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September 25, 2012
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On the Front Burner 
 
  • Drought to bring higher pork prices next year
    Pig farmers slaughtered animals at the fastest pace in three years amid surging feed prices stemming from the summer's drought, according to the Agriculture Department. The trend is bringing lower pork prices in the near term, but it's expected to lead to smaller herds and a surge in pork prices next year. Bloomberg (9/25) LinkedInFacebookTwitterGoogle+Email this Story
GHIRARDELLI® — Premium, Indulgent, Versatile
81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit www.ghirardelli.com/foodservice.
Restaurant News 
 
  • Batali, partners to settle with Del Posto workers
    Celebrity chef and restaurateur Mario Batali and his company, B&B Hospitality Group, will pay $1.15 million to 31 Del Posto workers to settle a 2010 labor dispute. In a statement, the company denied the workers' allegations; the settlement also includes sensitivity training for management and an expansion of paid sick days and paid vacation. Bloomberg Businessweek (9/24) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Layer on the flavor with Ricotta from Sorrento.®
Subtle, savory Ricotta is the essence of all things Italian. That's why chefs choose the truly Italian Sorrento® brand. Its rich and creamy texture is steeped in the old world tradition. So you achieve consistent results in your signature entrées,desserts and more. For distinctive recipes, click here.
Your Take 
  • Does your restaurant add gratuity to diners' checks?
No
Yes, always
Yes, for large parties

Leading Voices 
  • Meet Dunkin' Donuts' mad scientist
    Stan Frankenthaler, a three-time James Beard nominee, is global product innovation chief at Dunkin’ Brands, where his team creates dozens of donut and ice-cream varieties each year. Not all are successful, Frankenthaler admits, but that's part of the game. "That's why we have so many choices. Part of new flavors is definitely about reinforcing our position as a leader in the marketplace, and new always drives interest," he says. Bloomberg Businessweek (9/24) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Starbucks-owned La Boulange adds mobile ordering
    San Francisco-based La Boulange Café & Bakery has added a mobile ordering and payment system from OLO. The mobile application for the French bakery, which was recently acquired by Starbucks, gives users access to the full menu as well as their previous orders, and lets them set the time and date of pick-up. FastCasual.com (9/24) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Culinary Spotlight 
  • More SoCal menus mix seitan and steak
    A growing number of mainstream restaurants in Southern California are creating upgraded vegan menus, aiming to please a wider number of patrons in market where the demand for meatless meals is on the rise. "I don’t think you could go to a four-star restaurant in Los Angeles and not find a vegan option," said Ron Russell, a chef and owner at SunCafe. "The clientele demands it." The New York Times (tiered subscription model) (9/24) LinkedInFacebookTwitterGoogle+Email this Story
  • New Orleans eateries aim to offer healthier options
    More restaurants in New Orleans are moving beyond the traditional fried cuisine to add healthier options to the menu. Restaurateurs Jennifer and Will Samuels have responded to growing demand for less-fattening fare with the creation of Good to Go, a service that offers meals made without sugar or additives for pick-up or delivery. The Times-Picayune (New Orleans) (9/21) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Movers & Shakers 
Food for Thought 
I not only use all the brains that I have, but all that I can borrow."
--Woodrow Wilson,
28th U.S. president

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