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- Study: Half of world's food goes to waste
According to a new report by Institution of Mechanical Engineers, about half of the 4.4 billion tons of food produced annually isn't eaten due to inefficient harvesting, storage and transportation or it is wasted by consumers and markets. "This level of wastage is a tragedy that cannot continue if we are to succeed in the challenge of sustainably meeting our future food demands," the group said in its report. CNN
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 | Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here. |
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| Culinary News |  |  |
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- Tasting menus: Chefs respond to critics' complaints
Critics have been debating the rise of the chef's tasting menu in recent months, including a column that posited the idea that the concept turns chefs into tyrants who take away all customer choice. Here, five chefs weigh in on the issue. "To me, a tasting menu is an experience where a chef is really cooking for you. There should be a story behind it, a coherence to everything," said Atelier Crenn chef and owner Dominique Crenn. Eater
(1/10)
- Tasty coq au vin without the hassle
If you've never made coq au vin before -- the comfort food dish of chicken, wine and bacon -- it might be frustrating finding a recipe that isn't an all-day project but still delivers on flavor and presentation. Food writer Rick Nelson says a six-year-old recipe in Cook's Illustrated magazine is the perfect formula for the hearty, warm winter meal and it only takes 90 minutes from start to finish. Star Tribune (Minneapolis-St. Paul, Minn.)
(1/10)
- Tradition and tales add flavor to simple hummus
Hummus is a simple dish that can spark debate over texture, the ratio of beans to tahini and the right mix of seasonings. At Barbounia in New York City, owner Alon Jibli and chef Efi Naon both prefer the versions of the dish they grew up with in Jerusalem and Tel Aviv; still, they come together in their belief that the dish can be an integral part of most meals, including breakfast. The Wall Street Journal
(1/9)
- SOSA holds molecular gastronomy lesson in Dubai
Dubai chefs attended a lesson in molecular gastronomy hosted by food manufacturer SOSA's corporate chef, Matthias Mittermeier, at the Emirates Academy of Hospitality Management earlier this week. At the seminar, Mittermeier identified current trends in the field including using essential oils as flavoring or perfume, and created sweet dishes such as pomegranate jelly cannelloni filled with yogurt foam. Hotelier Middle East (United Arab Emirates)
(1/2013)
| The Healthy Kitchen | | |
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| Beverage News | | |
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- Rapidly-growing Terroir wine bars remaining in NYC -- for now
Wine lover Paul Grieco opened his first Terroir wine bar in New York City in a tiny storefront just big enough for serving great bottles of wine with sides of delicious snacks. Only a few years later, Terroir has expanded to four more locations, although Grieco said he is putting a halt on expansion to fine-tune his business plan.
"(Opening in other cities and states is) not going to happen in 2013. We need to make the five wine bars better," he says. "I want to be regarded as a good businessman." The Wall Street Journal
(1/11)
| A Side of Business | | |
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- Will casual chains bear the brunt of the increased payroll tax?
Casual restaurant chains including Olive Garden and Cheesecake Factory may have to work harder to increase sales this year, as consumers coping with a rise in payroll taxes decide between dinner and a movie instead of doing both, some analysts say. "I don’t think you’re going to see anybody go out of business because of this, but you will see sales moderation and margin contraction," said analyst Peter Saleh. Fox Business
(1/9)
- A bad business plan is the top reason food trucks fail
The No. 1 reason food truck businesses fail isn't due to the menu, employees or location, according to Richard Myrick, editor-in-chief and founder of Mobile Cuisine Magazine, it's having a lousy business plan in an unforgiving economy. "The business plan is what everything your mobile restaurant will do is based on. It will force you to plan ahead, think about the competition, formulate a marketing strategy, define your management structure and plan your financing, among other things," he says. "It is your roadmap to success. Do not proceed without a solid business plan." PizzaMarketplace.com
(1/10)
- How will restaurants cope with new credit-card standards?
By October 2015, restaurants and other merchants that accept credit cards will be required to comply with Europay, MasterCard, and Visa standards or else assume the risks and costs of fraudulent purchases. The safer chip-and-pin system will replace magnetic strips, a change that may mean big investments for restaurant chains that will have to upgrade thousands of POS terminals. QSR Magazine
(1/2013)
| Star Ingredient | | |
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| Food for thought | | |
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