As the season turns over into fall, Chef Mark Adair and the World of Beer staff are enjoying an elementary truth. With colder weather in sight, and events like Oktoberfest still lucid in patron’s minds, beers—and specifically pumpkin varieties—are even more coveted than usual.
An Oktoberfest theme, featuring a beer called OctoberFest, based on a menu item actually starring in Germany. Darryl Mickler, the senior director of research and development at Hard Rock International, admits this was one limited-time offering that didn’t need to stretch the brand’s creative outlets.
Attribute it to the season, to social evolutions, to an increased awareness of health, nutrition, and lifestyle management—whatever the reason—food is top of mind. “Right now, in America, we’re at our greatest level of food consciousness,” says Maeve Webster, senior director at Datassential.
Chef Chris Emerling has joined Susan Disney Lord’s Bel Air Bar + Grill In Los Angeles as chef de cuisine to launch an entirely new menu in October. Chef Emerling is a recent East Coast transplant who plans to create California cuisine as he feels it should be, food without borders, where nothing is off limits.
Adjusting menus to each season has gone completely mainstream in restaurant culture. Right now at Old Chicago, the focus is not so much on growing seasons, and much more on football season. During the 17 weeks of the NFL season, the sports bar concept has been driving up incremental sales and engaging customers with creative promotions that focus on both money-saving perks and experience-based offers.
Johnny Carino's, an Italian restaurant company with more than 80 locations nationwide, is rolling out its annual Big Crush promotion with a specially priced menu in celebration of the grape harvest season in Italy.
Daily Grill announced its new Simply 600 menu items at locations across Southern California, satisfying guests’ cravings for dishes packed with flavor, but not calories. The locally inspired menu features new items for lunch and dinner, all at 600 calories or less.
Starting Tuesday, guests at Johnny Rockets restaurant chain can enjoy its burgers, now double-stacked and stuffed. In August, Johnny Rockets' culinary team announced that they were involving consumers in menu development for the brand's ongoing limited-time menu offerings.
Kombucha tea and iced coffees are just some of the new beverages flowing from the bar.From cocktails to wine to coffee, operators are dedicating draft lines to drinks beyond the traditional brew. Beverages on tap remain fresher for longer and offer a unique experience—bold flavors with an eye-catching presentation.
As the leaves turn color, Chicago’s Travelle Kitchen + Bar, located on the second floor of the award-winning Langham Hotel, celebrates the fall season with a new name, evolved menu selection, and a newly designed beverage program.
After 40 years, Mellow Mushroom, which specializes in its pizza offerings, is adding beef and veggie burgers to its menu. These were previewed at select locations in Alabama, Georgia, Florida, South Carolina, and Texas this summer, but as of October 1, they will be available at Mellow Mushroom locations nationwide.
In a market where limited-time offerings (LTOs) are distinct for being different, where experimental ingredients, clever combinations, and offbeat selections are the norm, Boston’s Restaurant & Sports Bar has taken a different approach.