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Columnists&Contributors
Finding Local Flavors
It's My Ingredient
Vanee Foods Company

I’ve talked a lot about using local ingredients and products, but what about local tastes? Local flavors?

If you’re a restaurant owner looking for a way to excite potential customers and create a niche in your community, there might not be any better way than salvaging local flavors. Every town has the typical fast food restaura... more


Management Columns

Another great NRA show!
Chris Gudenzi
Editor, FoodserviceDailyNews
Another great NRA show has come and gone. This was our 10th year at the show and it was better than even 2006! We want to thank everyone who stopped by to say hi this year! It was great seeing you all.... more


Branding Outside Your Four Walls, Pt. 1
It's My Ingredient
Vanee Foods Company
When giving business advice, we often talk about branding. Maybe youre sick of reading about branding. (I hope not.) Maybe youre not familiar with the term in this usage: you might be wondering, What ... more


Seattles $15 minimum wage law: Will other cities follow?
National Restaurant Association News
The Seattle City Councils decision this week to increase the citys minimum wage to $15 caught the attention of restaurateurs and media across the country not just for the unprecedented nature ... more


Why Restaurants Are Going Digital
Foodservice Daily News
You cant download your dinner, but often, you can order and pay for it with your smartphone. Consumers are increasingly using connected devices to locate restaurants, make reservations, browse menus and nutrition information... more


America's Restaurants Place Nutrition on the Menu
National Restaurant Association News
Ahead of the national release of the documentary, Fed Up, theNational Restaurant Association released the following statement highlighting the restaurant industrys proactive approach offering guests healthful options while dining out.... more


NRA Show 2014 Events
Foodservice Daily News
Looking for some things to do at the NRA Show in Chicago? There's plenty to see and learn at this action-packed 4-day show. You may find a new product, trend or idea that makes the difference in your business. Here's a preview of some events you migh... more


National Restaurant Association Show is upon us once again!
Chris Gudenzi
Editor, FoodserviceDailyNews
This year marks our 10th year of publishing Foodservice Daily News at the show and a lot has happened in that time. Ups and downs in the economy as to be expected but also introduced in that time is an ... more


National Restaurant Association Announces Winners of Extreme Digital Makeover
National Restaurant Association News
(Washington D.C.) The National Restaurant Association (NRA) today announced the winners of this years Extreme Digital Makeover. The contest, launched in February to NRA members, was designed... more


Red Mango to Unveil Café and Juice Bar in Chicago
Foodservice Daily News
Chicago resident Sweety Patel is about to treat customers to a whole new Red Mango experience.... more


Jim Sullivan's Top 10 Reasons to Attend NRA Show 2014
Foodservice Daily News
Haven't decided if you're going to attend the 2014 NRA show? Here's a fun look at why you should.... more


The new way to woo guests? Tech.
National Restaurant Association News
Corey Kline, chairman of the NRA Information Technology Study Group, shares his thoughts on engaging guests through technology. The group meets April 21 through 24 in Miami.... more


9 Food And Beverage Trends For Spring
Foodservice Daily News
What new foods and beverages will your competition be focusing on this spring? And, more importantly, what will your customers be expecting? You cant see into the future, but you can still get an idea of what ... more


Economist's Notebook: Restaurant sales remain dampened in February
National Restaurant Association News
The National Restaurant Association's Chief Economist Bruce Grindy breaks down the latest retail sales figures. Restaurant sales posted a modest gain in February, but remained relatively soft for the third consecutive month. Despite the recent soft... more


House legislation would reduce tax burden on restaurants
National Restaurant Association News
A bipartisan group of representatives has introduced legislation establishing a permanent 15-year tax depreciation schedule for restaurant improvements/new construction as well as for leasehold and retail improvements... more


Minimum Wage Going Up? Dont Let Your Profits Plummet
It's My Ingredient
Vanee Foods Company
With minimum wage requirements going up around the country, its a good time to take a look at the specifics of your business. Paying your employees fairer wages isnt a bad thing  theyll be happier and more productive... more


The White House offers some employers transition relief under health care law
National Restaurant Association News
Some employers will receive relief under the Affordable Care Act's employer mandate next year, the White House announced today.The ACAs employer mandate eventually will require employers of 50 or... more


