TRENDS: 2009 Restaurant Directions

In a down economy, discretionary restaurant meals are one of the first things to get cut by conservative consumers. Food industry consulting and research firm Technomic sees five trends looming large in 2009, as restaurants try to coax customers to come out and spend: 1. Experimentation and innovation—with new menu items, delivery services and price/bundling…
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PRODUCT: Wine Cellar Sorbet For Christmas Dinner

There’s still time to have Wine Cellar Sorbet at your Christmas dinner—as a palate-cleanser between courses or a light dessert for adults who still want something sweet but have no room for anything else. Yes, the sorbets are for grown-ups: They are 5% alcohol and are distinctly—and delightfully—alcoholic. You need to order by midnight tonight…
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RECIPES: Name Chefs Feed Your Family For $10

Time Magazine dug into “recession dining” and had six chefs develop dinner for a family of four for $10. Some aren’t brain science, but others are inspired, like Tom Colicchio’s Fennel Pork Loin. The “menu” includes: * Tom Colicchio’s (Craft Restaurant, NYC) Fennel Pork Loin and Pasta Vegetarienne * Tyler Florence’s (The Food Network) Roast…
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NEWS: Oatmeal, The New “Hot” Food?

A healthy, hearty bowl of Holly’s Oatmeal. Starbucks began selling oatmeal in portable covered bowls this fall, and it has proven to be one of the most successful food products the company has introduced, according to an article in this week’s Wall Street Journal. Smoothie chain Jamba Juice has launched oatmeal in Chicago, with a…
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