By the time the oyster- and chophouse Gage & Tollner closed in 2004 after a 125-year run, it had had eight different owners. When it reopens on March 15 at the same Downtown Brooklyn address, it will have 378. Well, to be more precise, it will have three … More »
Eight culinary arts students from the San Jose Job Corps Culinary Arts Program have revealed their picks for the best new products and the hottest trends of the 2020 Winter Fancy Food Show. The students attended the show as part of a special SFA Transpotter Panel that represents the Gen Z point of view. After waking the showRead More
Restaurant industry sales are expected to reach $899 billion in 2020, according to the National Restaurant Association’s 2020 State of the Restaurant Industry report. Off-premises dining will be a key driver of sales; so restaurants looking to be successful will have to find a good balance between on- and off-premises offerings. The report reveals thatRead More
It appears that the warnings were true. We have actually run out of ideas. It’s all over. Today, Dunkin’ excitedly announced the debut of an in… More »
Starbucks will add a breakfast sandwich containing Beyond Meat’s sausage to the menu at its Canadian locations, reports CNBC. This comes after an announcement last year that it would become more sustainable and offer more plant-based options. The sandwich, which launches on Tuesday, will include Beyond Meat sausage, egg, and cheddar cheese. Full Story Related: Starbucks’Read More
DoorDash is partnering with ecommerce company Rosie to offer grocery delivery for independent grocers, reports Progressive Grocer. Retailers can use the Rosie platform to sell groceries and offer delivery through the DoorDash Drive integration. “Over 60 percent of our retailers currently offer delivery. Our goal is to enable every independent grocery store across the U.S. to offerRead More
A new study found that Starbucks’s extremely public attempts to promote equality among its workers have fallen short, especially where pay equality and discrimination are concerned. More »
It may be true, as certain bloviating critics have suggested over the years, that the era of the great showman restaurateur in the mold of Sirio Maccioni at Le Cirque, say, or Joe Baum, the Windows on the World maestro, has mostly passed from the scene in the more nimble chef-centric dining world… More »
As plant-based protein substitutes continue to gain traction, the American Egg Board says its new certification for products made with real eggs is also seeing increased interest from foodservice and CPG companies. Phaedra Ruffalo, senior director of market development at the AEB, says eggs are particularly well-suited to a certification seal. “Consumers recognize the eggRead More
In this blog post, SFA President Phil Kafarakis discusses the Association’s new membership policy and recent rebranding. “As 2020 launches, members can expect the Specialty Food Association to continue to grow, adding new membership options and adding new benefits and services for our members,” he says in this Q&A. Read more on the SFA Blog.
