• Panera Bread’s Ceo Attempts To Innovate The Way We Order Sandwiches

    A restaurant chain might not be the first place that comes to mind as a hub of innovative thinking–a consequence perhaps of the corporate motherships that standardize everything from the order-taker’s scripted lines to the clamshell boxes presented on abundant plastic trays. Even though his own company’s menu includes simple staples like soups, sandwiches, and […]

  • A Modern Take On An Old French Classic

    The French are known for their elegance, timeless style and sinful decadence. Not surprisingly, all three traits all characterize French cuisine — especially in their array of desserts. When we consume them, we often do so not only for their individual taste, but so we may feel as if we’re consuming a fraction of French […]

  • Tico Pastry Chef to Compete in Global Challenge

    When Edwin Solís heads to Norway for the Global Pastry Chef Challenge, he will not just compete for Costa Rica or for all of Central America. When the master pastry chef qualified for the July 2014 challenge, it meant he’d represent all of the Americas. Raised in a family bakery, Solís has honed his skills […]

  • Luxury Mayfair Restaurant to Sell Ultimate Food Gift

    High-end London eatery Novikov, owned by Russian restaurateur Arkady Novikov, has begun retailing its own ultra-exclusive caviar. The Mayfair restaurant has responded to soaring demand from its well-heeled clientele by making the sought-after delicacy available to purchase over the counter, in addition to appearing on the in-house menus. Two versions of caviar will be for […]

  • Huge Accolade for Design House as It’s Awarded 3 AA Rosettes

    The Design House Restaurant at Dean Clough, Halifax, has been awarded 3 AA Rosettes. The only other West Yorkshire restaurant currently operating at that standard is the renowned Box Tree at Ilkley. Eighteen restaurants have been elevated to 3AA Rosettes with more than half of those in London. Chef/proprietor Lee Marshall, head chefs Ven Varley […]

  • Trends

  • 15 Ways to Cook Healthy-ish In 2016

    15 Ways to Cook Healthy-ish In 2016

    Chefs like to complicate things: recipes, techniques, their lives. Jeremy Fox isn’t one of those chefs. At least not anymore. Although he was once known for his conceptual dishes at Napa’s groundbreaking vegetarian restaurant Ubuntu, his menu at Rustic Canyon

    Dec 07, 2016 | 0 comments | View Post

  • WATG Hospitality Trends Forecast 2017

    WATG Hospitality Trends Forecast 2017

    WATG have been breaking ground in hotel design for over 70 years, designing some of the most innovative and award-winning destinations around the globe. With a finger firmly on the pulse, WATG Trend Forecaster Muriel Muirden has rounded up the

    Nov 28, 2016 | 0 comments | View Post

  • Wine and Food

  • Dunkin’ Donuts, NHL team up for corporate alliance

    Dunkin’ Donuts, NHL team up for corporate alliance

    Dunkin’ Donuts, Canton, Mass., and the National Hockey League (NHL) announced a multi-year agreement, making Dunkin’ Donuts the official U.S. coffee, doughnut and breakfast sandwich of the NHL. The partnership, which marks Dunkin’ Donuts’ first national sports league partnership, will

    Dec 07, 2016 | 0 comments | View Post

  • Anything-but-basic meat and potatoes

    Anything-but-basic meat and potatoes

    Meat and potatoes. The phrase has grown to mean more than just a protein and a starch. It’s become a descriptor, shorthand to describe an unadventurous—possibly even boring—eater. Every so often, you’ll hear a chef or manager describe their customers

    Nov 28, 2016 | 0 comments | View Post