December 2016 | Food Newsfeed
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December 2016

The 2017 Buyer’s Guide—Farm Spread

Gourmet PeanutsThese jumbo Virginia peanuts from Hope & Harmony Farm are bursting with salty flavor and crunch. Grown on a fourth-generation family farm, each batch of peanuts is cooked according to a time-honored family recipe in pure 100 percent peanut oil.

2017 Restaurant Buyer’s Guide

Operators across all dining segments will find something of interest among the many products featured in our 2017 Buyer’s Guide. From fresh harvests courtesy of multigenerational farmers to technologies that drive efficiencies to biographical cookbooks from famed chefs (and even a novelist turned vegetarian), the items included speak to improved operations for full-service restaurants.

Reading into a Rare Wine Collection

For years, Chicago-based Gibsons Restaurant Group has been lauded for its portfolio of concepts, serving everything from high-caliber steaks and seafood to Neapolitan-style pizza. So when Lawrence Kobesky joined the team to head its beverage program about a year ago, he looked for opportunities that would complement an already winning formula.

Winter Preservation Techniques for Chefs

Serving seasonal foods from nearby farms comes with all sorts of benefits, but there’s a drawback for restaurants located in a cold-weather region. To counter the ebb and flow of produce across growing seasons, more and more chefs these days are doing what home cooks and farmers have done for years: turning to sauce-making, freezing, pickling, and canning to preserve the peak of local spring, summer, and early fall harvests.

The Evolution of After-Dinner Cocktails

Amor y Amargo is a tiny space, a cozy New York City bar that only has room for an equally petite-sized crowd. Yet imbibers flock here, undeterred by the lack of seating, because the cocktails—bitter tipples like the Black Rock Chiller (Suze, Branca Menta, resposado tequila) and 8 Amaro Sazerac—are exactly what they want to sip after a filling, three-course dinner elsewhere in the neighborhood.

Chef Roles Expand Into HR

It’s no secret that staffing challenges are one of the biggest problems for chefs and restaurant owners nationwide. According to a report from the National Restaurant Association, one in four restaurant operators say they have difficulty filling job openings.

The New Cost of Food Spoilage

In 2015, the UK Waste & Resources Action Programme (WRAP) released a report which highlighted the monetary benefits of reducing food waste. According to the report, by reducing food waste from 20 to 50 percent, the food industry could save between $120 billion to $300 billion.