Chef and restaurateur Richard Sandoval made a name for himself cooking the Mexican food of his homeland. Now, he’s branching out with the new Peruvian restaurant Raymi in New York....More
The gastropub formula—showcasing uncommon beer and other adult beverages, supported by menus that blow typical bar food out of the water—seems to be a winning combination for operators and customers....More
The idea of restaurants with strong connections to farmers and ranchers has become so mainstream that those who don’t have direct connections to the land may be at a competitive disadvantage....More
Sandwiches are more popular than ever, thanks to lower prices, greater variety, fresher ingredients, flexible portions and healthier choices, Technomic says....More
With summer grilling season around the corner, and more of your customers thinking about health when they dine out, we're sharing some tips from chef Renee Zonka....More
We already know that food trucks have led to permanent restaurant ownership for a few ambitious chef/owners. But what if you could skip the brick-and-mortar restaurant experience entirely and become a celebrity food truck chef/owner—complete with the kind of lucrative endorsement gigs celebrity chefs typically get?...More
The Seattle Space Needle’s 50th anniversary will be celebrated in high style at its SkyCity restaurant located at the 500-foot level. The month-long May promotion puts a new spin on the event with its “fresh from the past” menu. The five-dish tasting menu is priced at $62 (a nod to 1962, the year the Space Needle opened) and features dishes by iconic Seattle chefs who rose to prominence in the decades they represent. Proceeds benefit the favorite charity of each participating chef.
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With chicken wing prices up as much as 57 percent year-over-year in 2012, wing-driven restaurant brands have begun to look for new ways to boost business. Notable initiatives from segment leaders so far: diversify the company (Buffalo Wild Wings); spin off a related concept (Wingstop); or rely on edgy new promotions (Hooters)....More
The Canadian restaurant market isn’t an exact parallel to its U.S. counterpart. But it’s close enough that the collective wisdom of the 300-plus chefs surveyed by the Canadian Restaurant and Foodservices Association (CRFA) tells you plenty about the trends now driving the full-service segment there....More
Full-service sushi restaurant operators can only wish that flat had been their new normal during the 2007-2011 period. Instead, revenues fell during this economically challenging time, shrinking at an annualized rate of 3.4 percent. Now market research firm IBISWorld is calling for a turnaround, forecasting a 2.4 percent revenue gain in 2012 and an annualized growth rate of 3.5 percent through 2017....More
