Mike Isabella turned heads around the country as a contestant on season six of Bravo! TV’s Top Chef. His boisterous personality, classic Jersey accent, witty jokes, spiky black hair, and candid opinions made him a memorable favorite with viewers.
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.
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.
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.
Maybe it’s America’s resurgent obsession with bacon, or the emergence of legions of foodies, but people are flocking to restaurants again.2015 is shaping up to be an excellent year for the restaurant industry, with TDn2K’s Black Box Intelligence reporting that in January, restaurant chains posted their highest same-store sales and traffic growth rates in more than six years.
Today, more than 80 percent of the U.S. population reads online reviews before making any type of purchase. These reviews have tremendous influence, with Millennials even preferring online reviews to the recommendations of friends and family.
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.
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.
“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.
High-end restaurants that typically ramp up their staffing and operations for weekend suppers and Sunday brunch may need to add a new segment to their strategies: Weekday business diners are the latest hot commodity.
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.
After running restaurants in five-star resorts all over the world, Chef Azmin Ghahreman opened his Laguna Beach, California, restaurant Sapphire with an adjoining retail store to market the spices and flavors he discovered from cultures across the globe.
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.
Italy’s wine culture faces a conundrum. Long associated—in the U.S., at least—with bottles of Prosecco and Asti Spumante (Italy’s top-selling sparkling wines), Italian wineries are working to thrust other, less-familiar sparkling wines into the spotlight.