facebook pixal

cuisine

Eating my way through NRA 2014

Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.

Survey finds dieters forego chains

Although 70% of dieters still dine out at least once a week, they're eating less often at the outlets of big-name chains, according to a new survey.

When a restaurant gets started, menu, staff and location decisions are usually top of mind. But a name can be just as important.

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

George Washington's 200-year-old distillery at Mt. Vernon is once again in action. Micro-distillers are firing up their stills to hand-craft boutique spirits.

Partner soup with a compatible sandwich, salad, or appetizer and it can turn into a profitable marriage.

As we head into the new year, the mega-trends driving menu and product development fall into three major buckets: health and wellness, big flavors and breakfast. Sound familiar? While there are many cutting-edge mini-trends emerging, those feeding the mainstream are sticking to what customers want right now. But both operators and manufacturers are offering unique twists to differentiate themselves within these buckets.

As corporate executive chef of Bruegger’s Bagels, Philip Smith knows a thing or two about making sandwiches. The 305-unit bakery café serves sandwiches all day.

Industry research has put the spotlight on smoking, calling it out as a superstar preparation technique. It’s not smoke and mirrors—as it has for thousands of years, smoking continues to be a go-to method to enhance the natural flavors of a variety of foods.

What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.

  • Page 4