TRENDS: Restaurants Go Greener

According to Chinese Restaurant News, there are almost one million restaurants in the U.S., each generating an average of 50,000 pounds of waste annually, and using an average of 300,000 gallons of water. A quarter of restaurants say they are planning to go green(er) in 2009, showing the environmentally conscious diner that they are more…
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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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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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FREEBIE: Morton’s The Steakhouse Cheeseburgers

If you’re doing holiday shopping this weekend in the vicinity of a Morton’s steakhouse—there are 80 worldwide—take a break from 5 to 6 p.m. for a complimentary mini-cheeseburger at the bar. You’ll be celebrating the 30th birthday of Morton’s The Steakhouse. It’s the burger that started Morton’s. Co-founders Klaus Fritsch and Arnie Morton first worked…
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RESTAURANTS: Support Your Local Restaurant

Cut back on cocktails so you can afford to keep your favorie restaurant in business. Or you can just make cocktails at home instead. Seen here: a Cranberry Martini–perfect for the holiday season! In tough economic times like these, we look for ways to cut back on spending. Eating at restaurants is a logical target.…
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