Maggie Hennessy

Articles by
Maggie Hennessy

Page 1

The veggie value proposition

Operators grapple with the challenges of adding veg-centric entrees to the menu.


The mixology of mocktails

Bartenders put in the effort and leave out the booze to craft options for the nondrinking crowds.

With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point.

Operators in two urban food halls have found that the profits and brand recognition of signature beverages make adapting them to smaller digs worthwhile.

With the move toward a more “natural” definition of health, diners are warming in their reception to animal fats, suggest the trends that Technomic and RB predict.

As storage space contracts, chains are getting resourceful with everything from shelves to ceiling height and inventory.