6 years ago
A chef-led quick service restaurant means that Johnson's take on bowls is one of the few in the genre we are actually excited to dig into.
McDonalds' leadership has talked about the move toward better quality food for years, and it understandably takes some time to implement across the chain. It's also 100 percent necessary to keep up with competition.
ThinkFoodGroup's Hudson Yards project is pretty ambitious but if it manages to tell an authentic Spanish food story then it will likely be a success.
More humane treatment of animals on a large scale would have a huge impact, but we're certain we'll hear that McDonald's can't provide better conditions and offer value meals at the same time.
This is great recognition for The Inn at Little Washington, where chef Patrick O’Connell is celebrating 40 years of operation. However — and we know this is a pipe dream — but, given the comments that the Michelin director gives here on who is worthy of attention, we would all be better off caring a little less about Michelin stars.
For the 25 restaurant and food concepts moving into the Hudson Yards project, their top customers are going to be the 40,000 office workers flowing through the development on a regular basis. Figuring out in-office delivery and flexible operating hours are key.
Tourism and handshake relationships with local restaurant buyers are more important than ever for Cape Cod oyster farmers, who run high risk businesses.
Sales generated in the plant-based protein business are still tiny in comparison to the red meats and chicken business, but it's enough of a growth market that national restaurant chains and massive meat suppliers are getting on board.
When destinations go viral, tensions between locals and visitors can run high. Promoting local food systems can up the ante for residents by maximizing the economic impact of tourism dollars. Building a deeper narrative around local food and culture can also create more fulfilling experiences for the right kind of tourist.
Not sure how or why "plant-based" works better than "vegan" but if people aren't scared away — and like the food — then whatever it takes, I guess.
Thinking about a region’s “foodways,” or how its food, culture, and history connect, can help destinations tell meaningful, unique stories to travelers.
In a market not exactly known for its vegan fare, Camilla Fayed's Farmacy works to create pleasing dishes with only plant-based ingredients, hopefully inspiring other businesses to make small but meaningful changes, too.
