According to GuestMetrics, beer, wine, and spirits categories have evolved in markedly different manners in the on-premise channel since early 2012, with dramatic differences in growth rates and share changes when analyzing the top 25 brands in each category versus all other brands.
Chicago’s new culinary-focused brewery, Moody Tongue Brewing Company, is coming this winter to The Glass Factory at 2136 S. Peoria Street.The brewery will showcase seasonal, culinary-inspired beers created by Jared Rouben, the former brewmaster of Goose Island Brewpubs and a graduate of the Culinary Institute of America in New York.
According to GuestMetrics, changes in distribution are a critical factor driving the share gains and losses in the beer category in the on-premise space over the course of the past two years. “In analyzing the over 10,000 unique beer brands sold in our system since the beginning of 2012, changes in distribution coverage across full-service restaurants and bars is one of the most important factors determining success and failure in the beer category,” says Bill Pecoriello, CEO of GuestMetrics.
Boston’s Restaurant & Sports Bar, a casual-plus dining concept that combines a family-friendly restaurant and separate sports bar under one roof, announced the signing of an international franchise agreement that will bring five new restaurants to Mexico.
New York City’s acclaimed db bistro moderne, Chef Daniel Boulud’s contemporary interpretation of a Parisian bistro, will celebrate its twelfth anniversary with a complete renovation including a dining room re-designed by Jeffrey Beers and a handsome cocktail bar, along with a newly-crafted menu in collaboration with recently appointed executive chef, Jim Burke.
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.