Food critics vs. influencers: shaping culinary trends
Exploring the impact of traditional critics and modern influencers on the ever-changing culinary landscape
The culinary landscape is ever-evolving, driven by a myriad of influences that shape our dining experiences and food choices. Among the most significant players in this realm are food critics and influencers, whose reach, expertise, and impact on consumer behavior are undeniable. This article delves into the historical context and evolution of these roles, their influence on culinary trends, and the distinctions between traditional food critics and modern influencers.
Historical context and evolution
1. Origins of food criticism
Food criticism has a rich history that traces back to the mid-20th century, when the culinary world began to gain significant public interest. Early pioneers like James Beard, often referred to as the "Dean of American Cookery," and Craig Claiborne, the first food editor at The New York Times, laid the groundwork for modern food criticism.
Original story and image on Food & Wine
Original story and image on Restaurant Business
From Driver To Diner: The Direct Line Between Easy Pickups And Happy Customers
Third-party delivery (3PD) services play a critical role in bringing delicious meals from restaurants into the hungry hands…er, mouths…of customers. And with 31% of American consumers using third-party food delivery services at least twice a week, according to a comprehensive study done by Deliverect, that’s a lot of customers—and restaurants—relying on 3PD drivers to deliver their favorite meals to them fast and without incident.
But many drivers making these deliveries experience significant headaches during order pickup that make their jobs harder—issues like long waits, confusing pickup processes and crowded lobbies. Not only do these delays and inefficiencies slow drivers down and reduce their ability to perform their jobs well, but they ultimately affect the diner’s experience, leading to late deliveries, which, in turn, may mean a cold or less fresh meal—and an overall poor customer experience.
From Driver To Diner: The Direct Line Between Easy Pickups And Happy Customers
Not All About the Food: How Can You Make Your Restaurant More Than Just a Place to Eat?
The need (and love!) for food is something unites us. It’s so closely associated with social gatherings with friends and family, and enjoyable experiences. In that regard, going out to a restaurant is more than just having a meal that you didn’t need to prepare – it’s also an opportunity to spend time with loved ones, socialize and have fun.
That being said, restaurants are more than just food. Even if the meal was a little sub-par, a guest’s overall dining experience might be saved by a truly unique and memorable atmosphere. And that is the secret of an amazing restaurant -- creating a cozy and inviting environment that goes above and beyond what’s just on the menu.
Here are a few tips to consider to be one of these restaurants
Not All About the Food: How Can You Make Your Restaurant More Than Just a Place to Eat?
Original story and image on The Rail
Original story and image on Eater
For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning
Cooking, refrigeration, air conditioning, water use, and packaging contribute to greenhouse gas emissions too. These restaurants try to tackle them all.
Café, a cozy farm-to-table restaurant in Brookline, Massachusetts, hums with customers on a steamy July mid-morning. Patrons sip coffee on the shady sidewalk patio. Inside, people hunch over laptops or chat with friends, waiting for Turkish poached eggs with harissa-spiced eggplant or cinnamon custard French toast.
Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Chef-owner Colleen Marnell-Suhanosky opened the restaurant in 2013 after working for renowned Boston chef Lydia Shire and at various East Coast restaurants, including Gramercy Tavern in New York City.
For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning