Kitchen Biz Search

Category: "Foodservice Trends"

Pair Plates and Food with American Metalcraft

By Matt Kurnick In 2015 it’s not enough to serve great food in a visually appealing way. The serving vessels should appear to have been made specifically for the culinary creation served on or inside them. It’s now a bit easier to pair plates and food with American…

Rubbermaid HYGEN – A Simple Step Toward Sustainability

By Lee Davis The staff at a local cafe I know collects rainwater in a roof barrel and filters it for use in the kitchen. They heat the water with solar panels. They also employ a number of other energy and resource saving innovations and practices. “Sustainable” has…

Bring the Farm-to-Table Theme to Life

By Matt Kurnick Considering the recent increased emphasis placed on farm-to-table food, Oneida has responded with updates to its Buffet Euro line that look and feel earthy and natural. The additions include a range of pieces featuring wood, stone, and glass. From mason jars and flip-top bottles for…

Direct Dining with MobileServ

By Matt Kurnick Direct dining is an emerging trend in long-term care facilities. It’s pretty simple too. Rather than bring the people to the food, operators are now more inclined to bring the food to the people. Direct dining provides operators several benefits. First, it provides choices. Residents…

Fried Chicken and Waffles

By Matt Kurnick In New York City there are over 110 places that serve some variation of fried chicken and waffles. In Los Angeles there are over 70, in Chicago there are over 40. And several of these restaurants are not quite considered fine dining, but they’re nicer…

Pour the Perfect Pint

By Matt Kurnick St. Patrick’s Day is coming up. And according to the Chicago Tribune, St. Patrick’s Day is the biggest drinking holiday in the United States. So odds are, operators who serve draught beer are going to pour a pint or two as part of the celebration….

Developed Donuts

By Matt Kurnick Gone are the days when a simple glazed donut is enough of a treat to satisfy the collective sweet tooth of so many. Starting as an emerging trend in 2012, the last couple of years have seen upscale donuts and upscale donut shops prove themselves…

Tuxton’s Rustic Artisan Collection

By Matt Kurnick Recently, it’s likely you have experienced food described with any combination of the following buzzwords: local, organic, farm-to-table, or natural. And if you haven’t yet, you will. The challenge for foodservice operators that produce food that fits under this umbrella is to serve it on…

Wine On Tap with Perlick

If one were to Yelp places in New York, Chicago or Los Angeles with wine on tap they’d be pleasantly surprised with the results.   In Los Angeles and Chicago there are at least 20 different dining locations that feature wine on tap, and in New York there…

The American Metalcraft Minis

In the same way that kittens, puppies and babies are loveable, so are the newest items added to the line of mini serving vessels from American Metalcraft. The new additions include a mini aluminum pie pan, tiny milk cans and mini galvanized pails, as seen below. These three…