Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 158

An RLC trend report

Value-oriented consumers, increased protein prices and the social media revolution were a few of the trends laid out during presentations by Technomic and GE Capital at the Restaurant Leadership Conference.

Food

Menu innovation drives restaurant visits

Growth in the restaurant industry will come near-term from grabbing market share from other concepts, said Warren Solochek, vice president of foodservice for The NPD Group.

Politics put on restaurateurs’ menu by Laura Ingraham

Opening one of the restaurant industry’s largest conventions, commentator Laura Ingraham asked attendees of the packed Restaurant Leadership Conference to raise a hand if they were inspired by any of potential contenders for the 2012 Republican presidential nomination. A hush filled the room and not a hand was raised.

Food

Scallops

Shrimp still lead in shellfish menu mentions, but scallops are having a good run. These sweet, tender mollusks are versatile enough to pair with many flavors and ingredients.

Financing

Focus on: Chocolate

With Valentine’s Day smack in the middle, February is a big month for chocolate—especially on dessert lists.

Sides move center

Several culinary trends have converged to push pasta and rice out of the sidelines and into the limelight. For one, there’s the explosion of Asian, Latin...

Puerto Rican: Island flavors

Although Puerto Rican cuisine shares similarities with that of other Latin and Caribbean countries, it boasts some unique characteristics. The island is a...

Food

The next big thing 2011

Our industry pros share what they think will rock menus in 2011.

On the fast track

Three fast-casual concepts tap into the trends.

2011 preview

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

Financing

Catching a break

Seafood is in high demand by Americans—total consumption rose by 45 million pounds in 2009 over 2008, states the National Fisheries Institute.

Pumpkin

While tricksters are carving pumpkins into scary faces for Halloween, chefs are busy chopping, cooking, pureeing and baking them for seasonal treats. Their orange flesh is flavoring both sweet and savory dishes, with a host of different ethnic influences.

  • Page 158