Once prized only by craft beer aficionados with unusual predilections for bitter flavors, IPAs took the mainstream market by storm this year. Nearly one quarter of craft beers in supermarkets are IPAs, according to Mark Vidano of beverage consulting firm MarkeTeam. And it’s still growing. Research firm GuestMetrics, reviewing point […]
Read moreHigh-concept cocktails that take 10 minutes to make took a backseat to simpler cocktails made well this year. Small flourishes helped attract customers, such as the mole bitters that the Omni Hotels & Resorts added to its Old Fashioned cocktails in Texas or the black walnut bitters they added to […]
Read moreIndependent restaurants across the country upgraded their coffee offerings this year as customers became more accustomed to the higher-end brews of specialists such as Portland, Ore.-base Stumptown Coffee Roasters and Oakland, Calif.-based Blue Bottle Coffee. Exhibitors at Coffee Fest in New York City in March reported a marked increase in […]
Read moreLocal 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 […]
Read moreRestaurant 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 […]
Read morePerhaps 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 […]
Read moreThe classic spread is now the second fastest growing condiment on sandwiches, after Sriracha, according to Datassential. Jam is becoming more commonplace in savory preparations. Einstein Bros. Bagels and Bar Louie both featured fig jam on the Napa Valley Chicken Sandwich (pictured) and Pear, Pig-N-Fig Flatbread, respectively. Meanwhile, pepper jam […]
Read moreBánh 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 […]
Read moreMany 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 […]
Read moreI’d like to thank Rowney Jensen for his guidance, dedication, and thorough follow through with helping me connect with a potential employer. With his help and direction, I was able to land the very first job I interviewed for. I am already through my first week and could not be more excited for my new position and the direction it will take me in my career! Thank you again Rowney!!!! Best regards, Matt Mickle
Rowney helped me land the first job I interviewed for!
I have come across many recruitment firms which have had different approach, different conduct, different ideas and different criteria, depending mainly from their attitude, experience will power and professionalism. Words are not sufficient to express my happiness from day one, November 2017, when contacted by LilliamZanatti, in merit of an opportunity with her client. Lilliam has been outstanding in her performance, committed, focused, kind, constant, professional, experienced and above all, very human. The process has lasted four months, in which time she has been deeply dedicated to my case. Moreover, even when I was tired and stressed due to the length and demands of the process itself, Lilliam went out of her way to support me with her positive energy and amazing attitude at any given hours or day. I don’t think I have the proverbial capacity of expressing my happiness about Lilliam’s performance. I have worked closely with recruiters for many years, via corporate or via personal business. I must confess to you that Lilliam’s performance, has been, by far, the best experienced received in my entire career. I pledge to your firm, undoubtedly and unreservedly, my gladness into describe this astonishing performance of Lilliam Zanatti, which has given me another great opportunity in life.Adriano Carlucci
