Fern Glazer

Fern
Glazer
Articles
Chefs play with lobster's versatility
Peak lobster season begins as early as April
To attract Millennials, put their kids first
The “me generation” considers their children’s needs when picking a restaurant, NPD says
Korean flavors, ingredients are a bicoastal menu trend
Creative chefs incorporate Korean flavors gochujang and kimchi into menu options
Caramel: The go-to dessert flavor
The cooked sugar is the No. 3 dessert flavor on restaurant menus
Restaurants create fresh fish options for Lent
Chefs seek to ease the challenge of eating out during the 40-day period
Chefs turn up the heat with lesser-known chiles
Ají dulce, ají amarillo, pasilla and other varieties appear across menus
Chefs warm diners with custards, puddings
Crème brûlée, bread pudding show up on more menus this winter
NPD: Restaurants should target specific consumer needs
Convenience, value, menu variety top of mind for diners in the new year
5 must-know consumer trends of the year 1
Trends restaurants should be watching into the new year
Googling restaurant guests: Caring or creepy?
Some restaurants do research on diners to offer better experience
Restaurants pig out with pork sandwiches
Operators across all segments put pork cooked in a variety of ways between two pieces of bread
Consumer technology is an opportunity for restaurants
Report says digital life shifts consumer role to that of participant
Shareable desserts, mashups trend on 2014 dessert menus
A look back at trends that dominated menus this year
Restaurants can still find growth opportunities at lunch
Boloco and Fazoli’s share successful strategies for attracting business during the daypart
Survey: Takeout chicken wings more popular than pizza, burgers  1
Flavor options broaden appeal of the popular bar food
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