Food
Restaurant Weeks aim to spur sales during January slowdown
This post is by Restaurant SmartBrief contributor Janet Forgrieve. Eateries have taken down the Christmas tinsel and swept up the New Year’s Eve confetti. ...
Results for "fine dining"
Food
Washington gets in the Royal Wedding spirit
I recently reached out to three Washington, D.C., pastry chefs, who had some traditional and creative ideas for a wedding cake that would be...
Restaurant and Foodservice
How Chilean cuisine can add flavor to your menu
Chile is becoming one of the Southern Hemisphere’s major food exporters and one of the best Latin American countries with which to do business...
Restaurant and Foodservice
The art of service
Does good service start with your servers writing everything down? Some guests told the New York Post this week that pencils and pads in...
Restaurant and Foodservice
Restaurants and the “R-word”
Markets continued to fall Monday as investors reacted to a historic downgrade of the U.S. credit rating, sparking concerns that the economy is headed...
Food
Will customization lead beverage trends in 2012?
One of the expected food trends for next year is familiar favorites with a twist, according to Technomic. I reached out to Givaudan product...
Food
Foodservice gets pumped up for Super Bowl Sunday
NFL players, fans and advertisers aren’t the only ones who have been gearing up all season for Sunday’s Super Bowl. Chain restaurants will need...
Food
Trends in wine, beer and spirit sales at restaurants
It’s no secret that consumers have grown more cautious when deciding how often to dine out and how much to spend. Recent research shows...
Restaurant and Foodservice
The psychology of plate size
Whether you think New York City’s ban on big soft drinks will help people get healthier or amounts to another example of the proliferation...
CPG
Turning canned goods into something great
This series is sponsored by the Can Manufacturers Institute, where gray is the new green. Want to know the reason? Download our sustainability paper...
Leadership
Taking the holiday road to U.S. theme parks
Many Americans are planning summer trips to theme parks, one of the most popular vacation destinations. Theme parks offer a wide variety of attractions...
Leadership
5 steps to get started in social media
The Coca-Cola Company sponsors this blog and the Coca-Cola Retailing Research Council, which serves as an authentic and comprehensive “voice of the customer.” Visit...
Restaurant and Foodservice
Restaurant Digital Brand of the Year nominations are in
Make sure to practice your best Instagram pose and get those tweets ready — there’s a new awards ceremony in town! The RIZMY Awards,...
Food
Restaurants get ready to ring in the new year
Perennially popular Racines restaurant in Denver will close before midnight on New Year’s Eve, serving dinner and wrapping things up in plenty of time...
Restaurant and Foodservice
Creating the next “it” food: The rise of limited time offerings
How operators are turning long lines, secret menus, and limited quantities into marketing opportunities Since Chef Dominique Ansel released his croissant-doughnut hybrid last year,...
Restaurant and Foodservice
Umami takes over: Innovative chefs are embracing the “fifth taste”
In Thailand it’s fish sauce. In Japan it’s miso and soy sauce. In Italy it’s Parmigiano-Reggiano. In Spain it’s cured meats. In Australia it’s...
Food Retail
A new generation of entrepreneurs turn their talents to healthier food
Phrases like gluten-free, fair trade and non-GMO hadn’t even been coined in 1952, when a handful of U.S. cheese importers banded together to fight...
Restaurant and Foodservice
Q&A: What can restaurants do to reduce food waste?
Abshire (Photo: National Restaurant Association) For restaurants looking to implement a sustainability plan, one of the best places to start is by reducing food...
Restaurant and Foodservice
Exotic ingredients flavor a wide variety of vegan cuisines
Photo: Flickr user Jeff Gunn Vegan cuisines can be as different from each other as fast food and fine dining, as varied as the...
Restaurant and Foodservice
Q&A: Hip Chick Farms founder and chef on innovation, leadership and fresh frozen foods
Chef Jennifer Johnson There may not be many connections between fine dining and frozen chicken dinners, but Chef Jennifer Johnson is one of them....
Restaurant and Foodservice
Chefs celebrate the past, look to the future of Latin American cuisine
Global foods and flavors are captivating American palates and chefs’ imaginations, making a strong showing on menus and grocery store shelves. Eight in 10...
Restaurant and Foodservice
Consumer craving for bitter flavors increases as trend grows beyond cocktails
(Photo: Amelia Crook/Flickr) Sweet, salty and spicy flavors have been captivating consumers for years, but a new taste is carving out a space on...
Restaurant and Foodservice
Datassential’s food trends to know in 2016
(Photo: Flickr userWim de Jong) When looking ahead to the trends that will matter in 2016, Datassential focused on both the macro-level food trends...
CPG
Report: What do food industry operators want and how do they buy?
Do you know what motivates the food industry operator — the person or people making the business decisions for a restaurant or other establishment?...
Restaurant and Foodservice
Culinary incubators: Where food businesses go to grow
Greens & Gills founders Eric Roth and David Ellis (Photo: Greens & Gills) In the basement of The Plant, a 94,000-square-foot former meat-processing facility...
Restaurant and Foodservice
More food faster: What’s your rate-determining step?
Continuing to walk towards Jon and Adam Schlegel’s celebrated Snooze: An A.M. Eatery location at Denver’s Union Station was an act of pure optimism. I’d already...
Restaurant and Foodservice
U.S. restaurant chains seek out global menu inspiration as consumers get more adventurous
(Photo: Flickr user Dameon Welch-Abernathy) “Flat what?” That’s what everyone was asking when Starbucks introduced the flat white to its menu in January. “Starbucks...
Restaurant and Foodservice
Bring your own dining room: the restaurant of the future
To hear Hudson Riehle, Senior Vice President, Research & Knowledge Group for the National Restaurant Association, speak is to be optimistic about the future...
Restaurant and Foodservice
Datassential: Food trends to watch in 2015
(Photo: Flickr user Ross Bruniges) At the end of each year, the team at Datassential releases our list of the trends to watch in...
Restaurant and Foodservice
Vegan restaurants win on the merits of their menus
(Photo: Chloe Berk) Not too many years ago, the phrase “vegan restaurant” could conjure up images of spartan, tasteless and distinctly unsatisfying fare. Now,...