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cuisine

Authenticity is Key Ingredient in Ethnic Fare, Reports Mintel

 By Restaurant Business Staff on Feb. 29, 2012

CHICAGO (February 29, 2012 - PRNewswire)—Ethnic food preparation and consumption has been on the rise over the past several years and according to Mintel's...

Consumer Trends

Love and dollars are in the air

 Feb. 10, 2012

Starting this weekend, thousands of couples will be donning their best attire, heading to their favorite restaurants and racking up hefty bills in celebration of Valentine’s Day. OpenTable, an online provider of free, real-time restaurant reservations, compiled a report on this year’s Valentine’s Day trends, keeping operators prepped and ready for the rush.

Financing

Winter plates pop with color

By Patricia Cobe on Feb. 01, 2012

The cuisine at Fifth Floor draws from Mediterranean and global influences, but seasonality is the number one priority.

Consumer Trends

Flavor trends go global in 2012

Jan. 30, 2012

For the first time, the McCormick Flavor Forecast is taking a global view of trends in 2012. After a year of research conducted by an international group of chefs, sensory scientists, trend watchers and marketing experts, McCormick compiled a list of innovative and creative flavor combinations that are beginning to pop up around the world. Six relevant trends were identified, brought to life through 12 regional flavor combinations.

Sysco Introduces New Chef Ref Mobile Application

By Restaurant Business Staff on Jan. 24, 2012

HOUSTON (January 24, 2012 - Globe Newswire)—Sysco Corporation has launched the Sysco Chef Ref mobile app to provide those who love to prepare food with a...

2011 preview

By Patricia Cobe on Dec. 01, 2010

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

Popularity of Mexican Cuisine, Fast Casual Boom, Contribute to Growth in Segment, Finds Technomic

By Restaurant Business Staff on Dec. 07, 2010

CHICAGO (December 6, 2010)—Limited service Mexican restaurant chains were able to increase salesby 2.7 percent and unit counts by 1.8 percent in 2009,...

NRA's Hottest Restaurant Menu Trends in 2011

By Restaurant Business Staff on Dec. 02, 2010

WASHINGTON D.C. (December 1, 2010)—The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs – members of...

Puerto Rican: Island flavors

By Patricia Cobe on Dec. 07, 2010

Although Puerto Rican cuisine shares similarities with that of other Latin and Caribbean countries, it boasts some unique characteristics. The island is a...

Marketing grand slams

By Dana Tanyeri on Oct. 29, 2010

Standout food and service are great, but not necessarily enough to ensure survival, let alone growth, in this environment. Last rites have been read the past couple of years to plenty of restaurants that did a good job of providing both.

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