The Unexpected Comeback of Classic Comfort Food: Liver and Onions For a dish often relegated to the past, liver and onions is experiencing a surprising resurgence. While many restaurants have dropped it from their menus, a dedicated following and a handful of establishments are keeping this old-school favorite alive. But what’s driving this revival, and … Read more
The Golden Age of Fried Chicken: What’s Next for America’s Favorite Comfort Food Diners crave crispy, golden crusts and juicy, tender meat when it comes to fried chicken. But what does the future hold for this beloved dish? From regional favorites to national chains, the fried chicken landscape is constantly evolving. Here’s a look at … Read more
AI Is Redefining the Super Bowl Commercial Landscape Artificial intelligence has moved from a novelty to a staple in Super Bowl advertising. Brands like Google, Amazon and Meta are showcasing generative tools, chat‑bots and AI‑powered assistants alongside traditional product messages. The shift is driven by two forces: Consumer curiosity: Viewers seek to observe how AI … Read more
The Future of Fresh: How Oyster Trends Are Shaping the Seafood Industry Oysters, once a regional delicacy, are experiencing a surge in popularity across the United States. From upscale restaurants to casual eateries, consumers are increasingly seeking out these briny bivalves. But what does the future hold for this growing market? Recent insights from chefs … Read more
Beyond the Menu: The Future of Restaurant Customization & Hidden Gems The dining landscape is shifting. No longer content with static menus, diners are demanding personalization and insider knowledge. A recent trend highlighted by Chef Shaiheem of the Historic Fox Theatre, and reported by Eat This, Not That!, demonstrates this perfectly: the rise of “secret … Read more
New Yorkers are about to have a new lunch option: piadina. This traditional flatbread, popular for decades across Italy’s Emilia-Romagna region, will soon be available at Piadi by La Piadineria, opening later this month in the Flatiron District. A Taste of Italy Comes to Manhattan Piadi marks the U.S. debut for La Piadineria, a fast-casual … Read more
Petone: From Hidden Gem to a Blueprint for Future High Streets? For years, Petone, nestled at the southern edge of the Hutt Valley, was a well-kept secret. A quick drive from Wellington, it offered a quieter pace and a taste of authentic New Zealand life. But something’s been happening. Petone isn’t just remaining charming; it’s … Read more
The Great Food Industry Shakeup: Why Big Brands Are Splitting Up The food and beverage landscape is undergoing a dramatic transformation. From Kraft Heinz to Unilever and Keurig Dr Pepper, industry giants are shedding parts of their empires, reversing decades of consolidation. This isn’t simply a cyclical trend; it’s a response to shifting consumer preferences, … Read more
For the second year running, Nothing Bundt Cakes has been crowned America’s favorite chain restaurant, according to the Nation’s Restaurant News/Technomic report. But this isn’t just a fleeting trend. It signals a broader shift in consumer preferences and a fascinating glimpse into the future of the bakery and quick-service restaurant (QSR) industries. What does Nothing … Read more
The Shrinking Plate & The Rise of ‘Flexibility’: How GLP-1 Drugs Are Reshaping Restaurant Menus For decades, American dining has been synonymous with abundance. Supersized portions, endless breadsticks, and value menus built on quantity reigned supreme. But a quiet revolution is underway, driven not by diet fads, but by a new class of medications – … Read more