June 2018 | Food Newsfeed
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June 2018

Why the Commissary Kitchen is a Hidden-Profit Gem

Most caterers start out pretty simple with one line of business, whether it is baking for wholesale accounts or doing on-site events. This simple model starts from a small kitchen that seems impossible to ever outgrow.

8 Simple Steps to Building Your Best Sangria

There’s no better time than the summer to introduce cool, shareable pitchers of sangria to guests. Sangrias offer the perfect vehicle for getting creative with local produce and bar specials. Master the basics, and move on to incorporating seasonal fruits and inventive wines for a unique, captivating thirst-quencher.

Levy Restaurants Raises the Bar for Workplace Diversity

With the face of America evolving and the landscape set up for an even more diverse population in the decades to follow, it shouldn’t come as a surprise that restaurants are following suit.From on-the-ground employees and hourly management to franchisees and corporate leadership, an increasing number of brands are placing a priority on developing a diverse roster of team members that better reflects the country as a whole.

Nearly 40 Years Later, Experience Still Rules at Fogo de Chão

There is no way to flip a red/green card on a take-out order. Brazilian-trained gaucho chefs aren’t available for in-home dinner parties. Yet, at its core, the off-premises movement into full-service is centered on capturing new occasions—guests and dayparts once absent before technology joined the conversation.

The Pioneer of Peruvian Cuisine

Pollo a la brasa. Ceviche. Lomo saltado. Pisco sours. The Peruvian fare trending these days has long been the hallmarks of Chef Emmanuel Piqueras’ culinary palate.In fact, Piqueras is one of America’s pioneers of Peruvian food.

Surging Darden Plans to Add 40–50 Restaurants in 2019

Darden’s strong close to fiscal 2018 soared its stock more than 15 percent Thursday to $107.06, its highest point since March 2009. Don’t expect that momentum to slow anytime soon. In fact, Darden said during a June 21 conference call that it plans to open 45–50 new restaurants in 2019—a pretty rare growth boom in today’s casual-dining arena.

What the Shift Toward Vegan Eating Means for Your Restaurant

With plant-based food businesses, festivals, and pop-ups booming, it’s clear that veganism is becoming a global phenomenon. Over the last five years, people have started to make more informed food choices, driven by a growing awareness of the impacts of animal agriculture on climate change, health, and animal welfare.

Can Darden Work its Magic with Cheddar's?

Darden’s “brilliant with the basics” operating strategy has been the anchor for its industry-fronting results for years now, and the fourth quarter was no different. Same-store sales increased at every brand except its most recent acquisition, Cheddar’s Scratch Kitchen, resulting in a blended lift of 2.

Editor's Letter: Culinary School’s Out for Summer

School conjures different memories for all of us. Time spent in the kitchen for chefs, the classroom for academics, maybe internships or externships for B-Schoolers, and late nights at the college paper for me.