drinks. The prices will be affordable, too as the store will be comparable to Chipotle and Panera in price.
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Published March 15, 2017
Looking forward to something new and improved on your burger menu? New trends include pickled and fried green tomatoes. More nutrient dense greens, like kale, for burger enthusiasts seeking a health kick with their toppings. And following the health trend is greater interest in higher quality proteins, like brisket in place of bacon.
Key Takeaways:
- Taking a cue from the South, operators are pickling and frying green tomatoes as an alternative to run-of-the-mill red tomato slices. Green tomato chutneys and jams are also showing up as sweet-savory burger condiments.
- The better-burger movement is fueling demand for higher-quality ingredients. As a result, operators are upscaling burger blends to include brisket in the grind.
- Barbecue brisket is also a trending topping, says Tristano, as more protein-on-protein burgers are emerging as alternates to bacon.
“Green tomato chutneys and jams are also showing up as sweet-savory burger condiments.”
http://www.foodservicedirector.com/menu-development/ingredients/articles/3-breakout-burger-flavors
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NRA?s Sweeney Remembers Industry Vet Farquharson
John Farquharson, a foodservice industry veteran and former chairman of the National Restaurant Association and its Educational Foundation, died Jan. 13. He was 78. Dawn Sweeney, the NRA’s president and CEO, remembered Farquharson, an executive for 40 years at Philadelphia-based Aramark Corp., for his humor and appreciation of people. He also was dedicated to educating the industry on food safety tactics and initiatives, she said.
Key Takeaways:
“Sweeney added that Farquharson, who was Aramark’s foodservice division president for 15 years, was gentle, but forceful, when it came to ensuring food safety was the industry’s highest priority.”
http://www.restaurantnewsresource.com/article92804.html
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