When was the last time you had dinner alone in public without paperwork or technology to keep you occupied? It may feel awkward or give you anxiety to walk into a restaurant with nothing but the pleasure of your own company, but if you can get past the stigma of dining alone and the “Is she by herself?” looks, the experience could be one to remember.
Uncover your Weber, pull out the meat seasonings and load up on charcoal because grilling season is nearly here. But, wait! You’ll also need more cash this year if you want the traditional red meat lining your grill racks.
Happy hours have long been associated with grabbing a cheap alcoholic beverage and a bite to eat at a local restaurant or bar. Patrons most often seek establishments that have appealing specials on those traditional items, but more and more customers today are also enticed by non-alcoholic drink options.
Choosing to eat healthy usually means heading towards the fresh ingredients instead of the frozen food aisles in the grocery store for most consumers. Frozen foods can be considered a less appealing choice because they are seen as being processed and full of preservatives or sodium. Even Wendy’s touts its “Always Fresh, Never Frozen” burgers to instill in consumers that fresh is better than frozen.
As we finally come to the end of this year’s harsh winter, it was bone-chillingly obvious in Chicago that climate change is not a problem we will have to worry about sometime in the future – it’s here now. So, what does this mean for the food industry?
Food and Drink Magazine
150 N. Michigan Ave., Suite 900
Chicago, IL 60601
312.676.1100
312.676.1101
