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Business InsiderPizza Hut Could Be An Unlikely Competitor To ChipotleBusiness InsiderDozens of build-your-own pizza chains are expanding across America. Chipotle has quietly built Pizzeria Locale, a modern pizza restaurant that gives customers fresh, p…

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Thousands gather Tuesday for food expo
Montgomery Advertiser
They’ll attend workshops and see demonstrations from more than 250 vendors showcasing everything from the latest trends in produce to craft brewing. There’s even an interactive kitchen at the convention, where national chefs will prepare recipes live.

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What are Austin’s next big desserts? Local experts weigh in
CultureMap Austin
Fixe hasn’t opened yet, but the restaurant’s pastry team already knows what trends they’re walking into later this year. “2014 has seen a resurgence of modern renditions on classic desserts. With a steady wave of new technique, chefs are reinventing

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Restaurant Menus Get Lean and Mean
Healthy Eats (blog)
While the average menu in 2008 included nearly 100 items, today most of them list only 93, Wonkblog’s Roberto A. Ferdman notes, citing information from Datassential Menu Trends. Menu length has hit an eight-year low, and as old restaurants take to …

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Restaurant Menus Get Lean and Mean
Healthy Eats (blog)
While the average menu in 2008 included nearly 100 items, today most of them list only 93, Wonkblog’s Roberto A. Ferdman notes, citing information from Datassential Menu Trends. Menu length has hit an eight-year low, and as old restaurants take to …

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NorthJersey.com
Noise from Riverdale restaurant bothers some residents
NorthJersey.com
In an interview with Suburban Trends, Lt. James MacIntosh said he has driven up to Cotluss Road and has heard some noise coming from the restaurant. “It seems to be the way the building is shaped that it almost acts like a megaphone. It kind of

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Trending@NRN: Yum banks on emerging trends
Nation’s Restaurant News
Brands, Jimmy John’s and Panda Express each are taking advantage of positive trends driving the restaurant industry forward, from new cuisines and new technologies to eager investors looking to drive growth. On the flip side, McDonald’s and Darden are …

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Americans are tired of long restaurant menusWashington Post (blog)Industry-wide, the average menu size has fallen to fewer than 93 items this year in the United States, after reaching a peak of nearly 100 items per menu in 2008, according to data colle…

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Dining Out: The Rogue Gentlemen
Richmond Times-Dispatch
In the September issue of Bon Appetit, the magazine’s restaurant editor Andrew Knowlton noted when writing about the best restaurant trends of the year, “today’s most interesting bar menus are minor works of art.” Maher and Hoskins are looking to do

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Dining Out: The Rogue Gentlemen
Richmond Times-Dispatch
In the September issue of Bon Appetit, the magazine’s restaurant editor Andrew Knowlton noted when writing about the best restaurant trends of the year, “today’s most interesting bar menus are minor works of art.” Maher and Hoskins are looking to do

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Technomic: Innovative Beverage Options Increasingly Drive Restaurant VisitsVending TimesMenu Insights — showcases top beverage trends for leading restaurant and retail chains and utilizes MenuMonitor data to reveal changes in beverage items, flavors a…

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Millennials buying in to restaurant brands that embrace philanthropy
QSRweb.com
Like so many trends shaping the restaurant industry, millennials are driving cause marketing efforts. “As generations change, the trend will continue,” Topliff said. “This generation has shown that they are very much into social responsibility.” Cause

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Innovative Beverage Options Increasingly Drive Restaurant Visits, Finds
VendingMarketWatch
Menu Insights—showcases top beverage trends for leading restaurant and retail chains and utilizes MenuMonitor data to reveal changes in beverage items, flavors and brands over the past two years. Consumer Insights—analyzes consumer preferences and …

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The deviled egg trend continues to grow
SFGate (blog)
In fact, most of the last few restaurants I’ve reviewed or am in the process of reviewing — Monsieur Benjamin, Urchin Bistrot and Causwells — feature them. However, they are flavored in many ways: with a lobe of sea urchin and salmon eggs at Urchin

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BDS innovates for new semester
The Brown Daily Herald
“They’re out and about, seeing what’s out there in current restaurant trends and different trends in colleges and universities,” Janet Parris, Verney-Wooley dining operations manager, said of BDS, adding that the staff then works to bring these

