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New Concepts

Fancy Food Show will Showcase Emerging Food Companies

In addition to thousands of new products throughout its sold-out exhibit halls, the Summer Fancy Food Show presents the specialty food industry’s newest brands in a pavilion devoted exclusively to emerging food entrepreneurs.

Restaurants Expand Label into Grocery Stores

Shula’s Steakhouse and La Tasca announced plans to expand their respective brands into the mainstream retail distribution with leading global brand licensing agency Beanstalk.Starting with extension in key food categories inspired by La Tasca’s head chef Antony Bennett’s most popular dishes, Beanstalk will also be looking for licensing partners for La Tasca in non-food classifications such as cookware, publishing and gift items.

Bush’s Beans Play Well with Kids’ Menus

Bush’s Best Beans have been around for over 100 years. While you may already be using them in your kitchen, new government regulations regarding kids’ cuisine may inspire you to bring more of this nutrient-packed vegetable to your menu.

Applebee's New Promotions Speak to Millennials' Preferences

Half of American restaurant-goers admit to experiencing "Food Envy" - feelings of jealousy, remorse or insecurity - about how their order compares to those around them when they dine out, according to a recent survey conducted by Applebee's restaurants, America's favorite neighborhood grill and bar.

Fuego Cocina y Tequileria Revolutionizes Tequila

In the lively and bar-saturated community of Clarendon, Virginia, Fuego Cocina y Tequileria is fostering the tequila revolution in a big way. Passion Food Hospitality’s Beverage Director, Scott Clime, along with co-proprietors chef Jeff Tunks, David Wizenberg, and Gus DiMillo offer nothing short of 100 select artisanal Tequilas and Mezcals, with plenty of guidance for the novice, and knowledgeable recommendations for established tequila aficionados.

Hooters Introduces Late Night Menu for “Night Owls”

Hooters of America, LLC, announced it is dishing out a brand new late night menu designed for night owls on the prowl for special deals on their favorite Hooters appetizers and beverages. The new late night half price appetizer menus are available every night from 10 p.

Robert St. John Brings His Progressive Modern Cocktail Bar to Life

Mississippi master of the culinary arts, Robert St. John, is painting a new picture for Hattiesburg’s restaurant scene after 25 years and is “branching out” with a destination spot focused on the artful craft of the cocktail and a wine list that will rival any other in the region.

Repurposing Leftover Idaho Potatoes Boosts Profits

As a menu staple, it’s a given that leftover potatoes are found in most foodservice kitchens. To prove the opportunity for profit from yesterday’s entrée and side dish, the Idaho Potato Commission asked chef-instructor Richard Nickless of the Culinary Institute of Charleston to calculate the cost of producing popular entrees from items stored in the reach-in.

Betco Corporation Announces Green Earth Devour Drain Gel

Betco Corporation announced the launch of Green Earth Devour Drain Gel.  Green Earth Devour Drain Gel is uniquely formulated for naturally maintaining drains and odors typically found in food service applications as well as other commercial areas.

Frontline Introduces Redesigned Oil Dispenser System

Both small and large foodservice establishments can save money on the cost of fresh cooking oil while increasing yields up to 10 percent with Frontline International’s Box System for Standard Packaged Oil, a hands-free, convenient, safer, and more cost-effective way to dispense fresh cooking oil for refilling fryers.

Soyfoods Help You Get Creative for National Sandwich Month

August is National Sandwich Month, the ideal time to roll out some sandwich specials that will attract meat-eaters, flexitarians, and vegetarians alike.  The Soyfoods Council offers a selection of sandwich ideas featuring versatile soyfoods such as tofu and textured soy protein that combine the advantages of plant-based protein with all the flavor and flair your customers demand.

New 6.6-pound container of Nutella Introduced for Food Service

Ferrero, the maker of America's No. 1  selling branded hazelnut spread, Nutella, has introduced a new 6.6-pound size option for foodservice. The hazelnut spread that delivers something unique to breakfast menus is now available in a convenient larger container to meet the needs of medium- to high-volume operators.