Latest news with #foodservice
Yahoo
4 days ago
- General
- Yahoo
Basin schools prepare for summer meals
May 30—COLUMBIA BASIN — Schools around the Columbia Basin will have food service programs available at no charge for children 18 years of age and younger over the course of the summer. Ephrata "We are going to be offering both congregate meals and non-congregate meals," said Alain Black, Ephrata School District's food services director. "One of our schools will have congregate meals where children have to eat on-site." The on-site meals will be available at Grant Elementary with breakfast served from 8 to 9 a.m. and lunch from 11:15 a.m. to 12:30 p.m. There will also be a grab-and-go meal option which will be distributed in a drive-thru line at Ephrata Middle School from noon to 1 p.m. Both sites will be open Monday-Thursday from June 16 to July 24. The program will be closed for distribution June 19 in observance of Juneteenth, but grab-and-go boxes for that day will be available for pickup June 18. For further questions, contact Ephrata School District and Alain Black at 509-754-2474. Moses Lake This summer Moses Lake School District is partnering with the City of Moses Lake Parks, Recreation and Cultural Services Department to provide free lunches at select parks across the city. The program runs from June 16 through July 18 with no service June 19 or July 4. "All meals are free for children and teens ages 18 and under — no sign-up or registration is required. Just stop by, grab lunch, and enjoy summer in the park," said Ryan Shannon, MLSD Director of Public Relations. A sack lunch will be served 12-12:30 p.m. Monday-Thursday. Meals will be served at Knolls Vista Park Mondays, Carpenter Park Tuesdays, Maple Grove Park Wednesdays and Peninsula Park Thursdays. For further information contact the Moses Lake School District at 509-766-2650 or Ryan Shannon at (509-793-7734. Othello Othello School District will provide their summer meals alongside the summer school program June 30 to July 25. Summer school at Scootney Springs Elementary for grades K-8 will be from 8:10 a.m. to 2:30 p.m. and Grades 9-12 will be at Desert Oasis High School with a morning session from 8:45 to 11:30 a.m. and a night session from noon to 2:45 p.m. "We will serve meals to the public where we will serve breakfast and lunch," said Mandy McDonald, assistant director of dining services at Othello School District. Breakfast and lunch will be provided to the public for children aged 1-18. Food will be served at Scootney Springs Elementary School on the summer school program's schedule. For further questions on Othello School District's summer meal services contact Mandy McDonald at 509-488-2650 ext. 2031. Quincy Quincy School District's Summer Food Service Program will be available starting June 23 at Sit and Eat locations and offer a twice a week meal pick-up location. Sit-and-eat locations will be at Ancient Lakes Elementary operating Monday-Thursday with breakfast served 7:15-8 a.m. and lunch 11:15 a.m-noon through July 17. The other sit-and-eat location will be the Quincy City Parks and Recreation Building Monday-Friday through Aug. 8 with the exception of July 4. Breakfast will be 7:30-8 a.m. and lunch 11:30 a.m. -12:15 p.m. The twice-a-week pickup locations will be at George Elementary with drive-thru and cafeteria pickup and Quincy Middle School, with drive-thru pickup only. These will begin operation June 24 and run through Aug. 8 with breakfast and lunch served 10:30 a.m.-1 p.m. Additional meals will be distributed July 1 and July 3 to make up for no service July 4. For any questions, contact Quincy School District Food Service Director Steven DeStio at 509-787-4335 ext. 3680. Wahluke Wahluke will distribute its summer meals June 23-July 27 at Saddle Mountain Elementary School. These will be served Monday-Thursday 11 a.m.-11:30 p.m. "Any child under the age of 18, if they're hungry, they can come in any of those days," said James Montgomery, Wahluke's food service representative. "They don't even need to be a student; just come in and we'll feed you." Wahluke School District is extending its offer to students from Royal and other nearby school districts that are not offering a summer meal program this year. For further information call James Montgomery at 503-752-0280 or the Wahluke School District office at 509-932-4565. Warden Warden School District will be serving their summer meals at the Warden School District's cafeteria from June 24 through July 31 with breakfast served from 7:50 to 8:20 a.m. and lunch from 10:55 a.m. to 12:30 p.m. "Anyone 18 and under can come get a free meal. They don't have to be enrolled in summer school, they can come eat," said Paulie Wixom, Warden School District food service supervisor. "Not everybody gets a hot lunch, we have free meals and they're more than welcome to come up. Paulie Wixom can be reached at 509-349-2366 ext. 1450 for any further questions on the summer meal programs at Warden School District.
