Archive for fancyfood SmartBlogs
One of our favorite annual food shows is under way in San Francisco. If you’re missing the 37th Winter Fancy Food Show, here are the trends that have been identified by the show’s owner, the National Association for the Specialty Food Trade.
- Innovative salad ingredients and seasonings.
- Healthy and all-natural cocktail mixers.
- Pickled fruits and vegetables.
Why should “do you need change” be considered dirty words? Why will diners need to hire a babysitter before going to one Pennsylvania eatery? And why does a McDonald’s in Russia think it’s a supermarket?
Find the answers to all the questions and more in last week’s top five most-clicked links in SmartBrief on Restaurants:
- 10 phrases that should never pass your servers’ lips
- 5 tips on how menu pricing and top flavors from the Fancy Food show
- Pennsylvania restaurant bans children younger than 6
- Restaurants join effort to serve healthy meals for children
- McDonald’s persuades Russia it’s a retailer, not a restaurant
Image credit: narvikk, via iStockphoto[…] Continue Reading »
Chef Carla Hall said it best on Tuesday at the Summer Fancy Food Show: Online marketing is a full-time job. The chef who climbed to celebrity status through “Top Chef” was at the show to discover new packaging and artisan cheeses, but picked up a few ideas from Paul Zullo, managing director of Silver Creative Group, who outlined a three-part program for online marketing at the show.[…] Continue Reading »
The Summer Fancy Food Show opens Sunday in Washington, D.C., and SmartBrief is gearing up to discover what innovation the industry has cooked up this year. In advance of the event, Jean-Louis Barjol, executive director of the International Olive Council, wrote a guest post to discuss olives and olive oil, which you will probably come across on the exhibit floor.[…] Continue Reading »
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