March 2015 | Food Newsfeed
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March 2015


RIPPLE, chef marjorie meek-bradley

In the Raw

Look for a surge in the popularity of sustainable seafood. Non-traditional fish and sustainability were subjects that topped the National Restaurant Association’s highly anticipated “What’s Hot” survey and its 2015 trend forecast.

Airport Dining Lifts Off

Eating at a U.S. airport used to mean one of two choices: fast food or full-service chain. However, the same trends impacting the broader restaurant marketplace have made their way past airport security into food courts and terminals across the country.


Christopher Barr

Fox Leads the Hunt

Sam Fox is a happy guy.Laughing frequently as he discusses Fox Restaurant Concepts—the restaurant empire he built in Arizona and is rapidly expanding from coast to coast—Fox speaks with passion and enthusiasm about the dining concepts he’s created and the company he says has annual sales “in the range of $200 million a year.

Delivery Services Go Gourmet

Gourmet restaurants are going a step further to cater to customers—by giving them the option to dine at home.On the heels of GrubHub and Seamless, new delivery services are focusing on the high-end market, targeting their efforts on transporting gourmet food to the homebody.



What Is EMV?

October 2015 will likely mark the beginning of the end for “swipe and sign” credit and debit card transactions in the United States. Businesses that have not upgraded their systems to accept card payments according to Europay, MasterCard, and Visa (EMV) standards at this point will find themselves liable for losses caused by fraudulent payments.


©David Krugman

The Tip of the Iceberg

“I can remember when kale in a salad was outlandish,” says Dave Becker, chef and owner of Juniper in Wellesley, Massachusetts. Certainly, salads have adapted and changed with customers’ changing palates.


Margaritas Mexican Restaurant

Mexican Nor’easter

When most people think about opening a Mexican restaurant, the Northeastern region of the United States doesn’t normally come to mind.The folks at Tio Juan’s Margaritas might consider that a bit shortsighted.


Dina Avila Photography

Four Must-Have Apps

Savvy restaurant owners understand apps can speed up operations, help manage back-of-the-house tasks, and even suggest wine pairings to customers. Among the thousands of apps available in the market, these four apps are worth reviewing.

History, Reinvented

Even before opening his first restaurant—the well-received Alden & Harlow, located in the historic Harvard Square—Chef Michael Scelfo had an enviable track record in kitchens from coast to coast.