Restaurant

Restaurant Sales to Reach $632 Billion in 2012

The restaurant industry is projected to increase 3.5% over 2011 numbers, with total foodservice sales expected to reach a record high of $632 billion in 2012, according to the National Restaurant Association’s 2012 Restaurant Industry Forecast. ...More
February 6, 2012
Posted in News, Bakery / Cereal
All Eyes on Charcuterie

As Chicago superstar chef Paul Kahan opens a butcher shop to complement his restaurant pursuits, now's the time to keep an eye on the mainstreaming of charcuterie, which could be a fantastic way to capture an emerging market hungering for something new. ...More
February 2, 2012
Posted in Blog
Asian Sauces: Adapting Authenticity

By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...More
January 24, 2012
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
New Flavor Twists on Mayonnaise Spice Up Menus

A long-time staple in American refrigerators, mayonnaise is weaving its way onto the culinary scene with new flavor twists and variations to spice up the condiment’s standing among other tasty staples such as ketchup and mustard. ...More
January 18, 2012
Posted in News, Flavor
2012 Restaurant Trends to Drive Traffic

Improving the healthfulness of kids’ meals and restaurant fare, along with the influence of the growing Asian, Hispanic, boomer and millennial population groups, are factors shaping the restaurant industry in 2012 and beyond, according to The NPD Group. Overall, consumer ...More
January 17, 2012
Posted in News, Bakery / Cereal
Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
NYC Launches Portion Control Ad Campaign

In another effort to reduce obesity, New York City’s Health Department on Jan. 9 launched its new “Cut Your Risk" campaign using city subway posters to encourage New Yorkers to be more aware of portion sizes when choosing what to eat or drink. The new campaign, along with ...More
January 11, 2012
Posted in News, Bakery / Cereal
Trends That Are No Longer Cool!

There are tons of articles out there about all the latest food trends from retail to restaurant to foodservice, but I think it is equally important to point out the passé trends. ...More
January 5, 2012
Posted in Blog
Japanese Processed Food Sector Hits $225 Billion

Japanese demand for processed food products will continue to grow for the foreseeable future, despite the recession and weakened economy, according to a recent USDA Foreign Agriculture Service (FAS) GAIN report. The report estimates Japanese food processing industry was ...More
January 4, 2012
Posted in News, Bakery / Cereal, Nutraceuticals, Sauces / Gravies / Soup
Wendy’s Opens 1st Joint Venture in Japan

The Wendy’s Company opened its first joint venture Wendy’s® restaurant in Japan on Dec. 26. Located in Tokyo’s upscale Omotesando area, the restaurant’s menu features signature Wendy’s products and innovative new menu options created exclusively for the Japanese market, ...More
December 28, 2011
Posted in News