Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections
Adding a daypart
When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing
The 56th Summer Fancy Food Show, organized by the National Association for the Specialty Food Trade (NAFST), took place from June 27-29 in New York City. It’s the largest marketplace for specialty food and beverages in the U.S., with 2,400 exhibitors from 80 countries showcasing 180,000 products. The NAFST picked a panel of food experts to spot the major trends at the show. Here's what stood out.
Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack