That rollout has been the most notable move so far under CEO Steve Easterbrook, who is fighting to turn around two years of declining customer visits. McDonald’s has called the launch a success and said it plans to expand the offerings on the menu this fall.
“Ornamental plants with edible parts are the superheroes of the garden,” says Ellen Zachos, author of “Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat” (Storey Publishing, 2013). “They feed both your body and your soul.”
For a vegetarian dish, omit the prosciutto and use vegetable broth instead of chicken broth. Serve with a tossed green salad or some dressed sliced tomatoes, and a slice or two of crusty bread.
About 400 McDonald’s Japan outlets are “gyms,” where players can battle on their smartphones. The other 2,500 are “Pokestops,” where they can get items to play the game. The hope is, presumably, that they may also buy a Big Mac in the process.
“We Americans love to consume the Olympics and ‘travel’ there without going there by drinking and eating and celebrating the culture of whatever the host country is, so I think a lot of people are going to be watching the Olympic Games with a caipirinha in their hands,” Leblon Cachaça President and CEO Steve Luttmann said in a recent interview.
Morgan Stanley said last week that it believes a full sales recovery back to Chipotle’s peak volumes could take years, based on a consumer survey it conducted. The survey showed about a quarter of Chipotle customers have either stopped going or reduced how often they eat at the chain, six months after the last reported food safety incident.
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Emmenthal cheese (or, in Switzerland, Emmental) and Gruyere are the two most classic cheeses used in authentic Swiss fondue. Other traditional choices are Comte, Rachlette and Swiss Vacherin, which melts beautifully.
I make a dozen or two on weekends to keep in the freezer and in less than two microwave minutes, we have a weekday breakfast that is chock-full of filling protein. My secret: I use two eggs to get some of that luscious fat, flavor, and color from the yolk and then load up on serious-protein egg whites.