There’s a lot of chatter about superfoods, but not a lot of clarity on the subject. Superfood, as defined by Datassential, is a non-medical, non-scientific term commonly used to describe nutrient-rich foods—such as fruits, vegetables, grains, dark leafy greens, salmon, nuts, seeds, and more—that are thought to provide functional health benefits.
Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants. Local sourcing was going to be her gospel and she wanted like-minded eaters to finally discover a place they could dine without guilt.
Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of. Breakfast titan Denny’s transformed its pancakes into a “50 percent fluffier” edition made with real eggs and fresh buttermilk.
P.F. Chang’s Farm to Wok food philosophy comes to life in its new menu, highlighting scratch kitchens, wholesome, simple ingredients, and the power of the fiery wok. It also emphasizes 16 gluten-free options, several vegetarian entrees and offers guests more than 40 delicious dishes that are 600 calories or less.
Sometimes the sincerest form of flattery is complete surprise. Steven Sturm, the corporate executive chef at Firebirds Wood Fired Grill, a 39-unit polished-casual dining chain, had never heard of the Produce Excellence in Foodservice Award when he discovered he was on this year’s short list.
Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers. As the fascination with fresh and local grows, it may be impossible to name such a chef.
Twin Cities-based Parasole Restaurant Holdings will open Field Day, its first fast-casual spinoff of the popular Good Earth brand, in the fall of 2016 at Ridgedale Center (General Growth Properties) in Minnetonka, Minnesota.
For those chefs in the baking and pastry field, there’s a unique opportunity to affect the first and last courses of any great meal. Bread offers a hint of what’s to come, while dessert leaves a lasting impression sure to entice repeat diners.
Early each morning, Scott Magnuson hangs a sign on his office door at The Argonaut asking for a few moments of tranquility. Employees know, for at least the next 30 minutes, to put any concerns or questions they might have about the coming day on hold.
The typical sports bar has moved well beyond a drab, male-dominated environment that offers a bunch of televisions and a limited menu of beer and pub grub. These days, sports bars—often with names like alehouse, pub, roadhouse, and tavern—have bright, cheery interiors and plenty of food and beverage choices.
In conjunction with Food News Media’s Healthy, Active Lifestyle campaign and this year’s second-annual HALO Awards, put your best foot forward by "Walking the Floor" and participating in our contest during the 2016 NRA Show.
It was during a trip to Spain that a lightbulb went off in the head of fishing enthusiast Sean Barrett. There should be a restaurant-supported fishery, he thought, that allows local fishermen to sell directly to local chefs.
The United States Healthful Food Council (USHFC), a nonprofit dedicated to making it easier to dine healthfully and sustainably, announced that True Food Kitchen’s 12 locations have become REAL Certified, a nationally recognized symbol of culinary nutrition and environmental excellence.
Emerging Chains ReportSilver DinerEarls Kitchen + BarThe CowfishIn the highly competitive restaurant industry, votes are cast in dollars and diner loyalty. Winning a guest for a one-time meal doesn’t position a brand for success; instead, chefs and operators have to create meaningful dining-out experiences with menus and hospitality that encourage guests to return frequently and regularly.