No longer just a county fair staple, fried foods are taking top billing in gourmet restaurants. NRN reports that more upscale restaurants are seeing Brussels sprouts and oysters become the darlings of food hipsters, and formerly polarizing items, like pickles, squid and octopus, are gaining wider appeal.
Archives for September 2014
It’s not the changing of the leaves or the cooling of the weather that signals the beginning of fall. Instead it’s our taste buds, as we salivate over the avalanche of fall-flavored products that mark the start of autumn. While consumers still associate autumn with apple cider and apple picking, pumpkin has been presented as fall’s representative in the foodservice industry.
For many restaurants, the holiday season doesn’t start with the first snowfall or Black Friday. Instead, operators plan ahead to anticipate increases in holiday diners. This planning often includes hiring seasonal staff members both in the kitchen and out in order to have adequate coverage throughout the holidays.
It’s that time of the year again – football season. The leaves are changing, jerseys are coming out and diners are gravitating towards their local sports bar or restaurant to catch the game. While the standard chicken wing will do just fine, remember that they don’t have to be boring. Look to exotic sauces and new flavor trends for inspiration that will make your wings as exciting as the big game.