The question came at check-in: Did I want to forgo housekeeping for the two days I was staying at the Flamingo in Las Vegas in exchange for a $10 a day food and beverage credit? Huh? (Las Vegas Sun)
Read MoreCauliflower and zucchini — two often-overlooked vegetables — have become darlings of the dinner table. As chefs seek to satisfy the growing number of diners looking for lighter, more healthful fare, or gluten- or grain-free options, they are turning to cauliflower and zucchini to serve as veggie doppelgangers for grainy rice and carbo-loaded pasta. (Nation’s Restaurant News)
Read MoreBusiness leaders joined the Women’s Foodservice Forum Sunday to support the kickoff of its effort encouraging the food industry to “Lead the Way” to gender equity. The leaders of the food industry’s three main business associations — the National Restaurant Association, the International Foodservice Manufacturers Association, and the International Foodservice Distributors Association — were on hand as Hattie Hill, the WFF’s president and CEO, introduced the initiative at her organization’s annual conference in Dallas. (National Restaurant Association)
Read MoreMention the word “dinner” and collectively we are likely to imagine people gathered around a table, an image that draws from an iconic past. Of interest, no matter how difficult it is to achieve such a meal, consumers still place a big emphasis on dinner, and while our most recent report on mealtime behavior, Transformation of the American Meal 2017, finds that breakfast and lunch have eroded in importance (in no small part due to our penchant for snacking), dinner still holds a place as a mealtime ritual of significance. (SmartBrief)
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UPDATE: The bill, as Second Engrossed Fourth Substitute Senate Bill 5251 has been concurred in the...
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