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.

Chefs find uses for off cuts of wild salmon 
Collar, tail and fins make tasty dishes
Strawberry dessert
Summer meets bright, succulent fruit 
Many pastry chefs are honoring the fleeting fruits of summer in innovative desserts
The Commoner brisket sandwich
Fruit, alcohol add distinctive flavors to barbecue 
Chefs tweak traditional preparations with nostalgic nuances
McDonald's value meal
Report: Quick-service burger chains compete with combo meals 
McDonald’s, Burger King, Wendy’s and others try to one-up each other with value bundles, NPD Group data shows
Cream ice cream sandwiches
Sweet snacks appeal to consumers on the go 
Pastry chefs draw inspiration from childhood favorites for portable treats
Chefs add nuance to bowls with seafood 
Restaurants promote fish in bowls as healthful, fresh ingredient
Delivery traffic outside pizza segment booms  1
Sandwich segment leads ordering-in growth
Chef Norman Van Aken
MenuMasters 2016 Hall of Fame Inductee: Chef Norman Van Aken 
Pioneer of ‘Floribbean’ cuisine continues to chart new ground
How two urban restaurateurs approach delivery 
M Burger, MP Taverna, Kefi executives talk about their delivery journeys
green tea waffle
Restaurants infuse tea into wide range of menu items 
The popularity of tea in dishes is strengthening among consumers
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

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