Miscellaneous

🧀 In the U.S., 36% of consumers are lactose intolerant according to the National Institutes of Health. Vegan cheese, often made from oil, starch, colorings, and flavorings, is gaining popularity, found on 4.2% of U.S. menus—a 78% increase over the past four years. Technological advancements allow almond milk and other alternatives to curdle and ferment, creating more authentic vegan cheese products. Gen Z and Asian consumers show the highest awareness of vegan cheese, which is rapidly becoming a staple in pizzas, sandwiches, and more.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, has built a prolific career in food journalism. He was a columnist for The New York Sun from 2005 to 2008 and previously contributed to Manager magazine and Asia Times in Thailand from 1992 to 1997. A magna cum laude Tufts University graduate, Thorn studied French cooking at Le Cordon Bleu in Paris and Chinese language and culture at universities in Beijing and Nanjing. His work earned him the 2006 Jesse H. Neal Award and an induction into the Disciples d’Escoffier in 2014. Thorn also hosts a podcast, has written for encyclopedias, and was IFEC president in 2005. Email: [email protected] Social Media: LinkedIn, Facebook, Twitter, Instagram.

🌶 Hot mustard, known by 85% of consumers and tried by 58%, appears on 1.4% of U.S. menus, marking a 44% increase in the last four years. Popular in Chinese cuisine, it's now found in McDonald’s sauce and as a Doritos flavor. Its popularity spans consumer demographics and is a staple in regional and casual-dining restaurants.

🔔 Los Angeles-based vegan chain Hart House, backed by comedian Kevin Hart, closed all four locations on September 10 after two years. Despite no official reason for the shutdown, Hart House had plans for expansion to Atlanta and Washington, D.C., and saw a 350% sales increase in 2023 due to two new locations. The brand, led by CEO Andy Hooper, developed its own meat substitute proteins and didn't partner with external vendors. The broader restaurant industry is similarly struggling, with one-third of top 500 restaurants reporting unit declines over the past year.

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🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, covers food and beverage trends with a podcast, "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008) and earned a 2006 Jesse H. Neal National Business Journalism Award. Before NRN, Thorn lived in Thailand (1992-1997), writing for Manager magazine and Asia Times. He's a Tufts University graduate (magna cum laude), studied at Le Cordon Bleu Paris, and was in Beijing during the 1989 Tiananmen Square protests. A Disciples d’Escoffier inductee (2014), Thorn resides in Brooklyn, N.Y. Contact him at [email protected] and follow on LinkedIn, Facebook, Twitter, and Instagram.

🌕 Supermoon, a sculptural and elegant sofa, features a modular system adapting to any space with unique backrests and armrests inspired by lunar phases. It combines seat cushions with marble or wood tops, partially concealed in an upholstered base on a floating metal frame, creating a lightweight effect. More at minotti.com.

🏖 DEDON introduces PAROS, a fresh, contemporary woven outdoor collection known for its generous proportions and luxurious comfort, featuring low horizontal volumes, signature feet, and a new strand of DEDON Fiber, blending rustic charm with refined elegance.

🍄 Designed by Tollgård & Castellani, the Chanterelle collection of low tables encapsulates the essence of nature with a unique design inspired by woodland walks. Featuring three sizes, the collection mimics the forest's branches, canopies, and floor with organic, sculptural forms. More details can be found at giorgetti.eu.