How Not to Fail, or For the Optimists: How to Do Even Better
It's My Ingredient
Jacob, Vanee Foods Company
Id like to spend the next few posts taking a new, fresh look at an old topic: Why Restaurants Fail. Youre in the restaurant business, so you probably know the oft-quoted statistics... more


Gluten-Free, Not So Fast!
Dr. Darrel Suderman
President, Food Technical Consulting, Food Technical Consulting
According to a December 15, 2013, Wall Street Journal article written by Julie Jargon, At Restaurants, Gluten-Free is a Tough Recipe, it has proven challenging to provide consumers gluten-free products. ... more


The Food Channel: 2014 Top Ten Food Trends
Foodservice Daily News
The Food Channel®, in conjunction with CultureWaves®, has identified the Top Ten Food Trends for 2014, detailing emerging flavor, menu and food and beverage trends to satisfy evolving consumer demands. ... more


Top Ten Food Trends for 2014
Foodservice Daily News
Sterling-Rice Group (SRG) has identified the top ten food trends that will be served on restaurant menus and line supermarket shelves across the U.S. in 2014. With a breadth and depth of culinary experience, the brand strategy, research, innovation, ... more


Unique Foods are becoming a Guy Thing
Dr. Darrel Suderman
President, Food Technical Consulting, Food Technical Consulting
According to an October 17, 2013, Wall Street Journal article written by Anne Marie Chaker, Groceries Become a Guy Thing. Gone are the days of unisex marketing and new product development, and in are the days of niche gender marketing... more


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Kitchen Columns

Two Culinary Trends to Try Out this Summer
It's My Ingredient
Jacob, Vanee Foods Company
Its hot out, at least where Im sitting. Is it hot there, too?
Though its still Spring, and though Im sure well all get hit with more rain, a few more cool days, and who ... more


American Artisan Cheeses Have Come of Age!
Dr. Darrel Suderman
President, Food Technical Consulting, Food Technical Consulting
Beware, American artisan cheeses are coming to your favorite restaurant menu and grocery chain faster than you can say A for Artisan. At least that is my conclusion after reading a recent article ... more


Korean Cuisine Tracking Higher (and it's about time!)
Sherry Austin, M.Ed.
Associate Editor FooderviceDailyNews.com
Many sources tracking new trends in the restaurant industry are touting Korean cuisine as the one of the hottest new food trends for 2011. Its about time! I grew up eating Korean food and love it.... more


Food Trends for 2011 - The "me" revolution has arrived!
Christopher Sharits
M.Ed
This year's food trends precisely follow the changing dynamic of society. Today's consumer has more information at their finger tips than ever in the history of...everything. At the same time, the ... more


Changing the Way We Eat with Delicious & Satisfying Plant-based Meals
Chef Tal Ronnen
Chef, Author
In the US, we don't know how to address vegetarian protein. For me, it’s been really great to work with Gardein’s line of plant-based foods to show people that you can enjoy satisfying vegetarian meals once or twice a week... more



Bar Columns

Château Le Sartre Pessac-Léognan 2004 - wine analysis
Anthony Garcia
Sommelier

I truly appreciate 2004 and 2006 Bordeaux as restaurant vintages. It's rewarding as a sommelier to recommend something that is drinking well, as opposed to the opening a tightly wound and... more


Wines by the Glass: Threat or Menace?
Claudia Perry
Associate Editor FooderviceDailyNews.com

If you're in the restaurant business, you know that serving wine by the glass is a nice little profit center and a good customer draw. Single diners don't want to down an entire bottle by themselves. Some folks... more


The Party is at the Brewpub
Christopher Sharits
M.Ed

Immigrants from around the world brought the craft of fine beer brewing to America, but few breweries survived the national alcohol prohibition era between 1920 and 1933. The surviving macro-breweries like Budweiser and Coors began producing a lighte... more


Wine
Claudia Perry
Associate Editor FooderviceDailyNews.com

For winemakers, there's an old trope that you build a brand in restaurants, but you sustain a brand with retail. For restaurants, they want wine that will enhance the dining experience. So, here's a dining experience that was enhanced but shows some ... more




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