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Tock and Google now offer experience reservations; Diibs launches as a platform for bidding on last-minute reservations
Regional, seasonal ingredients alter menus, consumers’ expectations
January 23, 2012
By Fern Glazer
This story is part of an online preview of "The NRN 50: Game Changers.” In this special report, NRN highlights some of the people, ideas, technologies, concepts and trends pushing the restaurant industry in new directions. The full report is available exclusively in the January 23 issue. Subscribe to Nation’s Restaurant News.
Chefs have been trying to select and prepare the freshest ingredients for as long as there have been, well, chefs. In recent years, though, some have taken their quest to hyperlocal lengths, like Dan Barber, who started an entire agriculture center in Pocantico Hills, N.Y., to supply his Blue Hill at Stone Barns restaurant.
But as diners have shown more interest in knowing where their food comes from...
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