Restaurant operators are hiring as consumer spending on dining out rises. Large food corporations are tapping restaurant chefs as they try to develop more healthful and tasty products. Restaurant critics dish on their favorite new barbecue joints. Hard cider is giving some competition to beer and wine. And some chefs are using American-produced bottarga, or cured mullet roe, instead of Italian imports.
• Uptick in restaurant traffic fuels hiring spree. Several operators report adding more workers as consumer spending on dining rises. (Bloomberg Businessweek)
• Food corporations turn to chefs in a quest for healthy flavor. Major food companies are tapping restaurant chefs as they try to develop more healthful foods. (The New York Times)
• The new golden age of barbecue. See which new barbecue joints 17 top restaurant critics picked as their favorites. (Parade)
• Hard cider elbows up to the bar. More people are drinking alcoholic cider instead of beer and wine. (MarketWatch)
• Chefs show interest in local bottarga. American producers are now making the cured mullet roe, primarily an Italian import. (The New York Times)