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All posts by Jennifer Welsh
Pop-up restaurants are thriving, literally popping up everywhere and catering to consumers who clamor for out-of-the-box, exciting, novel, and ‘different’ dining experiences. While they are currently trending in the food industry, this informal dining concept actually harkens back to the underground speakeasy clubs of the prohibition-era, followed by the popular high-end ‘supper club’ dining destinations, where the social aspect of the gathering was just as important as the food itself.
Attention All Restaurateurs: If you are interested in the latest food-and-beverage news and want to stay up-to-date with what’s new in the industry, you have come to the right place. Except that what’s making headlines these days is not only what’s on the menu – rather, what’s causing quite a stir and generating a cauldron of excitement is groundbreaking restaurant technology in the form of artificial intelligence and voice ordering.
Pumpkin season has arrived – and that’s great news if you work in foodservice. According to the experts, there is an allure to short windows of consumer enjoyment, with seasonal dishes experiencing a 26% increase in orders. In the words of trendologist Kara Nielsen: “Seasonality is one food trend you can put your money behind.”
If you work in foodservice and are looking for ways to rise above the competition, invest in personalized guest experiences. One of the latest buzz words in the biz, savvy restaurant owners, catering service operators, bakery and bar owners are pulling out all the stops to customize their menus for consumers and make them feel like they matter.
Restaurant staff turnover rates, currently at a staggering 73%, are wreaking havoc in the U. S. foodservice industry and major headaches for restaurant owners in all sectors of the biz. Not only is finding qualified managerial, dining room, and kitchen staff an ongoing challenge, but with the dizzyingly high employee drop-out rate, businesses are losing precious time and money in training and re-hiring.
Celery juice is in the spotlight, in the limelight, and stealing the show from myriads of other natural products on the market. While creating a sea of controversy regarding its proposed healing properties and assets, there is no doubt about it: Celery juice hype has captivated the beverage industry, and more importantly for foodservice providers, it has caught the attention of consumers.
If you work in the U.S. pizza industry, are thinking of globally expanding your pizza operation, or are opening a pizzeria for the first time, you will be happy to learn that the forecast is shining brightly for the future success of the pizza business.
This comprehensive Guide to Ghee is designed to give foodservice professionals the full 411 on ghee – the cooking fat which has been gaining traction in the food industry as a flavorful and more stable alternative to butter. While some are calling it ‘the new butter,’ ghee actually boasts a long history in both the culinary and medicinal worlds.
Welcome to the World of Pinole, aka pinol or pinolillo, the ancient grain from the Aztec era that is experiencing a resurgence in the food industry today. Made from a blend of purple corn maize (the predecessor to modern corn) and raw cacao, the ingredients are slow roasted together and then ground to form a powder (in yesteryear, they were hand-ground by stone).