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	<title>Hive to Honey</title>
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	<link>http://www.hivetohoney.com</link>
	<description>the buzz about food</description>
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		<title>Restaurant Brand Loyalty Remains High</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/10/restaurant-brand-loyalty-remains-high/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/10/restaurant-brand-loyalty-remains-high/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 14:38:20 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[branding]]></category>
		<category><![CDATA[coupons]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[loyalty]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3844</guid>
		<description><![CDATA[three in four people think the economy has prompted the average consumer to eat out less often. Yet despite declining visits to restaurants, consumers indicate they are just as loyal (68%), or even more loyal (15%) to the restaurants they frequent.
&#8220;In hard times, many consumers crave familiarity and reliability. When choosing to dine out, it&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/10/restaurant-brand-loyalty-remains-high/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Most Food &amp; Entertainment Companies Get Failing Grade for Policies on Marketing Food to Children</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/10/most-food-entertainment-companies-get-failing-grade-for-policies-on-marketing-food-to-children/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/10/most-food-entertainment-companies-get-failing-grade-for-policies-on-marketing-food-to-children/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 14:33:43 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[kids]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[obesity]]></category>
		<category><![CDATA[regulation]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3841</guid>
		<description><![CDATA[&#8220;Despite the industry&#8217;s self-regulatory system, the vast majority of food and entertainment companies have no protections in place for children,&#8221; said CSPI nutrition policy director Margo G. Wootan. &#8220;If companies were marketing bananas and broccoli, we wouldn’t be concerned. But instead, most of the marketing is for sugary cereals, fast food, snack foods, and candy. [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/10/most-food-entertainment-companies-get-failing-grade-for-policies-on-marketing-food-to-children/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Snack food is on a roll but under attack</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/snack-food-is-on-a-roll-but-under-attack/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/snack-food-is-on-a-roll-but-under-attack/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 18:12:29 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[in-store]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[sodium]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3838</guid>
		<description><![CDATA[After years of lackluster sales, potato chip sales jumped 22 percent and tortilla chips 18 percent since 2007, according to the market research firm Mintel International, which said the salty noshes defied the economic downturn.
&#8220;People bought more chips during the recession because they&#8217;re a good value,&#8221; Mintel analyst Chris Haack said in a study of [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/snack-food-is-on-a-roll-but-under-attack/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The new age of online grocery shopping</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/the-new-age-of-online-grocery-shopping/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/the-new-age-of-online-grocery-shopping/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 18:10:33 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[digital]]></category>
		<category><![CDATA[in-store]]></category>
		<category><![CDATA[grocery]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3835</guid>
		<description><![CDATA[&#8220;Buying your groceries online? What is this, 1996?&#8221; That&#8217;s what someone said to me recently when they found out I do the majority of my grocery shopping through the Internet—yes, produce and all. Sure, online grocery shopping was one of those things that people envisioned to be common in &#8220;The Future™&#8221; but many of the [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/the-new-age-of-online-grocery-shopping/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant diners&#8217; interest in health grows</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/restaurant-diners-interest-in-health-grows/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/restaurant-diners-interest-in-health-grows/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 16:41:34 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3808</guid>
		<description><![CDATA[Remember when &#8220;health&#8221; and &#8220;diet&#8221; were considered dirty words in restaurants? When good-for-you foods were a few items hidden on a remote corner of the menu that consumers rarely ordered? Those days, it seems, are over. 
Today, health, or at least the current definition of it, is all the rage. According to new data from [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/restaurant-diners-interest-in-health-grows/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Demand for Food and Beverage Additives to Grow</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/demand-for-food-and-beverage-additives-to-grow/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/demand-for-food-and-beverage-additives-to-grow/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 16:40:43 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[additives]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[manufacturing]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3817</guid>
		<description><![CDATA[U.S. demand for food and beverage additives is forecast to expand 3.5% annually to $8.5 billion in 2014.  Advances will be driven by increasing consumer interest in nutritionally enriched products and all-natural foods, which promotes demand for high-value premium and natural additives.  As consumers are wary of foods with artificial-sounding ingredients, processors seeking [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/demand-for-food-and-beverage-additives-to-grow/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food Executives Predict a Return to Innovation at 2010 CAGNY Meeting</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/food-executives-predict-a-return-to-innovation-at-2010-cagny-meeting/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/food-executives-predict-a-return-to-innovation-at-2010-cagny-meeting/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 16:31:43 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[in-store]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[growth]]></category>
		<category><![CDATA[industry]]></category>
		<category><![CDATA[industry leaders]]></category>
		<category><![CDATA[innovation]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3821</guid>
		<description><![CDATA[&#8220;There are four reasons why I believe the industry has a strong upside,&#8221; said William Johnson, chairman, president and CEO of Heinz Co. &#8220;First, the growth potential of emerging markets, where the ranks of new middle-class, brand-conscious consumers are increasing at a rapid rate. Second, the industry&#8217;s renewed focus on innovation and marketing in response [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/food-executives-predict-a-return-to-innovation-at-2010-cagny-meeting/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>US restaurants eye sales growth in dining drought</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/us-restaurants-eye-sales-growth-in-dining-drought/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/us-restaurants-eye-sales-growth-in-dining-drought/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 16:12:17 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[promotions]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3816</guid>
		<description><![CDATA[Amid signs of thawing consumer spending, US restaurants are starting to walk a fine line between turning diners on with new lower-calorie dishes and tapas-style small plates and turning them off with creeping price increases.
