Industry Headlines from FSR magazine

  • Charleston Grill Offers Rare Wines by the Glass [04-17-2014]

    The proliferation of wine preservation and single-bottle, argon gas systems are creating new opportunities for oenophiles to enjoy rare wines by the glass at some of the country’s best restaurants.

    One of South Carolina’s finest hotels, ...

  • Industry Alliance Publishes Toolkit for Reducing Food Waste [04-17-2014]

    An alliance of food manufacturers, retailers, and foodservice operators announced the release of a toolkit to help businesses in the food sector reduce the amount of food waste sent to landfill. The Best Practices and Emerging Solutions Toolkit was produced by the Food Waste Reduction Alliance (...

  • On the Border Introduces Brunch [04-16-2014]

    On The Border Mexican Grill & Cantina has launched, at the majority of its locations, a new Border Brunch menu, with entrees starting at $5.99, and including tacos, fajitas, and burritos. Border Brunch will be available Saturday and ...

  • Washington Restaurants Welcome Spring with Outdoor Dining [04-16-2014]

    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 calls for new cooling cocktails and outdoor vistas to...

  • FSR Exclusive Menu Mentions: “Organic” Trends Downward as “Gluten-Free” Explodes [04-16-2014]

    Restaurants and consumers alike appear to have become jaded when it comes to the word organic on menus, largely because the word has been over-used and under-defined relative to its meaning for healthy, desirable eating.  But, according to a recent survey of...

  • Data Firms Offer Insights on Dining Purchases [04-16-2014]

    IRI, which creates innovative solutions and services for consumer, retail, and over-the-counter healthcare companies, announced today a new, exclusive alliance with GuestMetrics, known for capturing point-of-sale data virtually anywhere people consume a product...

  • FSR Exclusive Chef Furthers Farm-to-Table with Guest-to-Farm [04-16-2014]

    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 & Spa, on Hawaii Island’s Kohala Coast, where he was recently promoted from executive sous...

  • Mercadito Red Rock to Open in Las Vegas [04-16-2014]

    The team from Chicago-based Mercadito Hospitality has announced the expansion of Mercadito to the Las Vegas market. Building on the popular and renowned Mercadito flagship concept, the group is poised for continued success introducing their signature...

  • Hotel Hershey Restaurant Receives ACF Award [04-16-2014]

    The American Culinary Federation (ACF), the nation’s premier organization of professional chefs, honored The Circular at The Hotel Hershey, in Hershey, Pennsylvania, with an Achievement of Excellence Award at the 2014 ACF Northeast Regional Conference, held at The Crowne Plaza...

  • FSR Exclusive Fine-Dining Segment Rebounds from Recession [04-15-2014]

    Many white-tablecloth, ultra-high-end restaurants didn’t survive the recession. Gone are the formal attire and menu items that break the bank. Today’s fine-dining segment is a hybrid of the white-tablecloth restaurant and the casual-dining spot, resulting in an upscale-casual dining...