August 2018 | Food Newsfeed
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August 2018

Activist Pushes Outback to Sell or Spinoff Other Brands

Activist investor Barington Capital Group, L.P. has pushed Bloomin’ Brands for change before. Back in February, the company sent a letter to Bloomin’s chairman and chief executive officer, Liz Smith, along with a detailed presentation that outlined how Barington felt Bloomin’ could improve shareholder value and the performance of its casual brands, Outback Steakhouse, Carrabba’s, Bonefish Grill, and Fleming’s.

Cooper’s Hawk Taps Potbelly Exec as CFO

Cooper’s Hawk Winery & Restaurants is bringing on Michael Coyne as chief financial officer, effective October 1. Coyne arrives with more than three decades of leadership experience, including a six-month stint as interim CEO at Potbelly Corp.

Buffalo Wild Wings Fires Up New Value Menu, Fantasy Game for Football Season

With a new marketing chief at the controls, Buffalo Wild Wings unveiled an extensive new partnership and ad campaign Wednesday it hopes will turn its Sundays into serious traffic and profit drivers.Kicking off Sunday, September 9—week one of the NFL calendar—Buffalo Wild Wings will showcase an exclusive game, menu, marketing push, and other activations, especially in regards to its Blazin' Rewards program, intended to capitalize on football season.

Become Cider Savvy with These Expert Tips

Hard cider is big news in the beverage world. After a period of exponential growth across the board in the category, the last couple of years have seen a surging interest in local and regional ciders.Drinkers are increasingly open to tasting diverse varieties and pairing ciders with food.

Cheddar’s Scratch Kitchen Hit with Security Breach

Darden’s continued efforts with its latest acquisition, Cheddar’s Scratch Kitchen, will now include recovery from a data breach. The company said it was notified by federal authorities that a legacy point-of-sale system at “certain Cheddar’s Scratch Kitchen restaurants,” might have been compromised in a cyberattack incident involving restaurants in 23 states.

What's Trending in Fall Fruits

Meatier, heartier fall fruits are finding the spotlight on full-service restaurant menus this fall, transforming from dish accent to star. “The trend is lighter, healthier fall meals, like duck paired to sautéed persimmons,” says Maiki Le, executive chef at Los Angeles’ Upstairs 2.