Another Broken Egg Cafe invites guests to savor the summertime and celebrate indulgence with four new summer-flavored dishes, two craft cocktails and one mocktail. The new items are available at most cafes across the nation and can be purchased for dine-in, takeout and delivery. “We’re constantly listening to guest feedback to draw into our menu innovation, and incorporating the freshest flavors into our seasonal offerings,” said Brandy Blackwell, vice president of marketing for the “NextGen Casual” brand. “After a successful debut at select cafes last summer, we’re thrilled to expand these of ..read more

Les Dames d’Escoffier International (Les Dames) and The Julia Child Foundation for Gastronomy and Culinary Arts announced the 2024 LDEI Legacy Award Winners. The LDEI Legacy Awards are curated industry experiences designed specifically to enhance the careers of women in food, beverage, and hospitality. The winners are Heather Carpenter, Tara McDonough, Sami Maldonado, Melissa Maness, and Anamaría Morales. The five outstanding individuals chosen for the Legacy Award exemplify excellence, innovation, and leadership in their respective areas of expertise. Their dedication to culinary arts, sustai ..read more

Perkins Restaurant and Bakery announced the return of its beloved Strawberry Fresh-tival. This year, the fresh-tival brings a berry-licious lineup of new, irresistible dishes featuring loaded plates bursting with flavor and freshness. “Our signature Strawberry Fresh-tival is eagerly anticipated each year and celebrates the sweetness of the spring season,” says Diana Garcia-Lorenzana, vice president of marketing for Perkins Restaurant & Bakery. “Our culinary team has worked diligently to bring guests a variety of strawberry-centric dishes, created to ensure guests leave full and eager to re ..read more

On Tuesday, April 23, the U.S. Department of Labor published a new final rule raising the minimum pay requirements for certain exemptions to the Fair Labor Standards Act’s (“FLSA”) minimum wage and overtime requirements. The final rule also provides for periodic, automatic increases in these requirements going forward. So, what should restaurants know about the new rule, and how can they stay compliant with this shifting landscape? Background The FLSA, among other things, requires that most employees be paid at least one-and-one-half times their regular rate of pay for all time worked over 40 ..read more

Sponsored by Hillshire Farm® Brand The increase in fast food chains and urban lifestyles is boosting meat production and consumption in North America, according to Meticulous Research. This trend is leading to a wider variety of meat products available, including dinner sausages, which are becoming a favorite among chefs for their versatility. This year, Statista forecasts that the sausage market will grow at an annual rate of 5.42 percent from 2024 to 2028. Despite the growing market, the influx of new products can make it challenging for restaurant operators to find high-quality sausages, as ..read more

It is no secret that the biggest issue restaurant owners face is the labor issue. It is increasingly difficult for restaurant owners to find new employees and retain their best people. The labor market is dissipating for restaurant owners as restaurant workers leave the industry in favor of industries that provide better pay, hours, and benefits. Despite an overall increase in restaurant worker wages over the last two years, it is not enough to retain good employees because other industries are paying more on top of providing benefits that are not as common in the restaurant industry. Workers ..read more

 Questex, the leading information and event services company focused on the experience economy, announces the launch of Bar & Restaurant Expo Texas, an extension of the nation’s largest and most influential gathering of bar and restaurant owners and operators. With the theme “Unlock your profit potential,” the event will bring together 4,500 bar, restaurant and hotel owners, operators, GMs, investors, and developers. Co-located with The Hospitality Show, October 28-30 at the Henry B. González Convention Center in San Antonio, TX, this venue will serve as a hub for ..read more

Among New York City’s many Thai restaurants, it’s not uncommon to find Isaan cuisine showcasing the country’s northern-inspired dishes or even Bangkok street food. The recent opening of Saitong (244 West 48th Street) in the heart of Midtown, however, presents southern Thai cuisine in an elevated, modern light the Big Apple hasn’t seen before. Saitong’s exhilarating debut is rooted in one Thai family’s successful run operating the popular restaurant Spicy Shallot, which is still going strong today in Elmhurst, Queens, in an area affectionately known to many as New York’s Thai Town. Brian Lam, w ..read more

Iron Hill Brewery & Restaurant (Iron Hill), renowned for its craft beers and culinary creations, raises its medal count to 86 at the World Beer Cup and GABF by bringing home some more Gold for their 30 E. Stout, brewed by Ken Orner, in the Sweet Stout category and a Gold for their Philly Chili, brewed by Pete Corbett, in the Chili Beer category. Both awards were recently bestowed to them at the 2024 World Beer Cup, an extremely prestigious International competition where the nearly 300 Brewers Association judges evaluated over 10,000 entries from over 2,000 br ..read more

Chili’s wants to showcase value amid tough macroeconomic times, and it’s looking to do so by pulling share from the fast-food segment, particularly McDonald’s. The chain launched the Big Smasher, a nearly 0.5-pound burger with Thousand Island dressing, lettuce, cheese, pickles, and red onions on a brioche bun—quite similar to McDonald’s Big Mac. It lives on the regular menu but will be available for $10.99 on the 3 for Me platform for a limited time. The product can be paired with unlimited chips and salsa, drinks, and fries. CEO Kevin Hochman said that when a casual-dining occasion can delive ..read more