Back in 2006, despite objections from industry groups like the National Restaurant Association (NRA), New York City banned the use of trans fats in all foods served in the city’s restaurants. At the time, the NRA said that municipal government had no place regulating restaurants, and the ban would put …
Read More »Chefs Make Their Own Honey
We’ve been hearing more and more about the local sourcing of ingredients in the food service industry. By far the most common form local sourcing takes is a small independent restaurant working out a deal for locally grown vegetables and herbs, or maybe even some locally raised meat. Of course, …
Read More »Italian Grandmas Run Staten Island Restaurant
The Enoteca Maria restaurant of Staten Island, NY serves truly authentic Italian style home cooking every evening. They can make such a bold claim, because anyone who ventures into the kitchen in this small 35-seat restaurant will find an actual Italian Grandma bent over the stove conjuring up classic recipes …
Read More »4 Things You Can Learn From Restaurant Chains
Big operators like Chili’s, Applebees, The Cheesecake Factory, and others are always looking for ways to improve taste and customer experience while increasing efficiency. These companies spend a lot of money every year in research and development, and studying the trends that come out of the big chain restaurant’s R&D …
Read More »7 Technology Trends In Food Service
As we approach the end of the first decade of the new millenium, technology has become a stronger and stronger force in our lives. Every industry has been affected, and food service is no exception. Yet it seems that many restaurants lag behind when it comes to harnessing the power …
Read More »Sardines: Sustainable AND Delectable??
Sardines don’t exactly evoke thoughts of fine seafood to most Americans. Instead, many think of tin cans packed with greasy, mushy fish and some kind of sauce. Growing up, I only ate sardines on camping trips, and then only reluctantly. I doubt anyone would look at sardines on the menu …
Read More »Fish Fraud: Tempting, But Definitely Not Worth It
Customers love ordering good fish when they go out to eat. Species with powerful name recognition like orange roughy, grouper, and salmon are great sellers on the menu and can be found in restaurants across the country. But are consumers getting exactly what they pay for? Some fish species, especially …
Read More »10 Restaurant Marketing Trends
Promoting your restaurant is a never-ending task. As a restaurateur, you understand just how important marketing is to your success. You probably also don’t have the resources to carry out a massive campaign (like Coke or Budweiser), and every dollar you spend needs to come back as a paying customer. …
Read More »Menu Trends: Native American Fry Bread
In tough times, people always rely on familiar, basic foods to get them through. Trends in the restaurant industry so far in 2009 have borne out this truism. For Native Americans, the equivalent of chicken soup and hamburgers is Indian fry bread, a staple in their diets for 150 years, …
Read More »How To Grow Sales With A Commercial Bar Blender
Summer heat has a way of putting your customers in the mood for cool, refreshing drinks. You already have the standards covered: cold beer, ice tea, and maybe even margaritas or daiquiris, but are you really satisfying your customer’s demand for great cold drinks? Mixology is the study and development …
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