Archive for culinarytrends SmartBlogs

The shifting environment of the consumer package goods industry took center stage this week, with food and beverage readers delving into stories about brands‘ business moves, growth of private-label products in the natural category and the view of the food business from the chief executive chair. Snyder’s-Lance‘s purchase of Diamond Foods and Treehouse Foods‘ purchase of ConAgra‘s private label business were the two most-clicked stories in our food and beverage newsletters this week, while Campbell CEO Denise Morrison’s take on the biggest shifts in the business and the dominance of Kroger‘s private-label products in the natural foods aisle were also of interest.[…] Continue Reading »

It used to be that the word “pairings” automatically turned our thoughts and palates to wine, but the rise in craft beer production, small breweries and brewpubs has brought food and beer pairings to the forefront. About 1,200 of the 2,700 U.S. craft breweries are brewpubs, many of which are honing the art of finding the perfect brew to go with at least some of the dishes on the menu, says Julia Herz of the Brewers Association in Boulder, Colo.[…] Continue Reading »

Since 1983 chefs, winemakers and other foodservice professionals have gathered in Lyon, France for Sirha, the biennial international hospitality and foodservice conference that also encompasses two of the world’s most prestigious cooking competitions: the Bocuse d’Or and the Coupe du Monde de la Patisserie, or World Pastry Cup. While these events — often referred to as the culinary Olympic Games — have been drawing chefs to Sirha for decades, this year will mark the debut of an event at the conference.[…] Continue Reading »

James Beard Award-winning chef Michael Schwartz is working with the International Olive Council to promote olives and olive oil through the Add Some Life campaign. I reached out to Schwartz to find out how restaurants can get creative this film awards season.

What opportunities does movie awards season present for restaurants?

Every night is theater for us in the restaurant so there is a common thread between show business and what we do.[…] Continue Reading »