Food Trends http://restaurant-hospitality.com/taxonomy/term/6594/more en Dirk Flanigan focuses on seafood at Ocean Cut http://restaurant-hospitality.com/chefs/dirk-flanigan-focuses-seafood-ocean-cut <div class="field-deck"> Branzino outsells salmon at signature ‘Fish Market’ </div> <div class="node-body article-body">Branzino outsells salmon at signature ‘Fish Market’</div> <p><a href="http://restaurant-hospitality.com/chefs/dirk-flanigan-focuses-seafood-ocean-cut" target="_blank">read more</a></p> http://restaurant-hospitality.com/chefs/dirk-flanigan-focuses-seafood-ocean-cut#comments Food Trends Chefs Tue, 23 Aug 2016 14:28:00 +0000 57071 at http://restaurant-hospitality.com <p>Dirk Flanigan is teaming up with David Flom and Matt Moore, owners of The Local Chicago and Chicago Cut, for their latest venture, Ocean Cut, which opened May 5.</p> Ocean Cut How restaurants brought the Olympic Games to the plate http://restaurant-hospitality.com/food-trends/how-restaurants-brought-olympic-games-plate <div class="node-body gallery-body"><p>The Olympic Games are on many people&rsquo;s minds, and foodservice operators are working to make the most of them with these special Olympics-themed food and drinks. Take a look at the offerings.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp; </p><p>Black Tap Craft Burgers &amp; Beer</p> </div> <p><a href="http://restaurant-hospitality.com/food-trends/how-restaurants-brought-olympic-games-plate" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/how-restaurants-brought-olympic-games-plate#comments Food Trends Marketing Fri, 19 Aug 2016 13:54:00 +0000 57011 at http://restaurant-hospitality.com Bread baskets get a makeover http://restaurant-hospitality.com/food-trends/bread-baskets-get-makeover <div class="field-byline"> Liz Barrett </div> <div class="field-deck"> Restaurants are rethinking their bread programs to make a statement. </div> <div class="node-body article-body"><p>The traditional bread basket has recently been evolving. Concerns over gluten intolerance, waste and food cost have caused many chefs to forego pre-meal bread altogether. However, others have looked at the changing landscape as a way to reinforce their restaurant&rsquo;s theme and create another way to stand out from the competition.</p></div> <p><a href="http://restaurant-hospitality.com/food-trends/bread-baskets-get-makeover" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/bread-baskets-get-makeover#comments Food Trends Wed, 17 Aug 2016 15:15:00 +0000 56971 at http://restaurant-hospitality.com <p>Cavan in New Orleans starts diners off with seasoned oyster crackers instead of bread.</p> Rush Jagoe Rockin' the lobster roll http://restaurant-hospitality.com/food-trends/rockin-lobster-roll <div class="node-body article-body">Operators, chefs energize sales with variations on the seasonal New England favorite. </div> <p><a href="http://restaurant-hospitality.com/food-trends/rockin-lobster-roll" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/rockin-lobster-roll#comments Food Trends Sponsored Wed, 17 Aug 2016 12:30:00 +0000 56021 at http://restaurant-hospitality.com istock® Chefs make s'mores sexy http://restaurant-hospitality.com/food-trends/chefs-make-smores-sexy <div class="node-body gallery-body">Aug. 10 is National S'mores Day. See how some chefs pay homage to a campfire classic.</div> <p><a href="http://restaurant-hospitality.com/food-trends/chefs-make-smores-sexy" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/chefs-make-smores-sexy#comments Food Trends Tue, 02 Aug 2016 10:28:00 +0000 56511 at http://restaurant-hospitality.com Aquafaba aims to replace egg whites http://restaurant-hospitality.com/food-trends/aquafaba-aims-replace-egg-whites <div class="field-byline"> By Liz Barrett </div> <div class="field-deck"> Chefs and bartenders are using the clever discovery in desserts, breads, cocktails and more. </div> <div class="node-body article-body">Vegans and the restaurants that serve them are experimenting with the newest egg white replacement, aquafaba. Are you ready for the bean water movement?</div> <p><a href="http://restaurant-hospitality.com/food-trends/aquafaba-aims-replace-egg-whites" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/aquafaba-aims-replace-egg-whites#comments Food Trends Tue, 19 Jul 2016 17:23:00 +0000 56001 at http://restaurant-hospitality.com <p>The Hotline Sling from Cafe Gratitude, Newport Beach, CA,&nbsp;incorporates&nbsp;aquafaba for this velvety foam. The bean product is not only vegan-friendly, but lets operators eschew the odor and bacteria problems that can accompany egg whites.</p> Cafe Gratitude Chefs use smoke to bring 'wow' factor to the table http://restaurant-hospitality.com/food-trends/chefs-use-smoke-bring-wow-factor-table <div class="field-byline"> Liz Barrett </div> <div class="field-deck"> A growing number of restaurants are finding new ways to use smoke to impress guests and bolster their bottom line. </div> <div class="node-body article-body">A growing number of restaurants are finding new ways to use smoke to impress guests and bolster their bottom line.</div> <p><a href="http://restaurant-hospitality.com/food-trends/chefs-use-smoke-bring-wow-factor-table" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/chefs-use-smoke-bring-wow-factor-table#comments Food Trends Breakout Flavors Sun, 10 Jul 2016 01:56:00 +0000 55701 at http://restaurant-hospitality.com <p>Dishes like Duet Restaurant&#39;s smoking Kobe beef tartare are ideal Instagram bait.</p> Duet Consumers crave bold flavors, 'clean' labels http://restaurant-hospitality.com/food-trends/consumers-crave-bold-flavors-clean-labels <div class="node-body article-body">Restaurateurs look to combine menu transparency with flavorful preparations.</div> <p><a href="http://restaurant-hospitality.com/food-trends/consumers-crave-bold-flavors-clean-labels" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/consumers-crave-bold-flavors-clean-labels#comments Food Trends Sponsored Wed, 06 Jul 2016 12:20:00 +0000 55361 at http://restaurant-hospitality.com Jackfruit’s texture, versatility hold broad appeal http://restaurant-hospitality.com/food-trends/jackfruit-s-texture-versatility-hold-broad-appeal <div class="field-byline"> Liz Barrett </div> <div class="field-deck"> The meaty texture of the jackfruit appeals to both vegetarians and carnivores alike. </div> <div class="node-body article-body">The meaty texture of the jackfruit appeals to both vegetarians and carnivores alike.</div> <p><a href="http://restaurant-hospitality.com/food-trends/jackfruit-s-texture-versatility-hold-broad-appeal" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/jackfruit-s-texture-versatility-hold-broad-appeal#comments Food Trends Tue, 28 Jun 2016 15:11:00 +0000 55531 at http://restaurant-hospitality.com <p>Jackfruit&#39;s adaptability has won it many fans.</p> Update: food cost climate continues to improve http://restaurant-hospitality.com/food-trends/update-food-cost-climate-continues-improve <div class="field-deck"> Now might be a good time to stock up on some pricey ingredients. </div> <div class="node-body article-body">Earlier forecasts that predicted highly favorable wholesale food pricing throughout 2016 may have understated the case.</div> <p><a href="http://restaurant-hospitality.com/food-trends/update-food-cost-climate-continues-improve" target="_blank">read more</a></p> http://restaurant-hospitality.com/food-trends/update-food-cost-climate-continues-improve#comments Food Trends Finance Mon, 27 Jun 2016 14:30:00 +0000 55511 at http://restaurant-hospitality.com <p>Good news for pizza sellers: The price of cheese is expected to drop six percent this year.</p> Getty Images