Trends

Making a “simple, mainstream beer was more of a challenge than” Kelly Taylor, director of brewing operations at Greenpoint Beer Works in Brooklyn U.S.A., had anticipated, reports Robin Finn in The New York Times. [Read more…] about Simple Beer

Quick table turns may be the way to high revenues in some restaurant-and-foodservice-industry segments, but certain venues are expanding their in-house entertainment options to get customers to stick around longer.

[Read more…] about Come for the food, stay for the entertainment

https://www.tysonfoodsinc.com/foodservice/HotConcepts/
We’ve proudly partnered with Nation’s Restaurant News to bring you the Hot Concepts! awards-created to honor operators who have given creativity, innovation, and forward thinking a permanent place in their operations. We feel it is important to recognize those operators who have done more than open restaurants; they’ve changed the way we eat.

Hot! Again is another prestigious Hot Concepts! award. It recognizes an organization that has been revitalized and made a strong return to the restaurant forefront. Look for the next group of Hot Concepts! and Hot! Again winners to be formally revealed at the 2004 NRA show this May. But, you don’t have to wait until May; look below to find this years’ winners.

To learn more about the Hot Concepts! program, visit www.nrnhotconcepts.com

For restaurant operators and other locations serving alcohol, the 2004 NRA Show offered solutions to help build business and cut costs. Among the solutions spotted on the Show floor: self-dispensing beverage units, plus systems to help operators track their liquor inventory and broaden wine-by-the-glass offerings while minimizing waste. [Read more…] about Raising the bar in bars

The emerging market in “alternative” beverages is front and center at the 2004 NRA Show. Consumers looking for non-traditional tastes from their beverages have a variety of new options to choose from, as smaller beverage companies carve out niches in upscale carbonated and non-carbonated beverages, the energy-drink sector continues to grow, and international tastes and flavors penetrate the American market
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https://www.restaurant.org/show/news/story.cfm?ID=236

 
The Independent on Sunday and the Observer look forward to the opening of Morgan Spurlock”s, Super Size Me. The award-winning documentary, which will open in the UK late this summer, follows the American filmmaker for one month, during which he eats nothing but McDonald”s food and super-sizes whenever the option is offered. The results?  Sick and flabby with a liver “like pate”, Spurlock”s experiment reveals that, yes, eating nothing but fast food really is bad for you.

https://www.restaurantmagazine.co.uk/

The Sunday Times UK reports that the Australian wine industry is suffering from an unprecedented glut that has pushed the average price of grapes down to less than half what they fetched two years ago. The world”s fourth biggest producer does not have sufficient local demand to consume the rapidly swelling wine lake, whilst exports have suffered as a result of a recent surge Australian dollar. Retail prices for many Australian wines have plummeted in British supermarkets.

Starting with nothing except some cash and a passion for food, build a restaurant from the bottom up – hire waiters, decorate, even cook the meals! Buy, build, outsell and underprice your competition.

Will you use your culinary wizardry to out-cook chefs? What tactics and strategies will you employ to buy out the competition? You decide. With a combination of business strategy and role-playing game styles plus a free-form sandbox game mode, three huge cities, and over 30 playable chefs and a host of locations to travel to, Restaurant Empire is an epicurean delight of gastronomic proportions!

https://www.restaurant-empire.com/re_english/