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The user-friendly menu

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.


How did buying fish get so complicated?

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.

Before you help patrons ring in the New Year, take a moment to consider what restaurateurs chose as the top business stories of the past one. Here are our most-read stories of 2013.

When it comes to buzz specifically, it’s about innovation and differentiation, says Chris Tomasso, chief marketing officer of First Watch Restaurants and a board member of the National Restaurant Association’s Marketing Executives Group (MEG).

Joined Darden back in 1990, as a sales promotion assistant.

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