Every 30 seconds, a Hispanic turns 18 years old in the U.S., amplifying the influence of the country's fastest growing ethnic minority. A new study called The Multi-Cultural Latino Consumer finds that though Latinos are far from homogenous, diverse segments overall stay true to significant commonalities when it comes to food, in particular their preference for fresh, local and whole ingredients and traditional dishes that help preserve their connection to their family and country of origin.
Health and Human Services Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack commended the Council to Improve Foodborne Outbreak Response (CIFOR) for the new CIFOR Foodborne Illness Response Guidelines for Owners, Operators, and Managers of Food Establishments.
Fifteen top chefs vied for titles at the fourth annual San Francisco Lamb Jam, July 21, sponsored by the American Lamb Board. Chef Vernon Morales of Salt House was awarded “Best in Show” for his Vadouvan-spiced Lamb Riblets with Tamarind Chutney.
In August 2013, the James Beard Award-Winning Chef Tony Maws opens The Kirkland Tap & Trotter, his second Boston-area restaurant, touting a menu of rustic, hearty fare combining phenomenal ingredients and unexpected flavors that you would find Maws cooking at home for family and friends.
Schedulefly, a company that provides web-based restaurant staff scheduling software to over 3,000 restaurants, just launched the Restaurant Owners Uncorked (ROU) web site, which focuses on the company's popular video series and books.
Good Earth restaurants on Monday, July 22, 2013 introduced what might be the Twin Cities’ most comprehensive Gluten Sensitive Menu.“For guests with Celiac disease and gluten sensitivity, knowing what to order can be a real challenge,” says Donna Fahs, Parasole Restaurant Holdings’ divisional vice president.
As part of the global Unilever Sustainable Living Plan, Unilever Food Solutions is confronting the issues of sustainability, food waste, and food safety, giving the foodservice industry actionable involvement in creating solutions.
The cocktail craze has mixologists vying to see who can craft the most memorable beverage—one that will inspire guests to share the latest and greatest bar buzz with all their friends. But concocting a cocktail that captures the right amount of conversation takes more than innovative ingredients—it takes a great story.
Nothing beats a beautiful glass of beer. It can set a good tone for an entire guest visit, and it shows your customers you care about all the little details that add up to a wonderful dining experience.
Admittedly, I make snap judgments on a restaurant’s wine menu based on the number of wines—and the global breadth—available for a small pour. If I have to plunk down a few twenties to try a wine that’s only sold by the bottle, it narrows the chance my palate leaves satisfied.
El Dorado Demerara Rum, general sponsor of this year’s TOTC, assembled together an all-star lineup, including master distiller Shaun Caleb, on hand for a now expanded to maximum capacity spirited dinner, “A True Taste of Demerara.
Imagine if servers at bars or restaurants could aim a smartphone at the barcode on the back of a driver's license to instantly read and verify the encoded information and display the results-including the bearer's name, height, weight, eye color, hair color, gender, issue date, expiration date, issuing jurisdiction and ID number.
Perlick, a leader in total package bar equipment and beverage dispensing systems, today announced the expansion of its Draft Beer Tower offering to include 115 new glycol ready options. Created from towers previously available only on a custom order basis, Perlick’s newly designed quality Draft Beer Tower options offer up to 36 faucets.
Known for its Neopolitan pizza and Southern Italian delicacies, Krescendo in Brooklyn’s Boerum Hill neighborhood also features a robust bar overseen by beverage director Darren Crawford, who splits his time between the Brooklyn restaurant and renowned cocktail destination Bourbon & Branch in San Francisco.
The FSR 50 salutes top performers whose 2012 revenues led the industry across five segments of the full-service restaurant industry: Casual Dining; Family Dining; Upscale Dining; Restaurant Groups; and Independent Operators.