Starbucks puts meatless sausage on the menu in Canada | Cracker Barrel plans menu revamp | Cosi to focus on catering after Chapter 11 filing
February 26, 2020
Restaurant SmartBrief
On the Front Burner
Starbucks puts meatless sausage on the menu in Canada
(Kena Betancur/AFP via Getty Images)
Starbucks will add a breakfast sandwich featuring Beyond Meat's plant-based sausage at its restaurants in Canada. The move is part of the chain's larger sustainability commitment, which includes putting more plant-based foods on the menu.
Full Story: CNBC (2/26) 
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Worried your fries won’t deliver?
Your reputation rides on every order you serve—including takeout and delivery. Our revolutionary light batter keeps fries crispy up to 30 minutes with vented packaging, so guests still get the crunch they crave long after their order has left your kitchen. Get your hands on a sample of CrispyCoat Crispy on Delivery 3/8" Regular Cut Skin-On fries. Learn more.
Restaurant News
Cracker Barrel plans menu revamp
(Tasos Katopodis/Getty Images)
Cracker Barrel will revamp its menus with a design upgrade and new dishes. The chain also plans to make improvements to some menu items, including the chicken pot pie and country fried pork chop.
Full Story: Nation's Restaurant News (free registration) (2/25) 
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Cosi has filed for Chapter 11 bankruptcy protection with plans to focus on its growing catering division. It's the second bankruptcy filing for the sandwich and coffee chain, which has shuttered 30 restaurants since December.
Full Story: Chicago Tribune (tiered subscription model) (2/25) 
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Everything is better when it's Mel-Fry'd!
Extended fry life, consistent food quality, reduced waste and oil management resources - that's why everything's better when it's Mel-Fry'd. See Why.
Leading Voices
Chef Gio Osso designed his new Arizona eatery, Pizzeria Virtu, with a temperature- and humidity-controlled room to create an ideal environment for pizza dough in the arid climate of Scottsdale. Before opening his new restaurant, he spent summers in Italy and attended classes at the US outpost of Vera Pizza Napoletana to perfect his traditional Neapolitan-style pizza.
Full Story: Robb Report (2/20) 
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B. Smith leaves a legacy of grace
Smith (Katy Winn/Getty Images)
Barbara Smith -- better known as simply "B. Smith" -- blazed a trail for black women as she moved seamlessly and successfully from fashion model to restaurateur to lifestyle guru. Those who knew Smith, who recently lost her lengthy battle with Alzheimer's disease, credit her with breaking down racial barriers and leaving behind a legacy of grace and kindness.
Full Story: Grub Street (tiered subscription model) (2/24),  Forbes (2/24) 
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Featured Release
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SmartBrief Originals
Restaurants are ramping up sustainability efforts in areas including packaging, food sourcing, plant-based innovation and waste reduction, Emily Crowe writes. Eco-friendly packaging topped the National Restaurant Association's What's Hot 2020 list, and putting plans in place to cut food waste also ranked high.
Full Story: SmartBrief/Food & Travel (2/26) 
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Grease Lock is your first line of defense
Slow the buildup of grease in your hood and flue system with Grease Lock, the patented disposable filter pad and metal frame that reduces frequency of hood cleaning, maintenance on the roof, and baffle filter cleaning. Learn more about Grease Lock.
Culinary Spotlight
Chefs in Los Angeles are shaking up classic Jewish deli fare, with establishments such as Birdie G's serving dishes that include miso-flavored matzo ball soup and corned beef tongue. Chefs at Jeff's Table season homemade brisket pastrami with star anise, Sichuan peppercorn and chile peppers.
Full Story: Eater (2/24) 
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News from the National Restaurant Association
In celebration of Black History Month, Marvin Irby, interim president and CEO, shares his take on diversity and inclusion in the restaurant and foodservice industry. Read the Q&A.
This is your last chance. Join us tomorrow to learn what you need to know about the DOL's recently issued final Joint Employer Rule. Shannon Meade, deputy director of our Restaurant Law Center, and employment attorneys Elizabeth Ebanks and Steven Pockrass of Ogletree Deakins, will explain the details. Register today!
LEARN MORE ABOUT The National Restaurant Association:
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Editor's Note
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Movers & Shakers
In math, you're either right or you're wrong.
Katherine Johnson,
mathematician, NASA scientist, Presidential Medal of Freedom recipient
February is Black History Month
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