Two fast-casual pasta concepts, including one developed by a former Cheesecake Factory executive, are scheduled to debut this year in New York and Los Angeles, looking to capture what some see as an untapped opportunity within the segment. Hello Pasta this week will open the first of four locations planned for New York City. The [...]
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George Siemon, CEO of the Organic Valley Co-op of 1,600 farmers, is not worried that consumers trying to save money will abandon organic milk and other products for lower cost non-organic foods. While sales growth did slow during the recession, Siemon says demand for organic products is connected less to the business cycle and more [...]
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While some well-known restaurants such as Tribute in Farmington Hills and Laffrey’s Steaks on the Hearth in Detroit fell victim to the poor economy, there are signs restaurants are recovering this year with new incentives as well as casual downsizing and concepts. Jeff Baldwin, chef-owner of J. Baldwin’s in Clinton Township, knows that to be [...]
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Finally showing signs of rebounding after more than two years of economic downturn, restaurants along the Gulf Coast are now anxious to see how the BP oil spill might hurt fish and seafood sales. “This has been one of the most challenging periods for the restaurant industry,” Hudson Riehle, senior vice president of the National [...]
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A cooking co-op, or dinner swap, is simply an agreement by two or more individuals or households to provide prepared meals for each other, according to a schedule. The goal is to reduce the time spent in the kitchen while increasing the quality and variety of the food eaten. It’s not a new idea — [...]
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For three years, the city has been urging District vendors to offer more complex fare. It has changed regulations making it easier for them to branch out. It has taken hot dog distributors to see the variety offered elsewhere. And it has run a series of informational meetings in six languages called “You Don’t Have [...]
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Although this is not how sushi is actually made, this commercial does a great job of liberally interpreting how it could be made—if it were human and covered in colored paint. Regardless of the ridiculousness of the premise of this sushi commercial, it does induce laughter even if it may confuse some. Consumers are bound [...]
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Although much has been written on the history of meat-eating, the topic of doneness is strangely unexplored. Over the past few years, Lynne Olver, of the food history site the Food Timeline, has begun surveying the subject, from the caveman on. In an e-mail, Olver explained that for eons, “[m]eats were cooked with one general [...]
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For food truck lovers — and there are many in this city — Wilshire Boulevard near South Curson Avenue is a mecca, distinguished by the sheer number of upscale trucks it attracts. On Wednesday about 1 p.m., there were nearly a dozen. Across the street from the La Brea Tar Pits, the India Jones Chow [...]
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“The only way the restaurant owners can help the fisherman is to increase demand,” Brennan said. For now, he is mostly absorbing the increased seafood costs rather than risk raising menu prices. The price of seafood from the Gulf of Mexico has skyrocketed since the underwater gusher began spewing April 20, raising worries about the [...]
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