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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Many restaurants, especially those with limited bar space, are turning to tableside cocktail service to provide more customers with the hand-crafted drink experience. Toby Maloney of Alchemy Consulting turned to an old-fashioned solution as he developed the bar program at New York’s Bar Seven Five, which does not have a standard bar setup. Inspired by [...]
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Typically in the later hours you’re going to be working with the skeleton crew, so you’re not going to be able to field the entire menu. You’re not going to be able to cook it all at the same time. Add to that, traffic is going to be lighter, so you can’t have a lot [...]
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Diners want more variety in sandwiches, with expectations highest in those aged 18 to 24. According to a new report from foodservice industry consultant Technomic, only about half of consumers polled (52 percent) were satisfied with the variety of sandwiches available at sub shops and delis, while just 42 percent were satisfied with the sandwich [...]
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Casual fine dining has been one of the most significant trends this century as chefs have stripped away some of the more symbolic aspects of upscale restaurants and infused food with more personality and whimsy. This trend is flourishing in Pittsburgh, where lately restaurant menus have been full of classic American comfort foods of the [...]
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Whether it’s someone following a vegan or macrobiotic diet, someone allergic to wheat or nuts, or someone who simply doesn’t like mushrooms or eggs, there’s a new wave of special requests being made that go far beyond leaving the salad dressing on the side. Seattle PI
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“After being in the restaurant business in Dayton for 35 years, all of these indicators taken as a whole tell me that there is growing confidence in our community — and the Dayton restaurant industry is beginning to feel that confidence,” Hulme said. It’s a resurgence being felt nationwide. The National Restaurant Association’s Restaurant Performance [...]
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According to a summary report by Doug Anderson, SVP, Research & Development, The Nielsen Company, growth will be hard to come by in the coming decades. The recent recession has wiped out a decade of growth in the U.S., says the report. Jobs, the S&P 500 index, home ownership, incomes, and American stock and bond [...]
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