Fern Glazer

Fern
Glazer
Articles
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
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 
Flavor options broaden appeal of the popular bar food
Chocolate at the heart of desserts designed for sharing
Shareable desserts have experienced overall double-digit growth in the past three years
Restaurants adapt to middle-class consumers' cutbacks 
Beef ‘O’ Brady’s, Culver’s emphasize value, relevance as consumers cut spending
Restaurants aim to differentiate with spicy burgers 
Chefs bring the heat with burgers that have a peppery kick
Restaurant desserts celebrate autumn's bounty
Some menus bring back popular items featuring pumpkin, apples and caramel
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