Blog

March 7, 2018

Corned Beef & Cabbage Won’t Make Your Menu Irish

A Gentleman was at a restaurant in Connecticut when the owner approached him. “She said, […]
March 6, 2018

Chefs swap carbs for veggies as diners eat lighter

  Cauliflower and zucchini — two often-overlooked vegetables — have become darlings of the dinner […]
February 27, 2018

How Quick Serve Restaurants Will Tap Technology in 2018

  There’s a common misperception that millennials are the primary generation using restaurant-related technology options. […]
February 22, 2018

Trending Tables: Restaurants go back to basics

  Familiar menu items strike chords with the public There’s no denying an overarching trend […]
February 19, 2018

The Problem With Cashless Restaurants

Here’s why restaurateurs are ditching cash in favor of credit Daily Provisions is one of […]
January 30, 2018

Fast-food chains are slashing dozens of items from menus — and it reveals a massive shift in the industry

Restaurants including are cutting dozens of items from their menus. • “We have a lot […]
January 25, 2018

Lyons Sweet Indulgence Sauces

Good for the Soul… Lyons partnered with ProStart, a program that provides students with hands-on […]
January 17, 2018

RESTAURANT WEEKS IN THE BALTIMORE/WASHINGTON AREA:

January 12-21, 2018 – Baltimore Restaurant Week January 19-28, 2018 – Harford County Restaurant Week […]
January 15, 2018

Top 10 Flavors to Watch in 2018

  A decade ago, Datassential predicted the “black foods” trend, noting that foods like black […]