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Coffee: Brew-Ha-Ha

The so-called third wave of coffee culture has arrived.

Consumer Trends

Dining out is going up

Of consumers surveyed during May and June by Market Force Information, 25 percent said they plan to eat out more over the next three months. That’s a significant jump from the December, 2009 survey, when just 5 percent responded with the same intention.

PALO ALTO, CA (September 21, 2011)—Bon Appétit Management Company is extending its sustainable sourcing sensibilities to a new Fish to Fork seafood...

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

San Diego-based Burger Lounge has gained a devoted following for its handcrafted grass-fed-beef burgers. But for the better burger chain’s limited time...

They wield knives. They bark orders. They play with fire.

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

Americans are finally getting on board and heeding nutrition recommendations to eat more seafood. Recent figures from the National Fisheries Institute...

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

Three meat industry mavens share their strategies for purchasing and menuing underutilized cuts: Scott Popovic, corporate chef with Certified Angus Beef,...

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