Archive for locavore SmartBlogs

Chef Thomas Keller’s The French Laundry is famous for its culinary garden, and the man behind the garden, Tucker Taylor, offered NRA Show 2011 attendees a tasty peek at the philosophy behind the garden, its purpose and, most importantly, what delicious produce it yields for The French Laundry chefs.

The goal of the garden is to educate chefs and the surrounding community.[…] Continue Reading »

Everyone from home cooks to mom-and-pop café operators to chain restaurant companies have to concern themselves with food prices in an economy just beginning to right itself after a prolonged slump. Food prices jumped 3.9% last month, the biggest increase since 1974, and forecasts call for additional increases this year.

Several international restaurant companies have included cautionary notes about the potential impact of higher food prices this month, while remaining largely optimistic about their ability to absorb them.[…] Continue Reading »

Finding ways to put more local items on the menu often requires a concerted effort, and — at least at first — may prove time-consuming and expensive for eateries, depending on their locations and seasons of the year.

One state has been ahead of the curve, living up to its Garden State nickname with a marketing effort that’s proven a model for other states looking to connect farmers and growers with local restaurants.[…] Continue Reading »

SmartPulse — our weekly reader poll in Restaurant SmartBrief — tracks feedback from restaurant owners and managers about current trends and issues.

Last week’s poll question: What is your No. 1 priority when sourcing ingredients?

  • How far the ingredient has traveled — is it local? — 8.53%
  • If the ingredient is organic — 6.2%
  • How tasty the ingredient is — 51.16%
  • The price of the ingredient — 27.91%
  • None of the above — 6.2%

Taste is king for Restaurant SmartBrief readers selecting ingredients for their menus.[…] Continue Reading »

SmartPulse — our weekly reader poll in SmartBrief on Restaurants — tracks feedback from restaurant owners and managers about current trends and issues.

Last week’s poll question: What bar trend are you most likely to adopt?

  • Craft beers are something my restaurant can get on board with — 38.4%
  • Locally produced beverages. They appeal to customers and it’s environmentally friendly — 25.5%
  • Sparkling wine and punch — 5.6%
  • Retro cocktails.
  • […] Continue Reading »