Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 162

Notes from the field

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

Food

Foodservice lags in traceability

Product recalls can be devastating to the restaurant industry, yet traceability along the foodservice supply chain is complicated and outdated. “Foodservice is where retail was 40 years ago,” said Syndee Stiles, vice president of operations support for McLane Foodservice, at Restaurant Leadership Conference session on traceability.

Value-oriented consumers, increased protein prices and the social media revolution were a few of the trends laid out during presentations by Technomic and GE Capital at the Restaurant Leadership Conference.

Growth in the restaurant industry will come near-term from grabbing market share from other concepts, said Warren Solochek, vice president of foodservice for The NPD Group.

Opening one of the restaurant industry’s largest conventions, commentator Laura Ingraham asked attendees of the packed Restaurant Leadership Conference to raise a hand if they were inspired by any of potential contenders for the 2012 Republican presidential nomination. A hush filled the room and not a hand was raised.

Shrimp still lead in shellfish menu mentions, but scallops are having a good run. These sweet, tender mollusks are versatile enough to pair with many flavors and ingredients.

With Valentine’s Day smack in the middle, February is a big month for chocolate—especially on dessert lists.

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...

Although Puerto Rican cuisine shares similarities with that of other Latin and Caribbean countries, it boasts some unique characteristics. The island is a...

Our industry pros share what they think will rock menus in 2011.

Three fast-casual concepts tap into the trends.

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

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