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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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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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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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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Spend any time sweating through a shirt and walking slow and purposeful along Magazine Street toward a Sazerac before dinner, and you’ll hear the cry, in this bar or that one. You’ll hear it on the radio, driving the high-rise bridge over the Industrial Canal, someone spinning funk on WWOZ and talking about New Orleans [...]
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Imagine a cramped, chaotic space full of knives, flames and frantic people. OK, now imagine someone peering into this purgatory — aka your typical restaurant kitchen — and thinking, “Let’s use this same place to cook meals for a second restaurant.” Crazy, right? No rational person would devise such a crackpot scheme. But it happens. [...]
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FOR YEARS, without quite knowing why, I’d reach for the nearest bottle of soy sauce whenever my seafood stews, vegetable soups or tomato sauces lacked a little “something” and needed a bit of a lift. And every time, the dark-brown liquid worked its magic, adding not only a distinctive sort of saltiness, but an earthy [...]
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