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Small Business Trends
Dinner Lab Uses Pop-Up Locations to Create Smarter Restaurants
Small Business Trends
In many industries, technology and data have provided ways for entrepreneurs to take some of the guesswork out of starting a business. Dinner Lab is continuing that trend for the restaurant industry. And Bordainick thinks this will lead to “smarter

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Trends
Eater National
restaurant-hopping-new-trend.jpg Apparently the latest and greatest new dining trend is something called “restaurant hopping.” Similar to bar hopping, “people go to a different restaurant for every course” though that can pose a challenge: “It’s

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Trends
Eater National
restaurant-hopping-new-trend.jpg Apparently the latest and greatest new dining trend is something called “restaurant hopping.” Similar to bar hopping, “people go to a different restaurant for every course” though that can pose a challenge: “It’s

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Menu trends: Consumers demanding ‘foods with benefits’
QSRweb.com
The restaurant industry is on the cusp of a major change that will impact every segment – from campus dining to fine dining – and consumers are behind the wheel, driving this trend. It’s a different ballgame than it was before, when chefs and vendors

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Menu trends: Consumers want functionality from their food
Pizza Marketplace
The restaurant industry is on the cusp of a “major change” that will impact every segment, and consumers are driving the trend. This is a different story than before, when chefs and vendors and marketers did much of the steering. Nancy Kruse, a menu

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Restaurant Menu Watch: Starbucks expands coconut milk test
Nation’s Restaurant News
Almond or coconut: That is the question. Starbucks and Dunkin’ Donuts, the country’s two coffee giants, have placed their flags in different camps when it comes to dairy-free milk alternatives. A week after Dunkin’ Donuts started offering almond milk

and more »

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The golden rules of bartendingNation’s Restaurant NewsDavid Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the T…

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Nation’s Restaurant NewsStudy: Craft beer consumption in bars, restaurants risesNation’s Restaurant NewsWhile Americans are drinking less beer overall, they are drinking more craft beer, most of it in bars and restaurants, according to Technomic Inc. I…

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Trends, Demonstrations & More Kick Off First Day At The Florida Restaurant …PerishableNews (press release)ORLANDO, FL – Thousands of restaurant owners/operators and foodservice professionals packed into the Orange County Convention Center for the…

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Husted: John Imbergamo, the guy with recipes for knockout restaurants
Denver Business Journal (blog)
John Imbergamo, 62, is Denver’s go-to guy for restaurants. As a “restaurant consultant,” he is often quoted in news reports on restaurant trends and future of Colorado dining. He knows what he’s talking about and he gives good quote. He was surrounded

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Nation’s Restaurant News
Dunkin’ Donuts introduces almond milk
Nation’s Restaurant News
Dunkin’ Donuts has introduced almond milk as a premium nondairy option at most of its more than 7,500 restaurants in the United States. Vanilla Almond Breeze Almondmilk is now available at about 75 percent of domestic locations. Parent company Dunkin’ …

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Nation’s Restaurant News
Taco Bell tests biscuit taco
Nation’s Restaurant News
Taco Bell is testing a Biscuit Taco on its breakfast menu, along with two new versions of its popular A.M. Crunchwrap. Senior director of marketing Amanda Clark, who oversees Taco Bell’s breakfast daypart push, said the chain aims to cut through the

and more »

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Thousands of Restaurant and Foodservice Industry Professionals From the …EIN News (press release)ORLANDO, FL — (Marketwired) — 09/05/14 — The Florida Restaurant & Lodging Show, the source to gain knowledge from insightful education to palate-p…

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New York Times
Culinary Trends in New York
New York Times
A FREER FLOW A bottle of still or sparkling water at a restaurant used to come with a stiff price tag. But a growing number of places are serving house-filtered water, often free. For some, like Victoria Freeman of Cookshop and Five Points, it’s about

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Fall Trends to Wear to LA’s New Restos
Los Angeles Confidential
The start of fall means restaurants opening up all over town. Here are five new spots to try—and what fall trends to wear to each. Where to Eat: Joan’s on Third in Studio City. Joan’s on Third Peanut Butter Cupcake. Peanut butter cupcakes at Joan’s on

