McDonald's will team with Uber Eats on July 19 to bring back Global McDelivery Day across six continents. Customers who order more than $5 worth of food will receive a free '90s themed memorabilia item, which include socks, pins and T-shirts.
A school nutrition professional at a Massachusetts high school has proposed installing an outdoor learning space and fruit orchard on campus. The orchard would include blueberries, apples and peaches, among other fruits that would be available for students to eat, but the school district has not yet approved the plan.
Seven restaurant companies have pledged to cut the "no poach" restrictions in their franchise agreements, following investigations of the provisions by attorneys general from 10 states and the District of Columbia. The agreement could end the restriction, which can prevent restaurant employees from moving to other jobs, at about 25,000 restaurants nationwide, Washington state Attorney General Bob Ferguson said Thursday.
Chick-fil-A franchisees are trying out tabletop devices at three Texas locations called Kallpods that summon servers when pressed. Revenue at the Wallisville, Texas, store has risen since installing the device, which allows customers to more easily place a second order, manager Devin Deshotel said.
Famous Dave's will expand a redesign to more locations after seeing a 16% sales increase at a Coon Rapids, Minn., location where it piloted the new look and menu. A store in Maple Grove, Minn., and a location in N.Y. are next in line for the refresh, which includes a lighter, roadhouse feel and 23 new menu items, including corn muffin tops and macaroni and cheese.
Louisiana-based cafeteria chain Piccadilly Restaurants is continuing to grow its To Go concept, offering items for pickup and for advanced phone or online ordering. The company rolled out online ordering this summer for lunch and dinner at all 40 of its locations.
Some hotels are shifting away from traditional room service in favor of grab-and-go markets and restaurant partnerships that deliver food to guests in their rooms. Sage Restaurant Group has focused on opening restaurants such as Emporium Kitchen and Wine Market adjacent to hotels nationwide in order to attract both residents and visitors looking for affordable, local fare.
A Middle Eastern condiment called zhug or sahawiq is cropping up on more menus, like the version made with cilantro, tomatoes, jalapeno and mint at House of Mandi in Arlington, Va. At Sababa in Washington, D.C., a zhug crafted from fire-roasted serrano chile peppers, garlic, lemon juice, cumin, cilantro and fenugreek leaves is paired with harissa and roasted spicy peppers for a trio of bold condiments.
School nutrition professionals in an Idaho district are serving between 40 and 50 breakfasts and between 50 and 60 lunches daily through its summer-meal program. Officials say the meals are available to anyone and are free for those younger than 18.
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