Food

Food

Avocados Are So Cheap Right Now and Restaurants Can’t Get Enough

1 year ago

It's sure going to hurt when prices go back up and people still want their avocados on everything.

Food

The Key to Protecting and Profiting From a Recipe Isn’t Copyright

1 year ago

Now I feel guilty for having made a molten chocolate cake at home...

Chains

For Fast Food Chains, Are Value Menus Worth It?

1 year ago

Value menus offer a cheap and convenient buy for existing customers, but the $1 menu items aren't attracting tons of new customers to the chains.

Food

FDA Extends Its Safety Review of Impossible Foods’ Magic Meatless Ingredient

1 year ago

A smart, delicious meatless ingredient could do wonders for the environment and people's health. And a bit of extra safety around proprietary ingredients is always a good idea, too.

Food

Jack in the Box Warns of French Fry Inflation in 2018

1 year ago

Fast food restaurants aren't necessarily built on a pyramid of french fries, but the quintessential drive-thru item can cause a headache for chain restaurants that rely on potatoes to a substantial portion of business.

Food

Fermentation Goes Mainstream with Speciality Shops from LA to London

1 year ago

Ferment9's declaration and existence points to a dining trend in which once obscure health movements are becoming storefront concepts entirely unto themselves.

Food

Salt Is Disappearing From Restaurant Tables and Chefs Are to Blame

1 year ago

The matter of salt is deeply personal for both the diner and the chef. We agree that nobody likes the look of those clogged up little salt shakers on tables, but giving chefs absolute control over the salt distribution doesn't sit right either.

Food

Arby’s Isn’t Sure if U.S. Diners Are Ready for Lamb

1 year ago

Curiously, Arby's website says its "Traditional Greek Gyro" is made with "gyro meat," which we think says a bit about how ready it thinks the mass market is ready for lamb.

Chains

Makers of $14 Fast-Casual Salads Argue Over Chopping Ingredients (or Not)

1 year ago

It doesn't take Solomon-level wisdom to point out that some salads are better chopped and some are fine as is. We are pretty sure the debate in this case is really about labor, time, and staffing.

Food

The Biggest Brunch Weekend in the U.S. Is Approaching and Bubby’s Has Advice

1 year ago

Brunch is great business for smart restaurants. When else can you get urbanites to wait in line to vastly overpay for food they could make at home in a fraction of the time?

Food

Calorie Counts on Chain Restaurant Menus Finally Go Live

1 year ago

Plenty of states have required calorie counts on chain restaurant menus in anticipation of today's change. Sure, they work, but that doesn't mean we like seeing how many calories are in that plate of nachos.

Sponsored

How to Write a Money-Making Wine List

1 year ago

Sommeliers must think creatively and collaboratively about how a wine list will complement food and fill the restaurant's needs. The wines that are added to the list will reflect the restaurant beyond the plate.