Restaurant F&B News and Trends

Restaurant news and trends for all things food and beverage—what’s smokin’, what’s sweet, what’s most successful. From the hottest ingredients to the newest techniques, gourmet foods to easy dishes—FSR is serving up features with ideas and insights to keep your menus fresh.

 

The Sous Vide Surge

Interest in sous vide—a tech­nique in which food is vacuum-sealed in plastic bags and slow-cooked in precise water temperatures—continues to accelerate.According to Dr. Bruno Goussault—the...

Honey Board Extends Innovation Award Deadline

The National Honey Board (NHB) has extended the menuing deadline for its first-ever Honey Innovation Awards from May 1 to May 15. Food and beverage professionals are invited to submit their original,...

Washington Restaurants Welcome Spring with Outdoor Dining Washington Restaurants Welcome Spring with Outdoor Dining

At long last temperatures are climbing and Washingtonians are welcoming the return spring and water will soon be flowing to the city’s many fountains, as well as al fresco dining. Warm weather also...

Chef Furthers Farm-to-Table with Guest-to-Farm Chef Furthers Farm-to-Table with Guest-to-Farm

Jayson Kanekoa lives about 20 miles and 4,500 feet in elevation from his job. Every morning, he drives down the hills from his Hawaiian hometown of Kamuela to the Waikoloa Beach Marriott Resort &...

Wisconsin Cheese Externship Sets Date for July Wisconsin Cheese Externship Sets Date for July

Emmi Roth USA, in partnership with the Wisconsin Milk Marketing Board (WMMB) and the Center for the Advancement of Foodservice Education (CAFÉ), is challenging postsecondary culinary instructors to express...

Boston Tavern Reveals Secret Whiskey Stash Boston Tavern Reveals Secret Whiskey Stash

Citizen Public House, a Boston neighborhood tavern owned by the Franklin Restaurant Group, is releasing its secret stash of Old Rip Van Winkle Whiskey in a special package it is calling the Pappy...

Foraging Chef in Baltimore Shares Tips Foraging Chef in Baltimore Shares Tips

Foraging, a growing trend, has chefs taking off their whites, sliding on some boots, and heading into the forest in search of wild edibles to showcase in their dishes. Coupled with the push for locally...

Connecting Restaurateurs with Suppliers, Tate’s List Debuts in Seattle Connecting Restaurateurs with Suppliers, Tate’s List Debuts in Seattle

Tate’s List, an online service that connects restaurants and bars with local service providers, food purveyors, and beverage distributors, launches next week in Seattle. The platform was conceived...

New Orleans Restaurant and Seafood Market Earn Sustainable Certification New Orleans Restaurant and Seafood Market Earn Sustainable Certification

Deanie's Seafood Restaurants and Seafood Market announces it is the first restaurant and seafood market in New Orleans to have earned Louisiana Wild Seafood Certification, guaranteeing its customers...

Specialty Foods Association Announces Sofi Award Finalists

Fruit gels from Hawaii, Sriracha popcorn from Washington state, and beet yogurt from New York all made the finals in the Specialty Food Association’s 2014 sofi Awards contest.A sofi award, which...
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