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Industry News

Going independent not an easy decision for branded hotels

Going independent can be awfully appealing for a hotelier. No brand standards! (Hotel Management)

Industry News

The Japanese Origins of Modern Fine Dining

At Manresa, in Los Gatos, California, a perfectly poached halibut arrives topped with an auburn, whisper-thin crisp of eggplant. At Eleven Madison Park in New York, a clambake is re-imagined as a pair of perfectly shucked clams adorned with tiny herbs and finely shaved vegetables, all served alongside earthenware teapots of veloute. (Eater)

Industry News

A plant-based approach to sustainable seafood

As consumers increasingly seek out plant-based foods in an effort to improve their health and support sustainable practices, restaurants and food brands are innovating to transform plant ingredients into main dish material. Sixty-five percent of consumers are interested in sustainable options that include alternative proteins when dining out, according to the Hartman Group. (SmartBrief)

Industry News

Restaurateurs expand with retail markets

With everyone from grocery stores to meal kits trying to steal the thunder — and customers — of restaurants, a growing number of operators are opening restaurant-retail-hybrids that offer customers the ability to bring the restaurant experience home. “There is a lot of competition out there,” said Bonnie Morales, chef and co-owner of Kachka, an upscale restaurant in Portland, Ore., that serves the cuisine of the former Soviet Union. (Restaurant Hospitality)

Industry News

Hotel Buffets, a Culprit of Food Waste, Get Downsized

Lawrence Eells, the executive chef at the Hyatt Regency Orlando, in Florida, would like his kitchen, or at least its operations, to be as lean as his roast beef. So in April, he welcomed a team of researchers looking at ways to reduce food waste, especially around the abundant all-you-can-eat buffets. (New York Times)

Industry News

Report: Fast Casual Sales are Still Struggling

Even the most optimistic of restaurateurs didn’t expect the second quarter of 2017 to look all that different from the first. Restaurants are in a period of transition. (QSR)

Industry News

Powerful Irma could have a big impact on restaurants

Hurricane Irma, one of the most powerful hurricanes in recorded history, is barreling toward Florida and the U.S. East Coast with maximum sustained winds of 175 miles per hour. It would be the second major hurricane to hit the U.S. mainland this season, following the devastating blow Hurricane Harvey dealt to South Texas late last month. (Nation’s Restaurant News)

Industry News

August sales, traffic derailed by weather

Same-store sales disappointed again in August, declining 2 percent, with traffic dropping 3.9 percent. Still, both measures were 0.7 percentage points higher than results in July. (Nation’s Restaurant News)

Industry News

Drum roll, please! Dick’s Drive-In announces new site

After nearly six months of scouting and being courted by many municipalities, Dick’s Drive-In announced Thursday that its much coveted restaurant will be in Kent. The seventh Dick’s — the second outside Seattle — will be 5 miles south of Sea-Tac Airport in west Kent, on Pacific Highway South, near Highline College and a half-mile south of the intersection with Highway 516 (Kent-Des Moines Road). (Seattle Times)

Industry News

The Limitless Possibilities of Fried Chicken

In 1980, Americans consumed an estimated 48 pounds of chicken per person each year. This year, the National Chicken Council projects that figure will reach an astonishing 92 pounds. (QSR)

Industry News

What Chefs Want You to Know About Your Fish

Restaurants are taking on sustainable seafood. Here’s the state of play in the kitchen and the ocean. (Bloomberg)

Industry News

SEPTEMBER IS NATIONAL FOOD SAFETY MONTH!

ServSafe is excited to be celebrating the 23rd year of National Food Safety Month (NFSM)! This year’s theme focuses on The Culture of Food Safety. (ServSafe)

Industry News

Guest Experiences Are the New Luxury for Three Hotels

NATIONAL REPORT—A slate of hotel openings in New York, Seattle and Israel are aimed at surprising and delighting guests at every turn. In Manhattan, Made Hotel comes to life as the inaugural hotel project from developer Sam Gelin. Spread across 18 stories with 108 guestrooms, it’s located at the intersection of 29th and Broadway in the NoMad neighborhood. (Hotel Business)

Industry News

Two other problems affecting restaurant sales

Restaurant sales have been weak for nearly two years now. Several issues are affecting them: Netfix, the election, Amazon, low grocery prices and an oversupplied industry. But some other elements are affecting industry traffic, at least this year: International travel and movie watching. (Nation’s Restaurant News)

Industry News

Loyalty, relationships drive consumers in the experience economy

The consumer landscape has evolved to be about much more than just consuming meals and buying groceries. The food and beverage landscape now exists within the experience economy. Today’s consumers care much more than their older counterparts about the experiences that come with consumption, which means restaurants and retailers must tap into that desire for experiences and bring the experience economy into their establishments. (SmartBrief)