Fine Dining

Talk of a toast trend should be, well, toast

“Artisanal toast is taking the nation by storm,” reads a recent headline from Eater.com. Meanwhile, Food Genius reports that less than 1 percent of nearly 60 million menu items mention the word “toast.” That’s quite a discrepancy. How can something that is supposedly taking the nation by storm be listed as a menu item less than 1 percent of the time?

Election results: higher wages, paid sick leave

Republicans might have triumphed in yesterday’s elections, but even solidly red states opted for wage hikes. Paid sick leave and legalization of marijuana also advanced.

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

Senior Associate Editor Sara Rush offers her picks of the concept types that are most likely to thrive or dive in 2015.

Here from Chicago research firm Datassential are the 10 limited-time offers that consumers adjudged to be most in line with their tastes, and why.

If you think cider is the cutting edge of beverage trends, you’re in risk of being too late on the opportunity coming up behind it.

Meet the family dynasties leading restaurants into a new generation.

Virtual job postings may seem like a savings, but only when matched with the right positions.

Waffle House, The Varsity, Jim ‘N Nick’s Bar-B-Que all make the cut.

A confluence of tech advances, changing lifestyles and demographic shifts has brought a renaissance in takeout, and everyone is racing to capitalize on it.

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