March 2018 | Food Newsfeed
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March 2018

Chef Mike Isabella Denies Sexual Harassment Claims

Mike Isabella, a former “Top Chef” contestant who turned his stint on the reality TV show into an 11-location, $30 million restaurant empire in the nation’s capital, is the latest food industry figure accused of sexual harassment.

Darden Cuts Cord on Small Seafood Brand

Darden Restaurants is cutting the cord on Wildfish Seafood Grille, the small concept it purchased along with Eddie V’s for $59 million cash six years ago. The restaurant’s Scottsdale, Arizona, location closed over the weekend, and Darden spokesman Hunter Robinson told the Phoenix Business Journal that it will transition the two other units—in San Antonio and Newport Beach, California—into Eddie V’s in the coming months.

Editor's Letter: Killing It with Kismet

Talking with Kismet owners Sara Kramer and Sarah Hymanson during my first week at FSR was, well, kismet. I had just moved from Los Angeles, where one of the most dynamic food scenes in the country is constantly sending us new menus and chefs to watch.

Cucumber, Celery, Blueberry & Pistachio Salad

Chef Joshua McFadden, from Ava Gene’s Restaurant, mixes up this Cucumber, Celery, Blueberry & Pistachio Salad from the U.S. Highbush Blueberry Council.This cucumber, celery, blueberry and pistachio salad hits every flavor note—sweet, sour, salty, bitter … and it’s all kinds of crunchy.

Are Online Reviews Still Relevant for Restaurants?

Since Yelp’s inception in 2004, consumers have posted more than 24 million restaurant reviews on the platform. That figure doesn’t even include the mountain of reviews that appear on other sites: Google, TripAdvisor, Facebook, and OpenTable.

7 Ways the Restaurant Status Quo Is Being Disrupted

Restaurant operators and managers had a lot thrown at them last year. New and expanded labor legislation in big cities and across entire states have complicated compliance for some businesses and sowed uncertainty among others.

Everything Restaurants Need to Know About Intellectual Property Rights

Trademarks, patents, and other legal protections are often associated with inventions, artistic works, and images—but not so much with restaurants. Nevertheless, intellectual property rights encompass everything from a restaurant’s name and logo to proprietary recipes and kitchen processes.

Inside the Luxurious Rise of Chocolate Cocktails

America loves cocktails, and it loves chocolate. So, with both products experiencing growth, why not put them together? The result has been an evolution of chocolate martinis, chocolate Manhattans, and numerous cocktails featuring products that range from chocolate-infused spirits and chocolate liqueurs to chocolate nibs and Oreo cookies.

Don't Forget Baby Boomers in Your Restaurant's Digital Strategy

While you might be thinking about an opportunity to implement a mobile loyalty or ordering solution into your business, you are probably trying to find answers to the most worrying questions. Like, if it is possible to somehow include Baby Boomers you have among your customers into the segment to promote your mobile app to.

Buffalo Wild Wings Rolls Out Red Carpet for March Madness

As always, Buffalo Wild Wings is pulling out all the stops for March Madness. On Monday, the chicken-wing chain unveiled its in-restaurant and Final Four activations designed to reward guests and enhance their tournament-viewing experience.

Lobster Mac & Cheese

Lobster Mac & Cheese made with Campbell's Mac & Cheese and Campbell's Reserve Lobster Bisque with Sherry Soup.

Chicago's 16” on Center Serves Up Sound Bites to Remember

For 16” on Center, the best dining experiences are multi-layered. Boasting a number of restaurants and event venues around Chicago, the hospitality group is invested in its community—the very name refers to a construction mark that yields the strongest build.