Trends & Tidbits gathers snippets of information that includes trends, spotlights new restaurants, highlights innovations and more.
The Radisson Blu Aqua Hotel, which debuted the first upscale Radisson Blu brand hotel in the United States in Chicago late last year, is pursuing LEED silver certification.
Frozen yogurt, which saw a growth spurt during during and after the recession thanks to low price points and positioning as a healthy lunch alternative or snack, is still going strong.
Noah Himmel, the third-generation owner of the Chicago-based Edwardo's Pizza chain, introduced a new concept focused on thinner, lighter pizza — a departure from the chain's signature cheesy, calorie-dense, deep dish pies.
Uncommon Ground, located on Chicago's North Side, has been named the Greenest Restaurant in the Country by the Green Restaurant Association (GRA). Each Certified Green Restaurant goes through a thorough process of certification to meet the GRA's environmental standards.
Since unveiling the new Asian-inspired quick-serve concept ShopHouse in September 2011, Chipotle execs say they’ve filled their Washington D.C.-based pilot store on a daily basis and are thrilled that it’s been well-received, though no specific sales numbers were yet available.
Cleanliness is just as important as taste when it comes to selecting restaurants, according to foodservice research firm Technomic.
A new trend in grilling has emerged as a slew of restaurants in Las Vegas, New York, Chicago and other major metropolitan markets experiment with an ancient Japanese technique. Known as robata, this approach uses special charcoal and stones and is known for its powerful heat and low smoke point.
Breakfast, lunch or dinner — and a dance — that's the new concept from the owners of the popular Bar Bambino café and wine bar in San Francisco.