New Restaurant Brands | Food Newsfeed

New Concepts

Americans Want Sweet, Canadians Want Salty

Cross-border differences and similarities between Canadians and Americans have been revealed via two studies by leading market research company, The NPD Group. According to A Look into the Future of Eating-Canadian Marketplace and A Look into the Future of Eating-United States Marketplace, Americans are projected to increase their consumption of sweet snacks and desserts three times more than Canadians within the next ten years.

The Food Channel Answers, "What's for Dessert?"

The Food Channel presents its "Top Ten Dessert Trends for 2011" sponsored by MARS Foodservices. By partnering with CultureWaves, the International Food Futurists, and Mintel International,The Food Channel has been able to identify the most significant food trends in dessert for 2011, from the evolution of the ever popular cupcake to the new raw food movement.

Golden Corral Franchise Looking to Become Energy Efficient

Efficient Energy America (E2America) announced that Platinum Corral, a multi-state franchise operator of Golden Corral Buffet-Grill restaurants, has signed an agreement to install E2America’s intelligent HVAC control system in all 30 of its stores.

Bistro Lamazou Brings Cheese and More to Murray Hill

Bistro Lamazou opened in New York’s Murray Hill neighborhood last month, on April 21.Bistro Lamazou will serve a range of Southern European and North African cuisines with a focus on charcuterie, cheeses and wines.

Nick Kokonas’ Next Big Thing

It is customary to buy tickets in advance for the opera, theater and sporting events. Now one Chicago restaurant is following suit by requiring its customers to prepay.Next restaurant opened earlier this month with a totally new concept.

Subtlety: When Less Is More

I have had the pleasure of participating in the Ask the Experts booth at the National Restaurant Association Restaurant, Hotel-Motel Show for three years now. Ask the Design Experts is a free 30-minute private consultation with leading front- and back-of-house designers and management consultants in cooperation with Foodservice Consultants Society International (FCSI).

All the World's a Stage at First & Hope

Timing is of the essence at First & Hope Supper Club in Los Angeles.This year-old restaurant, which opened April 15, 2010, caters largely to a crowd of theatergoers, so often needs to provide a fine-dining experience in just 45 minutes.

Portland City Grill Unveils Private Chef's Table

Private dining in Portland, Oregon, will reach new heights next month when Portland City Grill unveils its private Chef’s Table, 30 floors above the city streets.The room, which will accommodate up to 14 guests, is destined to be Portland’s premier location for events ranging from sealing business deals to celebrating anniversaries.

Great Balls on Tires: The Next LA Pop-Up Event

On Thursday, April 28 from 6 p.m. to 10 p.m., Los Angeles-based bakery-bistro BreadBar Century City and chief gastronomy officer chef Noriyuki Sugi will host LA food truck, Great Balls on Tires, for the next installation of their monthly “Hatchi Truck Stop” series.

Boy Wonder: Spike Mendelsohn

Spike Mendelsohn is a reality TV star. For those who watch Top Chef, he needs little introduction. After eight seasons, the Bravo hit series just wrapped an all-star version of its famous competition show where cheftestants are pitted against each other to earn industry respect, cash prizes, and, perhaps most importantly, national exposure.

Step One for Lease Two

Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease? There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything.

New-Age Franchising

The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise.

The Dirty Work

Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.

How to Out Smart the Credit Market

When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco’s Pizza, stepped in with an unusual idea. As a result of the frozen credit market, Switzer developed Marco’s Assurance, which offers a $50,000 guarantee on franchisees’ loans.