The bill, proposed by Councilman Francisco Moya, a Queens Democrat, will prohibit food delivery companies from charging more than 15% per delivery order and more than 5% for marketing and other fees. “By limiting, without expiration, the fees charged to restaurants by third-party food delivery services, we are ensuring that mom-and-pop shops have a real… read more
Global Foodservice News
New Menu Items from Pizza Hut, Krispy Kreme, Taco Bell
Pizza Hut partnered with Beyond Meat, Inc. to debut the Beyond Pepperoni Pizza, featuring a plant-based version of the popular pizza topping that marks a first for both brands. Co-developed by Beyond Meat and Pizza Hut’s culinary teams, Beyond Pepperoni is made from plant-based ingredients, including peas and rice and is formulated without GMOs, soy,… read more
GLOBAL FOODSERVICE NEWS – AUGUST 15, 2021 EDITION
From forgoing their own salary to giving raises, small business owners are finding ways to hire and retain their staff . . . . How Small Restaurant Owners are Navigating the Labor Shortage Every few weeks, it seems, a new photo goes viral on social media showing a sign in a restaurant window declaring: “This… read more
Food Pathogen Detection Startup Wins IFT FIRST Pitch Competition
SnapDNA was named the winner of the Food Disruption Challenge Pitch Competition at the Institute of Food Technologists’ FIRST virtual conference on July 21. The innovation challenge saw founders behind emerging and investment-ready companies pitch their endeavors to a panel of industry experts. Participating companies received pitch preparation and mentoring support from IFT leading up… read more
Two Sides to Salmonella Kentucky
Travelers beware: Some Salmonella Kentucky pathogens are not the type of souvenir you want to bring home from your trip. Researchers at Washington State University (WSU) are trying to discover why Salmonella Kentucky bugs acquired in Europe, Asia, and parts of Africa are more likely to cause disease and be antibiotic-resistant than those acquired domestically…. read more
McDonald’s will Require all of its U.S. Office Employees get the COVID-19 Vaccine
The Chicago-based fast-food chain is also delaying its official office reopening from Sept. 7 to Oct. 11 to give employees more time to get fully vaccinated, according to an internal note to employees. In the note, McDonald’s Chief People Officer Heidi Capozzi said the increase in COVID-19 infections caused by new variants “has made many… read more
BRIO Italian Grille Reopens at Quakerbridge Mall in New Jersey
RIO Italian Grille has reopened in Lawrence Township at Quakerbridge Mall. The restaurant’s new owner, Earl Enterprises, is excited to reopen the beloved restaurant, saving jobs, and recommitting to serving their community in the process. The restaurant is open Monday – Sunday from 11:00 AM – 10:00 P.M. serving both in-restaurant dining, outdoor dining, TO… read more
Cracker Barrel Unveils New Bacon-Themed Products and Limited-Time Beverages
Cracker Barrel Old Country Store announced today that its menu innovation will continue this fall with new additions and limited-time seasonal beverages. Bacon is a breakfast, lunch, and dinner staple and will serve as the centerpiece of two new dishes – Bacon Mac n’ Cheese and Bacon n’ Egg Hashbrown Casserole – while for a… read more
Quick! Do you Know your Company’s Values?
At some point during their evolution, companies go through the values exercise. The founder may decide to write them down. Or the company’s values could be the subject of a whiteboard exercise by the leadership team at an off-site. Or employees may be surveyed for their input. There is no “right” way to do the… read more
Fast Food Chains like McDonald’s, Starbucks, and Popeyes are Taking Extra Precautions to Avoid Shortages Amid Supply Chain Disruptions and Increased Sales
McDonald’s told franchisees to limit orders of bags and straws after high usage during the COVID-19 pandemic, The Wall Street Journal reported. The chain says that customers are unlikely to notice anything amiss in restaurants. “Despite temporary pressures in the industry, the impact to restaurants is minimal. Based on what we know today, we are… read more