Jason Q. Freed

Jason Q.
8 flavors you’ll use more in 2015
McCormick predicts foods will have bolder, more intense flavors in the year ahead.
Trendinista: Should independents disclose calorie counts?

Even though it’s not mandatory, independent restaurants should consider whether offering diners more nutrition information would benefit business.

A number of studies have shown that some consumers want to see calorie counts and will make decisions on where to go based on this information.

Aerosmith drummer latest rocker to open a restaurant
Joey Kramer’s Rockin’ & Roastin’ Café will open in in N. Attleborough, MA, in early 2015.
How to invite more business diners to your tables
Four operators suggest ways to attract some of the most free-spending guests.
What do business diners value in a restaurant?
Consistency, reliability and speed are priorities for corporate restaurant guests.
2015 trends: Shaking up cocktails 
We’re growing old waiting for dudes with overalls, newsie hats and handlebar moustaches to carve our ice cube and toast a starfruit to rim our glass
2015 trends: Taking it old school 
Today’s restaurateurs are getting nostalgic with retro liquors, cooking techniques and flavors
2015 trends: So fresh and so clean  2
The less indulgent you can make it, the better for our waistlines
2015 trends: The monster mash 
The poster child for these highly marketable mashups is the Cronut
2015 trends: Snack attack 
Remember when bar snacks were just bowls of salty stuff to encourage you to drink more?
2015 trends: Pieces and parts 
Chefs are going beyond the pig’s head with fish collars, chicken skin, pig trotters, pork cheeks and other seldom-used parts
2015 trends: Spices in stunning places 
Hot honey and gochujang could be poised to become the next Sriracha
2015 trends: Millennials in the kitchen 
Millennials are not only eating the food, they’re creating it, too
2015 trends: Reclaiming design 
Restaurants are taking sustainable, repurposed, recycled and reclaimed to the next level

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