Minneapolis restaurants ready to get rid of foam containers
As Minneapolis joins dozens of U.S. cities in renewing its ban on polystyrene foam, a lot of restaurant owners say they already are prepared or are looking into greener options to meet next year’s deadline.
Frontrunner for U.S. Foodservice Revealed
Clayton Dubilier & Rice, an American private equity company, is considered by the Financial Times to be the frontrunner in bidding for the second largest...
Following the money could have triggered a whiplash epidemic this week. Darden didn’t make enough of it, fueling speculation of management changes, while disgruntled restaurant buyers said they want a professional snoop to determine exactly where theirs went. A hefty round of fines underscores who was really behind last month’s fast-food wage protests, and employees in Michigan are learning what it’s like to have skin in the game.
Chef and creator of the Cronut, Dominique Ansel, didn’t set out to concoct a best-seller. “There was no magic formula or marketing strategy behind this croissant-doughnut hybrid,” he writes in his book “Dominique Ansel: The Secret Recipes.” He was simply trying to make a doughnut, for which he had no recipe.