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Fern Glazer

Fern Glazer is a writer, editor and content expert, and a founder and partner of Little Warrior Agency. A long-time contributor to Nation’s Restaurant News and Restaurant Hospitality, Fern specializes in covering consumer dining behavior and food trends.

Latest from Fern Glazer

Rotisserie chicken catches fire

Rotisserie chicken catches fire Rotisserie chicken catches fire

Oct 6, 2018

4 Min Read

A seat at the table: How restaurants can get a piece of at-home meals A seat at the table: How restaurants can get a piece of at-home meals

Sep 27, 2018

5 Min Read

All from Fern Glazer

The world in a clamshell: mollusks go global

The world in a clamshell: Mollusks go global

The world in a clamshell: Mollusks go global

Hibiscus blossoms on menus

Hibiscus blossoms on menus

Hibiscus blossoms on menus

Consumer Trends Korean flavor

Consumers embrace bold flavors of Korean cuisine

Consumers embrace bold flavors of Korean cuisine

Lobster pot pie

Chefs get creative with summertime lobster dishes

Chefs get creative with summertime lobster dishes

Delivery represents 3% of all restaurant orders

Delivery & Takeout Solutions

Delivery represents 3% of all restaurant orders

Delivery represents 3% of all restaurant orders

Attractive lotus root grows in popularity

Attractive lotus root grows in popularity

Attractive lotus root grows in popularity

Chefs keep it simple with crudo

Chefs keep it simple with crudo

Chefs keep it simple with crudo

HashTAG LocoMoco

Hawaiian food gains traction on the mainland

Hawaiian food gains traction on the mainland

Kerry Heffernan talks sustainable seafood

Kerry Heffernan talks sustainable seafood

Kerry Heffernan talks sustainable seafood

Figs star as jewels in sweet and savory dishes

Figs star as jewels in sweet and savory dishes

Figs star as jewels in sweet and savory dishes

Restaurant operators double down on seafood sustainability

Restaurant operators double down on seafood sustainability

Restaurant operators double down on seafood sustainability

MR BING bacon and cheese bing Photographed by Paul Wagtouicz 06

Breakfast menus wake up to global influences

Breakfast menus wake up to global influences

Quick service puts focus back on value

Quick service puts focus back on value

NewMacDamia

Chefs try to hook diners on seafood with limited-time offers

Chefs try to hook diners on seafood with limited-time offers

Vegan chef aims to make plant-based food for everyone

Vegan chef aims to make plant-based food for everyone

Chefs bring back the beef with newer cuts of meat

Chefs bring back the beef with newer cuts of meat

Chefs bring back the beef with newer cuts of meat

Restaurants work (and play) to attract customers with kids

Marketing & Branding

Restaurants work (and play) to attract customers with kids

Restaurants work (and play) to attract customers with kids

Alta Strada

Chefs experiment with calamari outside the fryer basket

Chefs experiment with calamari outside the fryer basket

8 chefs share why they use Instagram

8 chefs share why they use Instagram

Beatrix

Chefs swap carbs for veggies as diners eat lighter

Chefs swap carbs for veggies as diners eat lighter

close restaurant

Restaurant units drop 2%, but some operators still find growth

Restaurant units drop 2%, but some operators still find growth

Chefs serve fish straight from the can

Chefs serve fish straight from the can

Chefs serve fish straight from the can

Barbecue chef incorporates charity into upcoming restaurant

Barbecue chef incorporates charity into upcoming restaurant

ArtisanalVinegarsPromo

Chefs are sweet on housemade vinegars

Chefs are sweet on housemade vinegars

thinkstock

What restaurant consumers want from digital tech

What restaurant consumers want from digital tech

Hattie Hill Women's Foodservice Forum 2018 Power List

The Power List 2018: Hattie Hill

The Power List 2018: Hattie Hill

Kimbal Musk

The Power List 2018: Kimbal Musk

The Power List 2018: Kimbal Musk

Chef Mario Hernandez uses a technique called nixtamalization to make an avocado “steak

Avocado goes beyond toast and guacamole

Avocado goes beyond toast and guacamole

Convenience and value will prevail in 2018

Marketing & Branding

Convenience and value will prevail in 2018

Convenience and value will prevail in 2018

Restaurants indulge in Dungeness crab for the holidays

Restaurants indulge in Dungeness crab for the holidays

Restaurants indulge in Dungeness crab for the holidays

3 menu trends that will still be popular in 2018

3 menu trends that will still be popular in 2018

3 menu trends that will still be popular in 2018

ruby chocolate with cocoa

Pastry chefs reveal 4 dessert trends for 2018

Pastry chefs reveal 4 dessert trends for 2018

Operators try creative strategies to manage higher wing costs

Operators try creative strategies to manage higher wing costs

Operators try creative strategies to manage higher wing costs

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