- May 3, 2013 | bite-sized dessert ideas, menu development, mini dessert menu, mini desserts, restaurant trends, small bites desserts
A recent NRN article highlights some interesting finds about the continued popularity of miniature desserts. Small bite desserts have been successfully making their ways into menus across the globe, from fast food chains to fine dining establishments. Bite-sized desserts are fun, delicious, and easy to eat. Adding small-bite desserts to your menu can also help create some buzz and traffic to your restaurant. Not sure where to start? We’ve created a list of some mini dessert ideas to help get your creative-cooking juices flowing. Cheesecake bites: present your guest with a sampler plate of mini cheesecake bites topped with different....February 27, 2013 | alcohol trends, beverage trends, hard cider, restaurant trends
Hard cider is rapidly expanding beyond Martinelli’s and into a craft beverage. Traditionally made with apples, cider can also be from the juice of other fruits such as peaches, berries, and pears. The typical ABV for hard ciders are also very flexible, ranging from 2% to 8.5%. It has been cited by various publications as the next trend in beverages and a plethora of artisanal shops have cropped up, offering styles of cider for every palate. Hard ciders offer restaurants an impressive variety of options to utilize for both food pairing and expanding its beverage menu in lieu of....June 28, 2012 | bbq, how to smoke food, restaurant trends, smoked food trends, smoking food tips
A recent Wall Street Journal article entitled, Move Over Bacon: Foodies Just Want the Smoke, discusses the passing of one food trend (e.g. bacon) and the emergence of a new one — smoke! We cannot deny the appeal of smoke-flavored foods, from the distinct taste to the pleasant aroma, smoked foods are definitely rising in popularity. The beauty of smoke is that nearly any food or dish can be smoked; smoked meats, desserts and even cocktails have been featured at various restaurants across the nation. All you really needs is some wood chips (such as hickory, apple, maple, cherry, ash, alder,....April 19, 2012 | food conference, northwest foodservice show, restaurant trends
Dean Small, founding partner of the Synergy Restaurant Consultants, will share his Top Ten “Trends with Benefits” in a lively keynote address to the Northwest Foodservice Show on Sunday, April 29, 2012. Small, founding partner of Synergy Restaurant Consultants, has been in hundreds of kitchens and dozens of boardrooms working with over 200 nationally-known companies. Says Small, “I’ve traveled over 12 million air miles and I eat at over 400 restaurants a year, so I’ve had a chance to see the latest trends up close and see how great brands capitalize on the latest trends in a way that truly benefits....January 9, 2012 | gourmet grilled-cheese, restaurant trends
Grilled cheese — it’s not just buttered white bread and two slices of processed cheese, anymore. Gourmet grilled cheese sandwiches are all the craze right now in New York. At Artisinal, you can indulge in “The Frenchie,” a sandwich of melted bried, mushrooms and black truffles for $19.50. Or perhaps you’d like to try Little Muenster’s grilled cheese made with French sourdough, gruyer, chevre, leek confit and pancetta, for $8.75. Not your everyday, run-of-the-mill grilled cheeses, spots like Balthazar and Breslin have tapped into the upscale grilled-cheese niche. The Mark’s Croque madame, a grilled cheese variation, is an impressive $18.....