ingredients

Trendspotting at the Summer Fancy Food Show

Aug. 25, 2010

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.

Sides move center

By Patricia Cobe on Jan. 04, 2011

Several culinary trends have converged to push pasta and rice out of the sidelines and into the limelight. For one, there’s the explosion of Asian, Latin...

Sourcing challenges: As demand rises, so do seafood prices

By Patricia Cobe on Aug. 01, 2011

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

Cooking with wine

By Restaurant Business Staff and Culinary Institute of America on Dec. 01, 2011

For many of you, the title of this article refers to what you do while cooking for your family at home—wooden spoon in one hand, wine glass in the other...

Financing

Invasive species on the menu

By Patricia Cobe on Apr. 01, 2012

Bun Lai, chef-owner of Miya’s Sushi in New Haven, Connecticut, came up with a creative solution to sustainable sourcing: he menus the very fish that are threatening the ecosystem.

C-Store vs QSR

By Dana Tanyeri, Amanda M. Westbrooks, Patricia Cobe, Tom Starner, Restaurant Business Staff and Abbie Westra on Aug. 01, 2012

In one corner, c-stores, trying to reinvent themselves and steal customers from restaurants by beefing up the quality and quantity of their food.

Pizza plus

By Restaurant Business Staff on Nov. 01, 2012

Judging from its name, one might think CiCi’s Pizza is all about one thing. But the 550-unit chain offers an endless buffet filled with soups, salads,...

Consumer Trends

Fresh fruit driven trends

Apr. 18, 2013

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

Hominy

By Megan Warmouth on Jul. 06, 2013

Hominy is no longer taking a backseat to its parent, corn, or to masa, the ground up version of itself used to make tortillas. Ever increasingly, this alkali-treated form of corn is being featured in a variety of ways across restaurant menus.

Food

A smokin’ hot sandwich

By Patricia Cobe on Jul. 15, 2014

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

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