Remove 2015 Remove Influencer Remove Serving
article thumbnail

MRM Research Roundup: End-of-February 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. percent between 2015 and 2018, compared with a 2.5

2020 481
article thumbnail

Clarissa Wei Knows All Too Well That Food Is Political

EATER

An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A A lot of people are really good at coming up with gorgeous new recipes that no one has ever seen before.

Food 363
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

The Next Era of American Fine Dining Is Here, Care of West Africa

EATER

For Balogun, presenting a Nigerian culinary experience under the fine dining label serves less to imitate an aesthetic that was for a long time not associated with African cuisine. To him, it’s a tribute to the art form of food presentation, as well as the pride with which he has long viewed the possibilities of his home food. It’s important.”

article thumbnail

How Restaurant Dessert Menus Shaped Our Sweet Tooth

EATER

Served at his acclaimed restaurant The Fat Duck since the early 2010s, the dessert is the definition of over the top, involving 80 ingredients, 55 steps, and 23 distinct elements , including a chocolate sphere filled with pear caramel, citrus yogurt, a fried churro, nitrogen-dipped grapes, and aerated saffron.

2010 321
article thumbnail

The Great Birria Boom

EATER

And yet, the Mexican state with few traditions, better known for its seafood and innovative, pioneering chefs like Plascencia, Benito Molina, and Jair Téllez, was rigid about birria de res: All Tijuana stands served it the same way. And you’d better be done by 1 p.m

article thumbnail

MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both. The Humane Society of the United States.

article thumbnail

The New Soul Food of Paris

EATER

When all those people came together, they influenced the food,” Opie tells me, identifying specifically the introduction and use of red beans and rice, and of plantains. Minus the red drink, Lionel Chauvel-Maga has more or less based Gumbo Yaya on what Miller would include in his definition of soul food.

Food 363