Randy Schoch, founder of Desert Island Restaurants LLC in Scottsdale, Ariz., has been dealing with slowing sales among his restaurants in Arizona, Colorado and Utah for months now as cash-strapped consumers dine out less frequently...
Just as fading movie stars go under the scalpel to improve their looks, older restaurant operations are following suit, modernizing their decors, service styles, menus and operations to expand their fan base. Facing abysmal economic conditions and...
CHARLOTTE N.C. —Southern food is jumping geographical boundaries as it grows in popularity, and a panel discussion here during the 2008 Culinary R&D conference focused on the region’s cuisine and its influence on food trends nationwide...
Restaurant sales growth is sluggish these days, but research company Technomic expects sales of prepared food in supermarkets to grow by 7 percent this year.As the eating public becomes more price-sensitive and supermarkets improve the food they...
CHARLOTTE N.C. —Chefs from an array of chains learned about the growing popularity of mojitos, the increasing challenge from prepared supermarket food, the importance of choosing the right flour and much more at the seventh annual...
Areport on the state of the casual-dining business published late last summer by Cleveland Research Co. paints a gloomy picture of the already battered segment’s immediate future.Citing such challenging fundamentals as extreme margin pressures...
CHARLOTTE N.C. —Corporate chefs from restaurant companies and industry suppliers teamed up to create dishes during a cooking workshop in the kitchens of Johnson & Wales University here during this year’s Culinary R&D conference. ...
CHARLOTTE N.C. —Breakfast is the fastest-growing major daypart, and experts say there’s still room for growth. During a Culinary R&D conference panel moderated by trend-watcher Nancy Kruse, authorities in breakfast menu...
CHARLOTTE N.C. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts. Kevin Ryan, executive director of the...
The seventh annual Culinary R&D conference was brought to a close with a cooking demonstration by celebrity chef Bob Waggoner, executive chef of Charleston Grill at Charleston Place, in Charleston, S.C.Waggoner spent much of his culinary career in...
