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Fine Dining

Bar vs. dining-room seating

 By Jonathan Deutsch, Ph.D. on Nov. 06, 2014

Should the bar be considered a section and be included in the table rotation? Or should guests only be seated at the bar if they ask to sit there? Advice Guy clarifies the issue.

5 surprises in chefs’ forecast of 2015 trends

 By Patricia Cobe on Dec. 04, 2014

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

Rainbow Room soars again

By Patricia Cobe on Dec. 29, 2014

After a year of planning, eight months of construction and 1.7 million pieces hauled by elevator, New York City’s Rainbow Room reopened.

Technology

3 ways tech plays at restaurants

By Peter Romeo on Jan. 28, 2015

The 100 or so chain executives attending Chicago researcher Technomic’s 2015 Consumer Insights and Planning Program this January learned how the perplexing consumer is evolving under such influences as a tepid economy and rapid-fire technical advances. Some revelations had pens scratching across notepads in a frenzy, including these.

Chefs deliver a new wave of high-end fast casuals

By Patricia Cobe on Feb. 20, 2015

The killer combo of higher volumes and better margins is luring artistes in whites to bring their culinary skill to the limited-service sector. And that doesn’t mean more burgers.

Beverage

Time for tea

By Jody Shee on Mar. 16, 2015

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Food

One-upping gluten-free pizza

By Patricia Cobe on Apr. 16, 2015

Pizza Hut only now is getting in the gluten-free game, besting its rivals by launching completely gluten-free pizza this January, crust and toppings included.

Financing

Delivery’s third-party players

By Sam Smith on May 04, 2015

Takeout’s sibling, delivery, is seeing notable activity as well, and it’s mainly coming from third-party providers and the investors who seem to love them.

Food

Flocking to chicken

By Patricia Cobe on Jun. 03, 2015

To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.

Consumer Trends

The state of discounting

By Sara Rush Wirth on Dec. 17, 2015

How many American consumers use coupons, how frequently and in what format? These questions and more are answered in the state of discouting analysis.

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