Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

The healthy food movement is alive and kicking.

“The consumer-driven shift towards fresher, cleaner foods isn’t a fad. It is a movement that is here to stay,” reported “Fortune” last year.

And stay it has!

We are increasingly seeing more fine-dining restaurants offer fresh, seasonal, farm-to-table ingredients within their menus. As well as many fast casual concepts making health-conscious decisions when it comes to sourcing ingredients, ultimately, making the healthy food movement part of their business model.

According to a Statista survey, 59 percent of professional chefs from the American Culinary Federation stated that vegetable carb substitutes were a top trend in main dishes for restaurant menus in 2017. In another survey from the same source, 76 percent of consumers said they are making small changes to achieve a healthier overall diet in 2016.

At the rate consumers are gravitating to a health-conscious diet, it is more important than ever for foodservice professionals and suppliers to recognize this and cater to the demand.

That’s exactly what yogurt company Chobani® has been doing through its recipe gallery for the foodservice industry.

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Moxie — The Restaurant That Deserves Its Name

In this episode of Table 42, brought to you by the Foodable Network, we visit Moxie Kitchen + Cocktails in Jacksonville, FL. We speak to the Executive Chef and Owner of the restaurant, Tom Gray about how he created the unique menu, interior design, and lighting. Watch the full episode to see how the chef prepares the customer favorite dish that features a pressure cooked octopus and the restaurant's sweet and tangy take on chicken and waffles.

Root Takes Culinary Arts to the Next Level

In this episode of Table 42, brought to you by the Foodable Network, we visit NOLA's Root. Host Paul Barron talks to Executive Chef Phillip L. Lopez as he prepares creative and distinctive dishes you won't see anywhere else, including their out of world take on Foie gras. Watch the full episode to see what inspired Root's menu of playful textures and the unique presentation of the dishes in cigar boxes. 

The New Fine Dining

Chef at El Ideas prepares dishes in front of diners  | YELP

Chef at El Ideas prepares dishes in front of diners | YELP

Fine dining restaurants across the nation are transforming the fine dining experience and diners are lovin it. It is not that fine dining restaurants are losing their classy image, but rather they are providing a more personal and approachable experience.

An example of a fine dining restaurant altering the fine dining experience is El Ideas in Chicago. This restaurant does not have a fancy location being in the gritty Douglas Park neighborhood. The restaurant is BYOB and music is loud. The kitchen is not hidden in the back, but instead is open and part of the seating area. Guests can speak to the chef directly if they want. But the cuisine is still impeccable with a less stuffy atmosphere. Guests are even encouraged to lick their plates.

So why this fine dining evolution? Well, the millennial generation is interested in a more accessible experience. They want to be more involved. According to a study published in the November issue of Harvard Business Journal, guests have a more enjoyable dining experience if they can actually see the chefs prepare their meal. 

Do you think this trend of fine dining will continue to catch on as the younger generations gains more influence? Read More

The Capital Grille: A Fine-Dining Chain Success

The Capital Grille: A Fine-Dining Chain Success

By Kerri Adams, Managing Editor 

The Capital Grille is one of the many brands operated by Darden Restaurants . But out of all the fine dining chains that the firm owns, including Eddie V's Prime Seafood and Season 52, The Capital Grille is the most successful. The fine-dining segment is crowded with other upscale steakhouses, including Ruth's Chris Steak House, Morton's The Steakhouse, Fleming's Prime Steakhouse, Texas De Brazil, Shula's Steak House– to name a few. Nonetheless, this restaurant continues to expand, with over 50 restaurants in roughly 20 states. 

How the Brand Reached Success Against the Odds

The opening of the first The Capital Grille was risky for two reasons. One it first opened in 1990, during the ongoing recession and in Providence, RI. Downtown Providence was not the downtown it is today with the upscale and dining at Providence Place (which opened in 1999.) The downtown area was a bit rundown and was needing some tender  love and care. However, this is where the founder Edward P. "Ned" Grace, III decided to open the first location. From humble beginnings, the restaurant's initial success lead to the opening of other chains in city markets, including the neighboring cities Boston and DC. The Providence location is projected to move by July 2015 from it's original location to a larger location in the GTECH center. The fine dining restaurant has been celebrated today with several awards– the brand was named one of the top 50 American restaurants in Open Table’s Diners’ Choice Awards and has won a number of “Best of Awards of Excellence” from Wine Spectator magazine.

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