How To Bring Back Burger Customers

admin | July 21st, 2017 - 3:10 pm

As restaurant goers demand higher quality burgers, costs have increased, which has led to an ease in consumption, according to Technomic Inc.’s 2017 Burger Consumer Trend Report. While fifty-six per cent of consumers said they eat burgers at least once a week, that number has dropped from roughly 75% of consumers in 2013. Additionally, consumers […]

America’s lust for bacon isn’t letting up, pushing pork belly prices up 80%

admin | July 18th, 2017 - 1:48 pm

Appetite for beef and bacon typically swells ahead of the summer grilling boost; beef has fallen from its mid-June peak but not bacon. Consumers are eating a lot of bacon, including on top of burgers, driving frozen reserves to a six-decade low, according to USDA data. A national craving for bacon is pushing U.S. pork-belly […]

Summer’s Stone Fruits Star in Drinks & Desserts.

admin | June 19th, 2017 - 8:11 pm

Apricots are in season. We have recipes   What’s in season: Apricots and other stone fruit are a common sight at market stands this time of year, but the flavorful fruit are really starting to come into season. Apricots, including sweet, plump Helena apricots, large Robadas, cult-favorite Blenheims and fragrant Poppy apricots, as well as […]

5 Food Trends To Put On Your Menu

admin | June 16th, 2017 - 6:45 pm

Do you know what consumers want to eat? If you guessed plant-based protein, alternative milks and nut butters, sustainable foods or sprouted grains, you’re on the money. A webinar, called “The New Healthy Healthy,” showcased popular menu trends. Here’s what doesn’t attract as much interest anymore: Low calorie Low fat Low carb Cholesterol free foods […]

N.R.A. Show exclusive: Looking at food differently to reduce waste

admin | May 25th, 2017 - 3:25 pm

Sustainability is a growing priority for the food and beverage industry and a hot topic at the National Restaurant Association Restaurant, Hotel-Motel Show, held May 20-23 in Chicago. Each year in the United States, consumers, businesses and farms spend $218 billion on food that goes uneaten. Of the 63 million tons of food wasted each […]

To Make Money, Restaurants Need To Think Beyond The Plate.

admin | May 12th, 2017 - 4:09 pm

Want to turn your dream of owning a restaurant into reality? Here are 20 proven methods for making dough CAN RESTAURANTS BE BOTH CREATIVE AND PROFITABLE? That is the question industry insiders are asking as rising real estate, labor and food costs have coincided with a spate of big name closings. Despite the romantic notions […]

When is a Craft Beverage no Longer Considered “Craft?”

admin | May 9th, 2017 - 2:21 pm

By definition, craft beverages are small-batch drinks and owned independently — but in some cases, the firms that make them eventually flourish and become so successful that they’re considered bigger brands. In fact, some are calling for bigger craft beer brands like Samuel Adams to stop calling themselves “craft”. However, just as these requests are growing, more […]

The New Fast Food? Convenience Stores Add Hot, Cheap Options

admin | May 3rd, 2017 - 6:30 pm

  Saying “convenience store food” may make people think of spinning hot dogs by the counter, but places like 7-Eleven are expanding their hot food offerings in hopes of stealing customers away from fast-food chains. The push by convenience stores into hot, fast, affordable foods is just one of the pressures facing chains. The traditional […]

Poultry Farms Get New Rules in Maryland County

admin | May 2nd, 2017 - 2:49 pm

  The board of commissioners for Worcester County, Md., voted unanimously to pass new regulations on poultry operations. The new legislation zones poultry farms separately from other agricultural land uses, according to a report the Delmarva Now news website. Under the new rules, a parcel of land is limited to a maximum of eight poultry […]

To Make Money, Restaurants Need To Think Beyond The Plate.

admin | May 1st, 2017 - 3:22 pm

Want to turn your dream of owning a restaurant into reality? Here are 20 proven methods for making dough CAN RESTAURANTS BE BOTH CREATIVE AND PROFITABLE? That is the question industry insiders are asking as rising real estate, labor and food costs have coincided with a spate of big name closings. Despite the romantic notions […]

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