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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 137

7 ingredient trends from the Summer Fancy Food Show

To keep your concept a few steps ahead of the competition, here is a look at what’s next—those products that take a deeper dive into emerging trends.

Financing

5 trends likely to drive restaurant sales into 2016

Halfway through 2015, prognosticators already are predicting what the industry can expect next year. Here are five trends that Technomic highlighted during its recent event in Chicago.

Financing

Restaurant sales are accelerating at an unexpected rate, Technomic says

Lower gas prices and higher employment are quickening the industry’s top-line growth, according to updated figures.

Cooking from a box

Giving one of the hot new meal-kit delivery services a try showed the strengths and weaknesses of an emerging restaurant-industry competitor.

Food

Going green for breakfast

Avocado toast has become an “it” food on consumers’ own breakfast tables.

Food

Chipotle pulls the switch on GMOs

Chipotle pledged to move to 100 percent non-GMO ingredients in March 2013. This April, it made good on its word.

Competition is cooking at the supermarket down the block

A culinary competition for supermarket chefs showed how much the lines are blurring between grocery stores and restaurants.

Food

Dim sum, naturally

Tweaking the filling makes for a more healthful and authentic Asian dumpling.

As dinner prep time shrinks, restaurants should expand their reach

How restaurants can capitalize on prep trends and millennial preferences.

Food

Flocking to chicken

To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.

Food

Presentation sells the salad

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.

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.

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