September 2018 | Food Newsfeed
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September 2018

Go Ahead, Get Funky with your Beer Selection

Sours are funky beers that have been brewed with wild yeast and bacteria, raising the beer’s acidity level. Fruit is sometimes added to create a secondary fermentation or to introduce microbes. Traditionally, all beer has been somewhat sour due to brewing techniques involving porous barrels and open-air fermentation that allowed wild yeast and bacteria to permeate.

Are Publishing Companies the Next Iteration of Restaurant Groups?

Food writers often joke that we’d never open a restaurant, mainly because we know too much: the ceaseless hours, the slim margins, and even slimmer chance of success. But more intrepid multi-platform media companies are taking the plunge into restaurant ownership to build touchpoints with ravenous followers, unearth new fans, and, yes, capture some of that elusive revenue.

Olive Garden Doesn't Need Delivery to Dominate the Industry

Darden might be the king of simplification, but CEO Gene Lee cautioned against boxing Olive Garden’s sales surge into a single corner. Since the casual leader’s former chief executive, Clarence Otis, announced July 2014 he would step down by year’s end, Darden’s shares have lifted more than 240 percent, which is skyscrapers above the industry standard.

Pét-nats are the Next Big Thing in Wine

The sparkling wine section of a menu can often read like it’s been spit out by a generator—the expensive Champagne, more affordable prosecco or cava, maybe a wild card of crémant or Franciacorta. The selections tend to feel the same—safe and predictable, consumed before dinner or with appetizers, and generally reserved for celebrations or special occasions.

Cracker Barrel Has a Guest Traffic Problem

Chief executive Sandy Cochran is concerned with Cracker Barrel’s traffic. The casual chain’s same-store sales declined 0.4 percent in the fourth quarter, year-over-year, with average check up 3.1 percent.