Marc Halperin: Resident F&B Expert
Slowly, quietly, and without a great deal of fanfare, pork has staged a kind of revolution on U.S. plates. Between 1990 and 2013, Americans’ pork consumption increased about 18 percent, according to the U.S. Department of Agriculture. That jump seems particularly noteworthy when compared with beef...
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The Chicago Scene
Food News Media at the Show
The National Restaurant Association’s (NRA) annual Show is one of the restaurant industry’s must-attend events. With thousands of company booths to explore, educational sessions...
Competition in the quick-service industry is heating up after Taco Bell rolled out hard-hitting advertising for its new breakfast menu with jabs at McDonald’s that suggest the quick-service leader is not keeping up with the times. McDonald’s, meanwhile, is grappling with recent quarterly results...
Christine Cikowski and Josh Kulp are not your typical restaurateurs, and that's just the way they like it. Call them alternative or off the cuff, the close friends and business partners are growing a foodservice brand built around a relational dining experience.
Cikowski and Kulp met in culinary...
Despite the research and years of experience that went into creating Burger 21, the concept’s president has been surprised by one aspect of the business: the brand’s broad consumer appeal.
“The amazing thing we didn’t predict was so many parties coming in with three generations,” says Mark Johnston...
Opened in July 2013 by Miami restaurateurs Michael Boles and Niloy Thakkar, Huahua’s elevates the taco’s presence in South Beach. The concept pairs traditional Mexican favorites with avant-garde offerings crafted by Culinary Institute of America–trained chef Todd Erickson.
With just three seats in...
Start to Finish: What Inspires Execs
I worked at Baskin-Robbins all through high school and all through college, and really got into management. I did everything for the franchisee when I was in college—I ordered product, I hired, I fired, I did payroll. So it really got me into the business and hospitality. I thought it was a lot of...
It could happen to any restaurant.
Business is strong, with sales and unit counts growing quickly. Optimism abounds for a healthy future.
And then it happens. Contaminated food supplies filter into the system. Hundreds of customers get sick. Traffic and sales plunge as consumers worry over the food...