Yahoo
4 days ago
- Business
- Yahoo
Weigel's names new CEO
This story was originally published on C-Store Dive. To receive daily news and insights, subscribe to our free daily C-Store Dive newsletter. Weigel's, which operates 85 convenience stores in Tennessee, has appointed Douglas Yawberry as CEO, the company announced on Friday. Weigel's CEO position had been vacant since former leader Ken McMullen passed away in 2021, although Yawberry has been 'running everything' since that time, a spokesperson said in an email. Yawberry has been Weigel's president and chief operating officer since 2017. He now assumes leadership of the company that has placed foodservice and tech-driven loyalty programs at the forefront of its business in recent years, highlighted by its food-focused store design, evolving menu, and customer and employee rewards platforms. Yawberry joined Weigel's as director of operations in 2008 and held the role for three years before becoming vice president of operations. During his time with the convenience retailer, Weigel's has nearly doubled its store count and, in 2023, opened its largest location to date. This 6,400-square-foot store model features open-production kitchens and the Weigel's Kitchen food program, offering items like fried chicken, pizza, salads, sub sandwiches, breakfast burritos and meat-filled biscuits. Prior to joining Weigel's, Yawberry was a vice president with Midwest retailer Huck's Convenience Stores for over a decade and then worked for oil company Valvoline for five years, according to his LinkedIn bio. He was also a market manager for KFC earlier in his career. Besides his duties with Weigel's, Yawberry serves on both the NACS and Ambest Travel Centers boards of directors. In 2024, he was named the NACS Fuel Innovator of the Year. Recommended Reading Weigel's rolls out $6 menu Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Associated Press
4 days ago
- Business
- Associated Press
Sodexo Teams Up with Workplace Food-tech Platform HUNGRY, Enlists Top Chefs and Restaurants to Enhance Foodservice Options
NORTH BETHESDA, Md.--(BUSINESS WIRE)--May 30, 2025-- As return to office remains a critical focus for companies, choice dining options continue to play an important role in the attraction and retention of talent . Today, Sodexo and HUNGRY announce a new partnership aimed at meeting organizations' growing experiential needs while reflecting consumer expectations and demand. By partnering with HUNGRY, Sodexo will gain access to a network of premier culinary talent and dining establishments, empowering Sodexo to enhance its food service offerings across 19 major cities in the U.S. and Canada. 'Leveraging Sodexo's on-site dining model and HUNGRY's top-tier chefs and local restaurant platform, this new partnership will allow us to provide a flexible, digitally enabled solution across diverse environments — workplaces, campuses, and beyond — where demand for local variety continues to grow,' said Brent Bloomberg, Chief Strategy and Development Officer, Sodexo North America. 'The expectation and delivery of dining services has changed significantly over the last five years, particularly in corporate environments,' said David Bailey, CEO of Corporate Services, Sodexo U.S. 'Consumers today expect to be able to get the food they crave with ease, even while at work. By bringing HUNGRY onboard we're adding to our vast portfolio and giving clients more options when it comes to providing their employees with the elevated food experiences they're seeking.' Effective immediately, Sodexo will have access to HUNGRY's extensive network of 1,500 food partners and will begin implementation with accounts that present a strong strategic fit. 'This partnership is a milestone in delivering on our mission to bring happiness and wellbeing, now with even greater reach and reliability. The announcement of this collaboration marks the beginning of what we believe will be a strong, long-term relationship,' said Jeff Grass, CEO of HUNGRY. 'Partnering with Sodexo means working alongside a recognized leader in the food service industry, with the scale and client-focused expertise we're excited to leverage.' Sodexo is a trusted partner to corporate clients looking to energize their spaces with forward-thinking, nutritious dining solutions. Sodexo serves consumers nationwide and is recognized for its leadership in offering clients customized menus and programs, exclusive Sodexo signature concepts, collaborations with celebrity chefs, or a tailored blend of all three. About Sodexo North America Sodexo North America is a division of Sodexo Group, a global Fortune 500 company operating in 45 countries and a leading provider of sustainable food and integrated facilities management in all 50 U.S. states, Canada, Puerto Rico and Guam, at every moment in life: learn, work, heal and play. Across the U.S., the company employs over 100,000 people and indirectly supports tens of thousands of additional jobs by annually purchasing goods and services from a wide range of small to large businesses. Sodexo North America is committed to meeting the challenges of