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Mary Avant

Levy Restaurants Raises the Bar for Workplace Diversity

With the face of America evolving and the landscape set up for an even more diverse population in the decades to follow, it shouldn’t come as a surprise that restaurants are following suit.From on-the-ground employees and hourly management to franchisees and corporate leadership, an increasing number of brands are placing a priority on developing a diverse roster of team members that better reflects the country as a whole.

How One Chef is Catering to the Cannabis Curious

He may be a little green in the industry, but Chris Yang is already making a name for himself in the Los Angeles dining scene. Or, more specifically, the cannabis-infused dining scene. After studying organic chemistry in college and experimenting with a career in pharmaceuticals, Yang followed his passion for food to become a self-taught cook, primarily by hosting dinner parties at home for a handful of friends.

Introducing Rachel Cope: An Oklahoma City Food Star on the Rise

When Rachel Cope finds a gap in the market, her first instinct is to fill it. And in the up-and-coming Oklahoma City restaurant market, there have been plenty of gaps to fill. After working front-of-house and managerial positions in a number of local restaurants during and after college, Cope set out to create a concept of her own, inspired by the famous Home Slice Pizza in Austin, Texas.

How Philly Brewer Dave Goldman is Building a Craft Empire

When Dave Goldman finds something he’s passionate about, his first instinct is to run with it. Take his career in the foodservice industry. After starting out at a high-end grocery store at the ripe age of 11, Goldman went on to work in pizza shops, major in hotel and restaurant management at the University of Delaware, and become a partner at Italian Bistro, a concept with a smattering of locations across the Philadelphia area—all before graduating from college.

All You Need to Gnocchi

In the U.S., there are a handful of Italian dishes so common (spaghetti, ravioli, lasagna, to name a few) that one would almost think they were actually American. And while gnocchi doesn't make that list quite yet—as of 2015 it is only at the second of four stages in Datassential’s Menu Adoption Cycle—it’s not for lack of trying.

How Eventide Oyster Co. is Spreading the Love of Maine Seafood

Chefs Mike Wiley and Andrew Taylor may have a fine-dining background, but that hasn’t diminished their love for the tiny clam shacks and no-frills lobster joints that dot the coast of New England. After meeting at Hugo’s in Portland, Maine—where they worked together with partner Arlin Smith under Chef Rob Evans—Wiley, Taylor, and Smith purchased the upscale eatery and founded Big Tree Hospitality in 2012, with the dream of opening their own version of a Maine seafood shack right next door.

More Sodas, Fewer Problems

When it comes to the state of beverage sales in the restaurant industry, it’s a case of good news and bad news. On the positive side, non-carbonated beverage and water sales are trending up, growing by 1.

Organic’s Next Frontier

Take a look at any restaurant-trends list and chances are you’ll find “organic” sitting at—or near—the top. And for good reason: the organic food market is projected to reach sales of more than $45 billion in 2015 alone, according to an industry report published by TechSci Research.

A Guide to Seasonal Beverages

Tips to create a beverage menu that goes beyond the traditional spices and flavors to upend competitors.Classic cocktails, soft drinks, iced tea—some beverage options may be hits all year round, no matter what the weather, season, or holiday.

Putting the Fizz Back Into Soft Drinks

The polar bears in Coke’s iconic ads are skating on thinner ice these days.While talk of softening soda sales pops up every couple years, the reality is becoming tough to avoid: sales of regular and diet soda in the restaurant industry fell by 1.

Call It a Comeback

In an attempt to resolve its $18 billion in debt, in mid-July last year Detroit became the largest city ever to file for bankruptcy in the United States. Now, Detroit is on the rebound, attracting residents and businesses in an effort to rev the Motor City’s growth engine.

Family Matters

Building a career and legacy in the restaurant industry for nearly 40 years—27 of those with family-dining concept Golden Corral—Mickey Chance would love nothing more than to keep his company, Chance Hospitality, going for years, decades, and even generations to come.

All in One

For diners in a big city, going out can be an exhausting, all-night ordeal spent trekking across town from one restaurant to another cocktail bar to an entirely separate late-night lounge. But a new Chicago concept, Celeste, houses an entire evening’s worth of activities in one location.

Paradox Plated

In a world where the terms gourmet, five-star, and luxury dining are often expected to equate to decadent and indulgent, spas and resorts around the country are working diligently to dispel the myth that healthy fare cannot be creative, tempting, or delicious.

It's Here: the 40 Under 40

Forty names you may not know, but FSR Rising Stars are making a significant impact on their companies and communities as they introduce innovation, creativity, and dedication to their restaurant operations, food and beverage menus, and dining experiences.