What A Chef Wants: Bringing Joy To The Plate
Chef Govind Armstrong likes to keep it fun, and he seems to be having his way from menus to restaurant businesses.
Retail & FoodService
Percentage Of US Adults Avoiding Gluten Reaches New High In 2013, Reports NPD
As of this January about a third of U.S. adults say they want to cut down or be free of gluten in their diets, the highest percentage making this claim since The NPD Group, a leading global information company, began asking the question in 2009. NPD’sDieting Monitor, which continually tracks on a bi-weekly basis top-of-mind dieting and nutrition-related issues facing consumers, reports that 30 percent of adults, one in every three adults, claimed to cut down on or avoid gluten completely in January 2013. …
Virginia Institute Of Marine Science Seafood Symposium Coming Up March 12
The annual Chefs' Seafood Symposium will be held Tuesday, March 12, at the Virginia Institute of Marine Science in Gloucester Point. …
Congressional Seafood Aims To Beef Up Sourcing Info
One of the Washington region's largest seafood suppliers is teaming up with fishermen and restaurants to give the public more information about its food sources. …
Technomic: Consumer Trends For Beef & Pork Restaurant Entrees
Beef and pork are traditional fixtures on restaurant menus and represent classic favorites on the center of the plate. But now that rising meat costs are beginning to impact restaurant prices, it's more essential for operators to learn consumers' current attitudes and preferences towards beef and pork dishes—trends that can be addressed via menu development and innovative preparations. …