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.

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
The Power List 2016: Ron Shaich 
Transforming the fast-casual restaurant experience — again
Tender Greens co-founders
The Power List 2016: Erik Oberholtzer, Matt Lyman and David Dressler 
Building buzz and driving growth with slow food done fast
Thai food heads for the mainstream 
Sweet chile sauce is breakthrough flavor
Asian Box Lime Basil Shrimp
Top seafood menu trends of 2015 
Shrimp, sustainable species, white fish varieties trended during the year
Citrus and spice dominate menus in 2015 
Big, bold flavors and unfamiliar ingredients tantalized diners’ palates, Datassential finds
Pastaria coconut gelato
The year in desserts: Crunchy, salty, mini and more 
A look back at hot trends, and what to expect in 2016
Menu innovation key consumer draw in 2015 
Taco Bell, Arby’s share success stories of driving sales
aquaculture divers
Wild vs. farmed seafood: A false dichotomy  4
Chefs and sustainability advocates paint a more complex picture
Winter Citrus Salad Fogo de Chao
Chefs add zing to dishes with citrus fruits 
Yuzu and grapefruit grow on menus
Ginger Sabayon Mousse dessert
Pastry chefs make desserts that go crunch 
Textural variety adds appeal to sweets
‘Clean eaters’ wield influence on restaurant industry 
Small but growing group shuns chemicals, preservatives other additives in food
Ever-popular shrimp abounds on menus in October 
The country’s most popular seafood is celebrated this month

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