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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 104

10 notions from the NRA Show that could remake menus

More than 2,000 exhibits and dozens of education systems provided early glimmers of what might be the next big food trends.

What’s happening across the pond?

Brits like to sit. That was my big takeaway when I met with Peter Backman this week during the National Restaurant Association Show, which ended Tuesday.

A tour of the city’s newest hotspots provided a dine-around group of 100 operators with ideas about what’s in style.

This special iteration of Concepts to Scout—our second annual roundup—singles out the destinations restaurateurs visiting Chicago for the National Restaurant Association Show in May should scope out.

The bar scene has gotten as competitive as the restaurant business, thanks to today’s cocktail culture, craft beer explosion, extensive wine-by-the-glass programs and upgrades in ambience, food and service.

Among the trends they foresee is eliminating the disparity in pay between front-of-the-house and back-of-the-house employees.

. On Monday afternoon, I got to see the process up-close-and-personal, as I observed Chef David Posey, representing the Waldorf Astoria, prep for the 25th annual James Beard Foundation Awards festivities taking place that night at Chicago’s Lyric Opera House.

“The biggest mistakes I’ve made are people mistakes,” Brolick told Dawn Sweeney, president and CEO of the National Restaurant Association in front of a packed audience at the Restaurant Leadership Conference.

Plano, Texas-based Romacorp, parent to Tony Roma’s, is taking the millennial courtship a step further with an entirely new sister concept—TR Fire Grill—tailored to the in-demand group.

As menus have evolved in step with culinary trends, so have the plates on which restaurant food is served.

According to a recent survey by research company The NPD Group, over half of consumers are concerned about GMOs, but when asked to define them, many are unclear.

A restaurant’s no-reservations policy can turn the most amiable hostess into a tyrant and the most laid-back guest into a monster—fueled by hunger and impatience. What's to blame?

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