On the Front Burner

Macy's goes upscale with new Herald Square eatery
Macy's will open the doors of Stella 34 Trattoria at its Herald Square flagship in New York City next week, a 260-seat upscale eatery with Broadway views that's part of the store's $400 million renovation. The restaurant, which will be open later than the store, aims to become a dining destination in its own right with a menu developed with help from Lincoln Ristorante executive chef Jonathan Benno. The New York Times (tiered subscription model) (2/26)

Restaurant News

Chipotle addresses a learning curve in London
Chipotle's big burritos have proven popular in the U.S. but the chain faces a steeper climb in the U.K., where consumers aren't as familiar with Mexican-influenced cuisine. The chain will invest more on marketing to raise brand awareness in the U.K., where it now operates six restaurants, said spokesman Chris Arnold. Bloomberg Businessweek (2/26)

Other News

Leading Voices

Web series highlights fast-casual game changers
Paul Barron's 10-episode web series "Fast Casual Nation" goes behind the scenes at innovative fast-casual concepts around the country. The show explores trends including the "better burgers" at Roam Artisan Burgers in San Francisco, fresh-Mex menus at Salsa Fiesta and Velvet Taco and healthier dining at places like Boulder, Colo.'s Modmarket. SmartBrief/SmartBlog on Food & Beverage (2/27)

The business argument for cutting portion size
A pair of recent studies point to the fact that cutting portion size makes business sense for restaurants, writes Hudson Institute Senior Fellow Hank Cardello. Consumers have cut their fast-food consumption in recent years, and while the number of restaurant meals served declined between 2006 and 2011, sales of lower-calorie dishes rose 2.5%. Forbes (2/26)

Denver eateries weigh the cost of Restaurant Week
Some 85 new restaurants participated in Denver Restaurant Week for the first time this year, but others that participated in past years opted out this time around, and some others say they stay away out of fear that serving lower-priced promotional meals could harm their reputations. "If I am going to welcome a couple that has never dined at Fruition, why would I want to change who I am as a chef by serving something that I would not be proud to serve the other 50 weeks throughout the year?" said Fruition chef and owner Alex Seidel. The Denver Post (2/26)

What to consider when selling your restaurant
The economic uncertainties of the past few years have many restaurant owners waiting for a better time to sell. When it's time to sell, BizBuySell's Curtis Koeker offers a checklist for sellers looking to make sure they consider all the implications of making the sale. Restaurant Hospitality (2/2013)

Culinary Spotlight

Cereal flavors move beyond breakfast
Chefs are using breakfast cereal in both sweet and savory dishes, and cereal flavors are appearing in vodka, lip balm and Betty Crocker muffin mixes. "Making a connection with something you eat is what we believe really strikes a chord, sparks a memory and keeps you obsessed," said Christina Tosi, who creates desserts including ice cream made with cereal milk for Momofuku Milk Bar in New York City. The Washington Post/The Associated Press (2/27)

Movers & Shakers

Food for Thought

It's the most unhappy people who most fear change." -- Mignon McLaughlin, American author and journalist Share: