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Have and Have-Not Consumers Cutting Back On Dining Out

CHICAGO (April 4 , 2012)—The much hyped growing divide between the have and the have-not consumers is evidenced in the different ways each group use...

Va. bill would mandate food allergy training for restaurant work

A measure already approved by one house of the state legislature would require restaurants to train servers on the fundamentals of protecting guests with food intolerances.

How do you satisfy customer demands for healthy menu items, and keep your competition on the sidelines? Applebee’s Kurt Hankins scored big to win the dieter’s game.

Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.

Mixologists are experimenting with natural syrups, like maple, honey and agave, to differentiate their drinks. Maple syrup has been sugaring cocktails and...

The gluten-free trend doesn’t have long legs, reported Dr. Elizabeth Sloan, president of Sloan Trends, in a presentation at the recent Research Chefs Association conference in Texas. Among her findings, a few standout themes emerged.

A new study finds that a much-hailed law that restricted the opening of new standalone QSRs in one of the city's poorest section did not improve diets and obesity rates.

Growing consumer obsession with dieting has many menu planners counting calories in their sleep.

Menus geared to Muslims with several million Muslims living in the United States, more restaurants are adhering to the Halal (permissible) food requirements dictated by Muslim law.

Colorful food is real food that has to be washed, scrubbed, and peeled. Its color adds to its flavor, contrast and nutritional value. In addition, it looks good on the plate and lends itself to imaginative presentations that will stimulate the appetite—and not the waistline.

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