Local craft beer is a well-established trend now, but local distilled spirits have been coming on strong in the past couple of years. The Atlantic magazine reports that the number of small distilleries has jumped from 70 in 2003 to more than 600 today, and the American Craft Spirits Association […]
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Restaurant chains have been experimenting with “hand-crafted” sodas that often have more sophisticated flavors and are slightly less sweet than traditional soft drinks. Starbucks this summer debuted a line of Fizzio sodas carbonated to order, available in three flavors: Spiced Root Beer, Golden Ginger Ale and Lemon Ale. Sonic Drive-In […]
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Perhaps bolstered by the popularity of the protein-rich Paleo diet, consumers this year clamored for more meat. Pita Pit scored a home run with its “double meat Wednesdays” promotion. In fact, customers reportedly kept ordering double meat on hump day even after the promotion stopped. Firehouse Subs rolled out a […]
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Bánh mì The Vietnamese sandwich, traditionally with roast pork, pâté, marinated and fresh vegetables, and herbs on a baguette crossed further over to mainstream this year as Yum Brands Inc. opened the first location of fast-casual concept Banh Shop, specializing in the sandwich (pictured), in Dallas this fall. Which Wich […]
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Many restaurants found great success this year with mash-ups, taking two crowd-pleasers and merging them into one menu item. Last year’s croissant-doughnut hybrid, the Cronut, at Dominique Ansel Bakery in New York City, was imitated this year by the Croisbun at Au Bon Pain, the Croissant Donut first at Jack […]
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Spicy hamburgers It was a year of chiles in general, but especially on hamburgers, for which Sriracha, poblano and habanero were among the fastest growing menu descriptors, according to menu research firm Datassential. Red Robin Gourmet Burgers topped its Big Sky Burger with Sriracha sauce, The Tilted Kilt used grilled […]
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ChocoChicken Umami Burger founder Adam Fleischman, whose Los Angeles-based AdVantage Restaurant Partners is developing a number of new concepts, opened ChocoChicken in downtown Los Angeles in June, featuring chocolate-infused fried chicken. The casual-dining restaurant was developed with movie producer Sean Robins and chef Keith Previte, who form ChocoChicken Group along […]
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From the first time I spoke with Ms.Heather Hass, I can tell almost immediate the wealth of knowledge she has in the field. It didn’t take long for me to realize I was in good hands. From the phone interview advice to the on-the-job evaluation tips, Ms. Hass really focused […]
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Don’s Approach: Success in the hospitality business requires talented managers with technical expertise and excellent people skills. My approach starts with understanding your unique business profile, so that I can identify talent with the proven ability to build your business. For client candidates, I begin by identifying their technical and […]
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