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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

Chefs and home cooks will further explore the dynamic flavors of cooking, salad and finishing oils such as toasted sesame, coconut and avocado oil to bring out the distinct dimensions of each dish. 2025 Dining Trends Embracing Newstalgia Chefs and mixologists will lean into ‘newstalgia’ by adding playful twists on classic dishes.

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Wine concepts were the surprise toast of casual dining last year

Restaurant Business

Despite a nationwide slump in wine sales, wine-centric casual-dining chains like Sixty Vines and Postino are booming. Heres their recipe for success.

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Chicago Restaurants You Need to Visit This Week

Restaurant Clicks

Like most diverse large cities, Chicago’s food scene has every cuisine and dining experience imaginable from hundreds of restaurants, brewpubs, and trailers. My extensive list of the best restaurants in Chicago has every type of food, atmosphere, and price range to satisfy any craving, dining expectation, and budget. Order Online.

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Where to Eat in 2024

EATER

This is the year chefs in Udon Thani, Thailand, steal the spotlight from Bangkok with spicy-sour Isan cooking, the year Cairo’s contemporary restaurants redefine the ancient capital with modern takes on traditional Egyptian dishes, the year street vendors fuel a buzzing reggaeton scene in Medellín, Colombia.

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MRM Research Roundup: Diner Resiliency, Automation Technology, and Egg Prices

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.

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The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

See Sugarfish (inexpensive sushi / omakase) and Burger Lobster as leaders in this sector but many Asian concepts are going in that direction as well. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. FAT Brands Chairman and CEO Andy Wiederhorn.

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The Best Takeout in Knoxville

KaTom

Some of these eateries were founded specifically for grab-and-go convenience, while others just got into the to-go business because of this new normal. From a Food & Wine love letter to a 2010 visit from the Travel Channel’s “Man vs. Food” , the Scruffy City is finally getting some respect in the food world.