Fern Glazer

Fern
Glazer
Consumer trends contributor,
Nation's Restaurant News

Fern Glazer has been covering consumer trends, food trends and more for Nation’s Restaurant News since 2003. You can reach Fern at: fern@littlewarriormedia.com.

Articles
River Roast Chicago flying fish
Chefs heighten drama with whole-fish preparations 
Polarizing menu item finds fans, chefs say
Paris-Brest pastry
Diners are devouring nutty desserts  1
Sweet treats that star nuts are becoming menu bestsellers, chefs say
foodease lettuce entertain you
Prepared foods lure quick-service customers to grocers  2
Visits to grocery stores for in-store dining or take-out have risen 30% since 2008, The NPD Group finds
tako modern Mexican restaurant
Freshness, fusion, authenticity define modern Mexican cuisine 
Chefs put their own spin on the country’s culinary traditions
American Tea Room Ceylon panna cotta
Chefs incorporate coffee, tea to give desserts a kick 
Pastry chefs are increasingly using coffee and tea in desserts themselves
Pastry chef shares passion for ‘Latin-local’ cuisine 
Marianna Reynolds of La Sirena Clandestina in Chicago discusses her take on Latin desserts
Nekter Juice Bar’s lemonades
Chefs balance healthfulness and flavor of pungent ingredients 
Turmeric, ginger and cayenne are having a moment on menus
Spring desserts show off seasonal berries, rhubarb 
Vernal produce graces puddings and cakes
NPD: Weekday quick-service restaurant traffic climbs 
Operators share how they are taking advantage of traffic growth
Red Robin logo
Red Robin rebranding highlights ‘brews’ 
Chief concept officer Denny Marie Post discusses the chain’s renewed focus on beverages
Sally Smith, President and CEO, Buffalo Wild Wings Inc.
The Power List 2016: Sally Smith 
Positioning the sports bar chain for continued growth
The Power List 2016: Steve Case 
Bringing a tech industry mentality to the restaurant industry
The Power List 2016: Dan Barber 
Blazing a trail toward good food that’s also good for the environment
The Power List 2016: Sean Brock 
Reviving Southern cooking by applying 21st-century ideals to regional traditions
Culinary Institute of America Tim Ryan
The Power List 2016: Tim Ryan 
Crafting the future of American cuisine

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