everyday life with a dual goal: to improve the quality of life of our employees and those we serve, and to contribute to the economic, social and environmental progress in the communities where we operate. Our purpose is to create a better everyday for everyone to build a better life for all. About HUNGRY HUNGRY ( ) is revolutionizing workplace dining with an unwavering commitment to obsessive hospitality and flawless execution. Founded in 2016 by entrepreneurs Eman Pahlavani and Jeff Grass, HUNGRY connects corporate offices in 19 cities across the United States and Canada with top-tier chefs and local restaurants to deliver extraordinary culinary experiences. From large-format catering and memorable events to individually packaged group meals, snacks, and pantry solutions, HUNGRY ensures every detail is thoughtfully handled to prioritize quality and convenience. Rooted in a mission of social responsibility, HUNGRY fosters local economic growth while embracing eco-friendly practices. The company goes even further—donating one meal for every two purchased, making a tangible impact on communities nationwide as it has already donated over 2.5 million meals to date. View source version on [email protected] KEYWORD: MARYLAND UNITED STATES NORTH AMERICA INDUSTRY KEYWORD: TECHNOLOGY OTHER CONSUMER PHILANTHROPY SPECIALTY FOOD/BEVERAGE OTHER PHILANTHROPY RETAIL FOUNDATION CONSUMER RESTAURANT/BAR FOOD TECH SOURCE: Sodexo Copyright Business Wire 2025. PUB: 05/30/2025 10:40 AM/DISC: 05/30/2025 10:39 AM
South China Morning Post
28-05-2025
- Entertainment
- South China Morning Post
Korean eatery boss impresses guests by balancing table full of dishes on head while serving
A South Korean restaurant owner has wowed many people by being able to carry a whole table full of dishes on his head to diners. The head-turning skills of Kang Jin-gyu, 55, has turned his restaurant into a tourist hotspot in Uidong Valley, a scenic resort near Seoul, South Korea. To save the effort of carrying dishes one by one from the kitchen to the dining area, Kang decided it would be easier to carry the whole table of food. Kang Jin-gyu with a fully laden table on his head. He turned to carrying food orders this way after his hands became sore serving in a traditional fashion. Photo: YouTube He has mastered balancing a long table for 10, stacked with food and drinks weighing 36kg, on his head. Kang makes at least 150 such trips every day, according to the South Korean media outlet SBS. Kang can even climb up and down staircases balancing a table on his head. He said he used to carry the tables using his hands, but switched to his head because his hands hurt. Kang said the balancing secret was to not use the highest point of his head, but slightly to the side of it.
Irish Times
27-05-2025
- Business
- Irish Times
Admin expenses see profits at distributor Sysco Foods Ireland dip more than 23%
Irish food service distributor Sysco Foods Ireland saw its profits dip by more than 23 per cent last year as administrative expenses increased. Sysco sells, markets and distributes food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its products in Ireland also include equipment and supplies for the food service and hospitality industries. The company's latest set of accounts filed with the Companies Registration Office, which cover the financial period from July 2nd, 2023, to June 29th, 2024, show it made a profit before tax of €23.8 million, which was down from just over €29 million the year before. READ MORE The company's profit after tax was just under €19 million, which was down 23 per cent from €24.7 million the year before. The directors did not recommend the payment of a dividend. The company's turnover increased from €574.8 million to €603.2 million. Cost of sales also increased from €436.1 million to €459.7 million, while administrative expenses rose 44 per cent from €22.6 million to €32.7 million. The company's gross margin was 24 per cent, which it said was 'a critical factor' in the company's performance. It was achieved through a 'rigid cost management process, strong relationships with company suppliers and changes in product mix'. The company, which is based in Co Limerick, employed 1,532 people in the year, which was up from 1,497. It spent €63.5 million on staff, which was up from €59.7 million. The company acquired fruit and vegetable supplier Ready Chef for €7.6 million on February 1st, which it said would broaden its offering of fresh and prepared food. Founded in the 1960s, Ready Chef specialises in supplying fresh and prepared fruit and vegetables to the Irish food sector. The business has more than 100 staff at its refrigerated warehousing and product preparation plant in Glasnevin, Dublin. The family business was founded by William Tallon snrand the company has been run by his sons David and William since 1990. Also evolved from a family-owned business started by the Geary family, Sysco Ireland sources more than 15,000 food products, of which 70 per cent is local Irish produce. Sysco Foods Ireland forms part of the global corporation, which operates 334 distribution facilities worldwide.
