As the fast-paced, national growth of the fast-casual Asian segment continues to sizzle, Mama Fu’s Asian House is feeding the demand in North Dallas for freshly prepared Asian cuisine. The introduction of Mama Fu's into North Dallas begins in Frisco, Texas.
Restaurants have wait lists an average of 6.6 hours per week, with parties waiting nearly half an hour on average for a table, according to data from a new study.The survey of 267 restaurant owners and managers was released by Long Range Systems, LLC (LRS), a leading supplier of technology that enhances the guest experience.
DineEquity, Inc. parent company of Applebee's Neighborhood Grill & Bar and IHOP Restaurants, announced that IHOP, the iconic brand famous the world over for bringing its guests "everything they love about breakfastSM" is opening its first airport location October 1 at the world's busiest passenger airport, Hartsfield Jackson Atlanta International Airport.
In August, when Milwaukee Brewers player Ryan Braun was handed a suspension for the rest of the 2013 season, a Milwaukee restaurant group held its breath. After all, the former MVP player’s name was linked to two eateries owned by SURG Restaurant Group: Ryan Braun’s Graffito and 8-Twelve MVP Bar & Grill (a partnership with Green Bay Packers quarterback Aaron Rodgers).
The lines have been blurring between restaurant dayparts and dining occasions. As a growing population of snackers changes their eating-out behavior, consumers are doing a lot more mix-and-match dining.
We’ve had cheeseburgers, double bacon cheeseburgers and now—the latest trend hitting the full-service market—the organic patty. Bareburger, which specializes in organic burgers, opened 13 locations in the New York metropolitan area, and is expanding nationally.
Zep, a leading consumable chemical packaged goods company that manufactures a wide variety of high-performance maintenance and cleaning chemicals today announced the introduction of Pan Rejuvenator, a patent-pending, presoak treatment that dissolves heavy carbonized soils and baked-on food that commonly accumulate over time on aluminum pots, pans, and cookware.
USA Rice Federation is featuring new, innovative whole grain rice products developed by U.S. rice companies to provide chefs with more options for healthful menu items. Joining kitchen staples like enriched white and brown rice, these new players include seasoned whole grain rice blends, sprouted rice, and whole grain aromatics—all are 100 percent whole grain and made with domestically grown rice.
Boston’s Restaurant & Sports Bar (Boston’s), a casual-plus dining concept that combines a family-friendly restaurant and separate sports bar under one roof, introduces a quirky, new creation: The Pizzaburger.
Greg Denton and his wife, Gabrielle Quiñónez Denton, met in a kitchen and earned their culinary chops cooking in restaurants from Napa Valley to Maui, Hawaii, before opening their first restaurant in Portland, Oregon.
Tippling Hall, a new concept from Mercadito Hospitality, will spotlight beverage innovations by award-winning consultants and Mercadito Hospitality partners, Paul Tanguay and Tad Carducci, also known as the Tippling Bros.
Mallow Artisan Marshmallow founder Brian Freeman founded a business that echoes the philosophy behind the quote “Money can't buy happiness. But it can buy marshmallows, which are kinda the same thing” – Unknown.
The beverage industry wastes millions of dollars every year as bartenders struggle to clean dirty pour bottles and dispense their contents accurately. To wage war on this waste epidemic, TableCraft launched the SaferFood Solutions PourMaster, the first and only NSF certified pour bottle that is easy to clean, dishwasher safe, and designed with PerfectFlex technology for easier and more controlled dispensing of mixers, juices, and even high viscosity liquids.
With the weather heating up, many consumers focus on eating healthy, better-for-you options and gravitate towards light, refreshing salads. Kraft Foodservice offers operators the opportunity to benefit with Kraft YES Pack—a game-changing dressings package that stands for Yield, Ease, and Sustainability.