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Blog Network

jCarbonara
Joe Carbonara

What Foodservice Can Learn from the Cubs Winning Streak

As I write this, my beloved Chicago Cubs are enjoying an unprecedented renaissance under groovy manager Joe Maddon. As a lifelong Cubs fan, decades of shattered hopes remind me to enjoy the moment and not worry about what comes next. But what amazes me about this team is not so much that they are winning but how they are winning. And it strikes me that their success this summer contains a few lessons applicable to the foodservice industry.

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jMartinez
Juan Martinez

Insights to Growing a Brand

Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.

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jStiegler
Jerry Stiegler

This Week in Foodservice: RPI Up Along with GDP, Labor Market Tightens and Much More

The Restaurant Performance Index chalked up a solid gain in July and operators continued to invest in equipment. GDP was up 3.7 percent in the second quarter. As the economy improves, operators find the labor market tightening. A study finds independent hamburger restaurants grew faster than the chains. These stories and a whole lot more This Week In Foodservice.

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Highlights

NRA Study Highlights top Culinary and Operational Trends for 2012

ACF member chefs share their industry perspectives through this annual research.

The National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – shed some light on a series of culinary and food prep trends that are certain to shape the foodservice industry in 2012.

With that in mind, here are the top 10 food prep and culinary themes for 2012 according to the NRA.

Preparation Methods

  1. Pickling
  2. Fermenting
  3. Sous vide
  4. Liquid nitrogen chilling/freezing
  5. Oil-poaching
  6. Smoking
  7. Braising
  8. Grilling
  9. Roasting
  10. Foam/froth/air

Culinary Themes

  1. Hyper-local sourcing (e.g. restaurant gardens)
  2. Sustainability
  3. Children's nutrition
  4. Gluten-free/food allergy conscious
  5. Farm/estate-branded ingredients
  6. Food trucks/street food
  7. Health/nutrition
  8. Simplicity/back to basics
  9. Food-alcohol pairings
  10. Foraging
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