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Nation’s Restaurant News
Restaurant menus get a head start on fall
Nation’s Restaurant News
Autumn doesn’t begin for almost another month, but Starbucks has declared an early start to the season with the return of its beloved Pumpkin Spice Latte for the 11th year. The drink will be available starting Sept. 2, but guests who decode clues from

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Not all food trends are created equal
Nation’s Restaurant News
In case you didn’t hear, according to the New York Times, calamari is so 1996. At least that’s when the term experienced peak mentions in the paper. In 2013, it was only mentioned a paltry 19 times. That hardly stacks up to the 216 mentions that kale

and more »

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Nation’s Restaurant News
Smoothies, salads, small portions trend on summer menus
Nation’s Restaurant News
Smoothies, salads, small portions trend on summer menus; More from Au Bon Pain, Rubio’s, Wendy’s, Fogo de Chão. Restaurants introduce lighter menu items for the warmer season. Wendy’s Strawberry Fields Chicken Salad includes the antioxidant-rich …

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A recessionary environment can provide a platform for innovation and economic growth through entrepreneurialism and creative thinking and we encourage our clients to take novel approaches to countering the downturn.

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It’s not that complicated. So tell me why everyone has to screw it up prolifically enough that I have to be brought in. The basic business model for a family restaurant is something like this: Sell the pizza for a decent price and don’t give anyone food poisoning. Everything above that is a plus.

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I am a restaurant consultant second, I am a business consultant first, and I choose to give credit where it is due, because it is a hard, long and often lonely journey for which success is not inevitable.

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Digital TrendsOpenTable wants to make paying the check completely painlessDigital TrendsDetailed by the New York Times, the restaurant reservations company OpenTable is branching out into the mobile payments market. While an OpenTable user typically on…

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Americans continue to choose pizza at an impressive rate. According to Chicago-based research and consulting firm Technomic Inc., 41% of consumers polled said that they are now eating pizza once a week, compared to 26% only two years ago.

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Every week at least one business owner comes to me with self-pitying stories about how a bad employee single-handedly wrecked their ship and put them into the horrible place they’re now treading to stay afloat in.

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Franchising has changed dramatically over the last five years. There are more multi-unit and area developers, more high-tech ways to optimize sales and leaner and meaner corporations honed by the recession.

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When I visit a restaurant, I do not spend my time focusing on the small fires because there are too many of them and even if I did, they would pop up again as soon as I leave.

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It’s not that the hoops weed out the under-performers, instead, they weed out companies who recognize that the value/time of preparing the document and follow-up work just doesn’t make sense.

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More and more would-be operators and experienced restaurateurs opening additional locations are being offered the opportunity to be part of what’s called “The Agglomeration Effect”

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Zarate spent $800,000 to open Picca, an upscale version of Peruvian cuisine with a Japanese edge, last August. The reviews were effusive. This year GQ Magazine named Picca one of the Ten Best New Restaurants in America.

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A recent study shows that in rapidly increasing numbers, consumers of all ages are interacting with brands on social media, and that it is critical to business success:

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Tampabay.comMost of Bern's Steak House produce is not organic or locally grown on its own farmTampabay.comThe nation has seen a dramatic uptick in the number of restaurants touting a commitment to serving seasonal, local and organic food. According…

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KEPR 19Richland gives new life for El Fat Cat GrillKEPR 19RICHLAND – It's no secret unemployment is rising here in the Tri-Cities AND KEPR found a restaurant owner who closed his business is bucking the trend. Chef Felix Sanchez always dreamt about…

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Alaska restaurant battles Seattle for first fishWRGBWith AP video, photos) By RACHEL D'ORO Associated Press ANCHORAGE, Alaska (AP) — An Anchorage seafood restaurant is heralding its grand opening by mimicking Alaska Airlines' splashy salmon sh…

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THE DISH: How will tomorrow taste?Bakersfield CalifornianBY PETE TITTL | Friday, May 18 2012 12:20 PM Do you have a tip, question or recommendation for Pete on Bakersfield restaurants, trends or food news in general? Email him at pftittl@gmail.com and …

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Finding produce's sweet spot on kids' menusThe PackerPatrick Hynes, Darden Restaurants I'm not at all surprised the National Restaurant Association's 2012 Restaurant Industry Forecast finds healthful kids' meals, and fruit and veget…

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