This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Moet Hennessy and nonprofits are working together to provide assistance to help restaurants in the New York City area safely transition to outdoor dining throughout the city.
In May, cocktail book authors Misty Kalkofen and Kirsten Amann launched their new podcast, “Drinking Like Ladies in Crisis.” Guests include restaurant owner-operators, mental health clinicians, policy-makers and homeschool educators.
As bars and restaurants close their doors or move services to drive-up, pick-up or deliver-only in response to the COVID-19 pandemic, the global on-premise food and beverage industry is reeling with the repercussions.
Having been to Alaska on three occasions, I couldn’t help noticing that the beautiful glaciers have receded more with each time I visited, which is impacting wildlife, oceans and the overall environment.
Buoyed by positive same-store sales and customer traffic results, the Washington, D.C.-based National Restaurant Association’s Restaurant Performance Index (RPI) rose in November. The RPI, a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry, stood at 99.9 in November, up 0.5 percent from October. However, November marked the second consecutive month in which the RPI stood below 100.
Although it’s true that “there’s no place like home,” the on-premise segment strives to offer consumers something they cannot get at home, whether it’s the environment, the service or the drinks.
In the foodservice channel, 46.8 percent of companies are in the quick-service restaurant business, according to the 2012 Chain Restaurant Report published by Chain Store Publishing Corp.
In its “Breakfast Consumer Trend Report,” Chicago-based research firm Technomic notes that coffee is playing an increasingly important role in consumers’ breakfast purchasing decisions. Thirty-three percent of consumers who drink coffee at breakfast say they are loyal to a coffee brand or restaurant that serves their preferred coffee, which is an increase from 25 percent who reported loyalty in 2009, it states.
The National Restaurant Association (NRA), Washington, D.C., will debut a new Healthier Kids Fare pavilion at its 2012 Restaurant, Hotel-Motel Show, May 5-8, at Chicago’s McCormick Place.