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Millennials Keep Driving the Breakfast Boom

Millennials must be morning people. That’s one deduction to draw from the prevalence of breakfast concepts among the FSR 50 (at least 10 percent of the list caters specifically to that daypart).

Chefs Count on that Hometown Advantage

Before consumers became chef groupies and gourmet connoisseurs, the penultimate endorsement for a restaurant was: “This is where the locals eat.” In all the glam and glitter of prestigious awards, it can be easy to forget the value of that hometown advantage.

6 Food Trucks That Will Change Your Life

Recently, I walked through a food truck rodeo alone. I’m not afraid to admit I was flying solo. I was going to bring my Basset hound until I recalled our last dinner date, which took place at a brewery on a sunny, cold afternoon.

What Dominique Crenn Taught Me About the Future of Food

When Chef Dominique Crenn scheduled time for the cover photo shoot and to talk with me, I let out a squeal of delight. (I get excited about every conversation with a chef, but you can ask my office pals—a squeal is a step beyond.

The 5 Most Outlandish Drinks in North America

For many in the restaurant biz, summertime means open patios, extended hours, out-of-town visitors, lighter menu items, and extra cool libations. Menu innovators seem especially smitten by that last one.

What if All Restaurants Committed to Meatless Monday?

For several weeks I’ve had a preview copy of The Reducetarian Solution on my desk. More importantly, I’ve had the book’s topic—“How the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet”—on my mind.

10 Surprising Pork Facts from the Experts

The National Pork Board’s Pork Summit 2017 at The Culinary Institute of America’s St. Helena campus was an opportunity for some of the industry’s pork-loving luminaries to gather and discuss the future of the pig.

Going on a Dinner Date Isn’t What it Used to Be

Chivalry is dead. If there’s a more ridiculous statement out there please let me know. Being, in my case, a very old millennial doesn’t mean letting the door slam on your date. It’s not honking the car horn instead of opening the door.

5 Hyper-Local Beers You Need to Be Drinking

Sourcing local ingredients, and even foraging, has become the norm for restaurants across the country.Whereas a list of local ingredient sources used to always grace menus to let customers know where the food came from, now some restaurants don’t bother taking up space with all the farm names.

15 Austin Restaurants That Could Be The Next Big Thing

Because covering the national foodservice industry requires plenty of national travel, I've found myself in some pretty far-flung food destinations across the country, from Idaho's potato fields to Iowa's amber waves of grain, and from Maine's lobster boats to the fishing docks of Alaska's Aleutian Islands (and seemingly every major city in between).