Restaurant Notes

Editor Connie Gentry shares thoughts on restaurant operations, foodservice trends, beverage happenings, and people leading this segment of the hospitality industry.

 

Nothing Beats Eating on the Farm

There’s only one thing better than eating in a farm-to-table restaurant—that would be eating on the farm itself.

Chef and the Farmer Remains Connected to its Community

Hurricane Matthew has taken a tragic toll in North Carolina, the state we call home, and as I write this column our friends at Chef and the Farmer are watching the Neuse River rise just blocks from

The Restaurant Industry is Ripe for Gigging

The advantages of joining the gig workforce are obvious for chefs and restaurant professionals who want to travel the world.

Teaching Chefs How to Taste

I learn something new in every interview, especially when I’m talking with leaders at the top culinary schools.

Waste Less, Share More

Roughly 70 billion pounds of “good” food goes to waste each year and some 48 million people live with food insecurity, but restaurants can make a positive impact on hunger and sustainability.

A Bright Future Ahead for Independents

Single-unit operators continue to pop up around the country.

A Shout-Out for Highland Avenue Kitchen's Hootenanny

Chef Kyle McKnight brought together more than 20 chefs for a rousing dinner benefiting the Hickory Soup Kitchen.

Buzzy Happenings

Fine food goes fast, best beverage programs in the summer’s hot cities, and sessions to hit at NRA.

Food Authenticity

The focus is on fresh, nutrient-rich ingredients, distribution integrity, and purity in preparation.

Table the Smartphone Chatter

Dining room etiquette calls for courtesy to trump obsessive connectivity.

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