C2C’s Joanna DeChellis breaks down the NRA’s forecasted trends, highlighting where clubs where many are thriving. Say goodbye to fancy cheese and hello to doughnuts with weird fillings. Last month, the National Restaurant Association (NRA) released its “What’s Hot” culinary forecast for 2018. This annual list of food trends was created with the help of…
Proposal to Overturn Tip-Pooling Ban Faces Backlash
The Department of Labor was met with criticism when it first announced the proposed rule on December 4, which would allow employers to require tipped workers to share the tips they earn with workers that don’t typically collect tips, like cooks and dishwashers. Critics contest the plan would allow for abuse. A proposal from the…
NRA Releases Annual “What’s Hot” Culinary Forecast
Local, vegetable-forward, and ethnic-inspired menu items will reign supreme on menus in the upcoming year. Earlier this month, the National Restaurant Association released its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends for the coming year. The annual “What’s Hot” list gives a peak into which…
U.S. Judge Strikes Down Obama Administration Overtime Pay Rule
The ruling by U.S. District Judge Amos Mazzant in Sherman, Texas stopped the plan to double the maximum salary a worker could earn and still be eligible for overtime pay. Raising the salary maximum to about $47,000 would sweep in management workers who are supposed to be exempt from overtime protections, the judge said.
Huy Fong® Sriracha Hot Chili Sauce Ketchup Earns Innovative Product Award
The National Restaurant Association has recognized the Red Gold® product with a Food and Beverage Innovation Award as one of America’s most innovative products for 2017. The spicy ketchup was cited as “the perfect addition of sweet heat in an operation’s condiment offering.”
Tracking Food Waste Can Boost Profitability
Foodservice operations throw away 4%-10% of food before ever reaching a guest, prompting the National Restaurant Association and LeanPath to offer tips for tracking and controlling food waste. Nationwide, restaurants throw away millions of pounds of food each day, with 4%-10% of food purchased by a restaurant or foodservice operation discarded before ever reaching a…
Small Plates Go Big
Whether it’s to help them gain exposure to new flavors and ingredients, control their portion sizes, or share their dining experience with friends, club chefs are responding to their members’ growing preference for finding good things in smaller culinary packages.
2016 Predictions—And How You’re Already Ahead
Now’s the time when everyone seems to be pulling out their crystal balls for the year ahead. Should you act on these predictions? Chances are, you already have.
Foodservice Operators Face Staffing Challenges
Long shifts, high pressure and sometimes low pay can make hiring and keeping quality kitchen staff a challenge. Workers who peel baby carrots and feed dough into pasta machines are the “backbone” of the restaurant industry, said Michael De Vincenzi, maitre d’ of Grissini in Englewood Cliffs, N.J. But chefs, as well as the waiters and…
“Local” Food Goes Mainstream
The desire for locally produced food continues to gain traction with consumers, with 39% of 1,000 those surveyed indicating that where their food comes from is either very or extremely important. As consumers pay more attention to what they eat, the desire for food produced nearby is continuing to gain more traction. Deena Shanker of Quartz…
Carpigiani to Showcase Gelato Bar Business Concept
Carpigiani, global leading innovator of frozen dessert equipment, is proud to showcase its new gelato bar business concept at the National Restaurant Association Show, May 16-19, at McCormick Place in the Pregel booth #7113. Carpigiani will offer gelato bars, frozen gelato on a stick, complete with coatings and toppings made in Carpigiani’s 191k soft serve freezer…
The Long-Range Outlook for Local Foods
Consumers are voting with their dollars to show that the trend promises to be more than a fad and will remain an important consideration when planning ingredients and menus—more so than organics, in fact. But processed and packaged food will still need to play a vital role.
McCormick For Chefs® Sponsors Kids LiveWell Recipe Challenge
Applications are now being accepted through December 15, 2013 for the National Restaurant Association’s second annual event, which is aimed at showcasing culinary ingenuity in creating healthful options for children. To participate, foodservice operators should submit one or more recipes from their children’s menus that meet the nutrition criteria from Kids LiveWell.
New Dates Announced for NRA Show 2012
The show will be held on May 5-8, 2012.
NRA Announces First Annual Food and Beverage Product Innovations Award Recipients
Esteemed award honors the industry’s most impactful food and beverage product innovators.