Have you noticed that it seems like whenever a few people on the Internet start liking something, more people start liking it, and it inevitably ends up becoming some kind of trend? This is true even for vegetables. While most people don’t get enough veggies every day, it seems like once something is trending, more people eat it — this report titled “Report: Younger Consumers Driving Vegetable Trends” talks about how memes drive veggie trends.
Published November 29, 2016
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Published November 29, 2016
In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are the size of the university, the demand for gluten-free options, and the ability to have separate gluten-free storage and workspaces in the school dining hall kitchen. Manufacturers, such as Nestle Professional, must put each batch of their certified gluten-free products to the test before products become available for distribution.
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Published November 29, 2016
With over a hundred restaurants opening in Detroit during the past couple years, Chef David Gilbert has sought to have his restaurant Marias stand out from the crowd. And by introducing some creative changes, including tableside dining, and a weekly farmer’s market in the restaurant’s parking lot, he has succeed in grand fashion.
Key Takeaways:
- Detroit is a different city. After a few brave restaurateurs and food pioneers set up shop in what had been a barren business land, a couple more chefs and artisans followed.
- Chef/owner David Gilbert has used the escalation in standards and consumer expectations to think outside the box when it comes to keeping relevant, pushing past competition, and finding alternative revenue sources.
- “Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened,”
“Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened.”
https://www.fsrmagazine.com/chefs/fine-dining-crafted-tableside
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‘Super Size Me’ filmmaker to open quick-service restaurant
Do you remember the film “Super Size Me” and the controversy that surrounded it? What about all the change that happened to the fast food industry following his film? Well, now you can think back on that guy fondly — and think about him now, even more, especially if you live in this one area. With the release of ” ‘Super Size Me’ filmmaker to open quick-service restaurant”, it follows the life and new shenanigans of that film’s creator.
Key Takeaways:
“The menu will be rounded out with Cole slaw, crispy greens and sodas from a beverage company in Columbus, Ohio. There will be no French fries.”
http://nrn.com/quick-service/super-size-me-filmmaker-open-quick-service-restaurant
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