Published October 28, 2015

One Day in the Life of a Quick-Service Restaurant

Eater spent one day observing everything that happened at a Panda Express in suburban Los Angeles. The piece shows that it takes the hard work of many dedicated people to bring customers the seamless quick-service experience that they expect.

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Edible Tableware Could Eventually Replace Paper Cups and Plates

The Belgian startup Do Eat is marketing a new kind of compostable, edible dishware. The small takeout containers manufactured by Do Eat are made of a mixture of potato starch and water and coated with waterproofing that prevents them from going soft. The company currently offers all shapes of their containers, called ‘verrines,’ in 25-packs […]

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Time of Day and Season Affect Snack Preferences

The NPD Group has released new data that shed light on Americans’ snack preferences. It turns out that the attractiveness of savory versus sweet snacks varies depending on the time of day and what month it is. During the day people tend to prefer savory snacks and healthier snack options, while sweet treats are preferred […]

Published October 27, 2015

Remembering Market Diner, a Manhattan Institution

There is less than a week left to stop by Manhattan’s Market Diner. The iconic restaurant, which has been a fixture of its neighborhood since opening in 1962, will be closing down to make way for a new luxury mixed-used building on the property it now occupies. Market Diner was a notable example of midcentury […]

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Coffee Craze Continues into Food

Coffee’s takeover of American menus is spilling over from the drinks menu into food. Chefs all over the country are incorporating the bitter bean into savory and sweet dishes, using it as a flavor enhancer that adds depth and complements a wide variety of other ingredients

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PubWARE Unbreakable Beer Glasses Feel Like Real Glass

Drinking glass manufacturer SymGLASS has released a new line of unbreakable drinkware called PubWARE. The new glasses are made of a proprietary polymer that looks and feels like real glass while being completely unbreakable. Better yet, they don’t scratch up like other plastic unbreakable cups and they insulate and frost up better than glass. PubWARE […]

Published October 26, 2015

5 Tips for Creating Next-Level Pasta

Did you know that the average American eats over 15 pounds of pasta a year? While that’s nothing compared to the 51 pounds Italians eat, it’s still a lot of noodles. An article from Restaurant Hospitality has some tips for putting new spins on this classic favorite in honor of National Pasta Month. Chef Lou […]

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3 Tips to Profit from Holiday Catering Season

With the winter holidays coming soon, now is a great time to think about creating a catering division. FSR Magazine has a piece that lays out how to cater to holiday parties without losing track of costs or accidentally making customers unhappy. The most important thing to keep in mind when catering is how much service and how large of an event your restaurant can realistically pull off.

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Barbecue Not Just For Smoke Shacks Anymore

More than 95 percent of Americans love barbecue, and all kinds of restaurants are reaping the benefits. Smoky meat and tangy sauce have always been popular at barbecue-centric restaurants, and now customer demand has driven over half of all restaurants to offer some sort of barbecue menu item. One of the pioneers of expanding barbecue […]

Published October 23, 2015

5-Cent Cups of Coffee Aren’t a Thing of the Past

Wall Drug Store in South Dakota still proudly sells cups of joe for the same price they charged in the early 1960’s. The 5-cent cups of coffee at Wall are a great reminder of the way coffee was served in the days before lattes, pumpkin spice, and caramel.

Published October 28, 2015

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Published October 23, 2015

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