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Local sourcing tops chefs’ trend picks for 2014

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.


Noodling around with customization

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

The aftershocks of the Sept. 11 terrorist attacks in New York didn't just hit operators who had to deal with empty tables and canceled reservations.

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

Seven restaurant people let us in on their extreme food vacation destinations.

Animal organs and extremities—collectively called offal—have traditionally elicited more “yucks” than “yums” among American diners. Recently, this perspective of the nasty bits is taking a turn from crass to curious, as more chefs are serving “everything but the squeal.”

CHICAGO (February 16, 2011 - PRNewswire)—Consumers love tickling their taste buds with Italian, Mexican and Asian cuisine, so much that all three have...

Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.

Americans still rely heavily on foodservice for lunch, according to Technomic’s Lunch Consumer Trend Report. Although diners have cut back on away-from-home lunch purchases to save money, a good number still buy midday meals—particularly at fast-casual concepts.

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