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Consumer Trends

Salt peppers more menu descriptions

Despite the efforts of health authorities to moderate salt intake, the mention of salt on restaurant menus has increased 144 percent in the last five years, according to new research from Technomic.


A nation of nibblers

More and more Americans are patronizing restaurants differently these days, opting to make a meal of shareable appetizers, small plates, inventive bar food or coffee and a snack. According to Chicago-based market research company Technomic, only 5 percent of consumers are now eating three square meals a day.

As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and...

"Pepita" is the Spanish name for pumpkin seed, so it's no surprise that crunchy pepitas are sprinkled throughout Latin menus. But the texture and nutritive value of the seeds is attracting chefs who cook in many styles.

Crafting a Southern-inspired Christmas menu is “a balancing act,” declares Don Drake, executive chef of Magnolias in Charleston, S.C. That’s because even though patrons relish the upscale restaurant’s modern takes on traditional cooking, they tend to judge its holiday dishes against their own cherished memories of home-cooked fare.

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

Menu applications evolve and change, but one thing is sure to stay the same: How we taste and enjoy those applications.

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

The smell of baking bread wafts through the restaurant as customers sit and wait (patiently) for the bread basket to arrive.

Singly and as a harmonious duo, these two herbs share a rich culinary heritage.

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