Head-on seafood: Some like it whole
Published June 8, 2017

Head-on seafood: Some like it whole

A very unlikely sight in the United States of America, a fish cooked whole. It is really rare and really you do not see it in many restaurants. It is catching on though, because it is a fantastical sight and the flavor is out of this world. Because it is cooked whole, the flavor is locked in and the excellent flavor of the bone seeps into the flesh and this is especially good when fried.

Key Takeaways:

  • By cooking the whole fish, more flavor from the bone seeps into the flesh and the result is really tasty.
  • To make Hell-shir Beach Style Porgy, served only at Miss Lily’s East Village location in New York, Fowler seasons the fish with salt and pepper, dusts it with flour and fries it to achieve “a crisp ex
  • On the menu since last summer, Fowles said the fish has been popular among Miss Lily’s diverse guests, including West Indian expatriates and locals alike.

“To yield a crispy but delicate crust that contrasts with the moist, flaky meat, Balodimas fries on-the-bone snapper in a blend of cornstarch and rice flour.”

Read more: http://www.restaurant-hospitality.com/food-trends/head-seafood-some-it-whole

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Busting Millennial Myths
Published June 8, 2017

Busting Millennial Myths

To understand the best marketing strategies for the Millennial generation you have to look at the platforms that they are comfortable with. Also Millennials like a discount and will select a product based on whether or not they have to pay the full or reduced price. Also important is the health factor. Millennials take pride in knowing that they are making healthier eating choices in their snacks and in their meals. They want to be able to find the nutritional values of what they are consuming. And overall the whole eating out experience has to have meaning and value for the millennial.

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Competition Fuels a Brighter Future in Quick Service
Published June 8, 2017

Competition Fuels a Brighter Future in Quick Service

In the United States, fast casual restaurants are becoming increasingly popular. The idea behind fast casual as genre is that the menu options are generally healthier than traditional fast food, but still quick for people on the go. Fast casual eateries tend to perform better in high volume areas that include other restaurants of the genre, as having more choices attracts more potential customers. For this reason, it is particularly important that owners of these types of restaurants collaborate in order to do better as a whole.

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Falling restaurant sales puzzle experts
Published June 8, 2017

Falling restaurant sales puzzle experts

There is something that is puzzling to many experts. They do not understand why restaurant sales are dropping. This is the second time this has happened in the two year recession that was going on. The trend continued for ten months before getting to that point. The sales drop was almost 1% which does not sound like much, but if you consider the amount that is actually being lost then you are astonished at the sight.

Key Takeaways:

  • Restaurant sales fell again in April, according to the latest Miller Pulse index, and experts are puzzled as to the full reasons for the decline.
  • Same-store sales declined by 0.9 percent during the month, and 0.5 percent on a two-year basis.
  • It was the 10th monthly decline in the past 11 months for the index, and the largest decline in the two-year number since the recession.

“Restaurant sales fell again in April, according to the latest MillerPulse index, and experts are puzzled as to the full reasons for the decline.”

Read more: http://www.nrn.com/sales-trends/falling-restaurant-sales-puzzle-experts

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