The course change comes as cost-cutting opportunities dwindle and restaurants try to wean still-skittish diners off discounts and special offers.
&#8220;2009 was [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/us-restaurants-eye-sales-growth-in-dining-drought/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Report: Gen Y Will Spend Us Into Recovery</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/report-gen-y-will-spend-us-into-recovery/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/report-gen-y-will-spend-us-into-recovery/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 15:46:32 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[Gen Y]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3813</guid>
		<description><![CDATA[Boomers have lost the most in terms of retirement and savings, and they have very different spending parameters today,&#8221; Lisa Feigen Dugal, PricewaterhouseCoopers U.S. retail and consumer practice leader, tells Marketing Daily. &#8220;Gen Y, and to a degree, Gen X, have disposable income in a way Boomers don&#8217;t. And they spend very differently. They are [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/report-gen-y-will-spend-us-into-recovery/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Slow, steady growth paying off for Darden</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/09/slow-steady-growth-paying-off-for-darden/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/09/slow-steady-growth-paying-off-for-darden/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 15:43:09 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[casual dining]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[growth]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3810</guid>
		<description><![CDATA[&#8220;The big, well-positioned players like Darden that are very disciplined in their growth are going to find a lot of opportunities at the expense of people who don&#8217;t have the same financial strength,&#8221; said Rick Van Warner, a former company spokesman who now is president of a consulting firm.
Darden has been growing its restaurants at [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/09/slow-steady-growth-paying-off-for-darden/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>To Keep Guests, Fast Food Loses the Fiberglass Decor</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/to-keep-guests-fast-food-loses-the-fiberglass-decor/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/to-keep-guests-fast-food-loses-the-fiberglass-decor/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:55:56 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3785</guid>
		<description><![CDATA[With its slate floors and subdued lighting, Arne Jacobsen-inspired egg-chairs and printed wall panels by French architect Philippe Avanzi, a certain lunch spot in Manhattan’s uber-hip Chelsea district fits right in with the nearby boutiques and art galleries. Less predictable is the place’s name: McDonald’s.
Late last year, the franchisee Paul Hendel became the first operator [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/to-keep-guests-fast-food-loses-the-fiberglass-decor/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Selling the Stranger Stuff</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/selling-the-stranger-stuff/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/selling-the-stranger-stuff/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:55:40 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[mixology]]></category>
		<category><![CDATA[absinthe]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3779</guid>
		<description><![CDATA[Even inside the cocktail-conscious Edison in Los Angeles, some customers arrive a bit shy when it comes to esoteric products like absinthe. The bar stocks multiple brands, but to really educate and help guests get over their hesitation regarding the green spirit, management created a character who could bring the liquid to the masses.
Each evening, [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/selling-the-stranger-stuff/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>America&#8217;s Retro Revival</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/americas-retro-revival/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/americas-retro-revival/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:54:45 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[decor]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3765</guid>
		<description><![CDATA[I’ll wager you two bits your bartender’s wearing muttonchops and a waistcoat. If not you should ask for your money back, order your Sazerac elsewhere.
A decade into the 21st century, much of the populace seems to believe it’s the late 19th to mid-20th. Look around: at the schoolhouse lamps and Edison bulbs illuminating so many [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/americas-retro-revival/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mon Dieu! Will Newfound Popularity Spoil the Dainty Macaron?</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/mon-dieu-will-newfound-popularity-spoil-the-dainty-macaron/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/mon-dieu-will-newfound-popularity-spoil-the-dainty-macaron/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:54:36 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[macaron]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3742</guid>
		<description><![CDATA[Like the cupcake before it, the macaron, a French confection that resembles a pastel-colored sandwich cookie, is ready for its close-up. 
It has been featured on film and television, in magazine articles and a new book called &#8220;I Love Macarons&#8221; by a Japanese pastry chef. Once the preserve of high-end French patisseries such as Ladurée [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/mon-dieu-will-newfound-popularity-spoil-the-dainty-macaron/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Can Anyone Improve Upon the Classic Burger?</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/can-anyone-improve-upon-the-classic-burger/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/can-anyone-improve-upon-the-classic-burger/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:54:23 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[creative]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[burgers]]></category>
		<category><![CDATA[chef]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3740</guid>
		<description><![CDATA[Classic, in fact, was the watchword of the night. &#8220;I just wanted to do a straight-up, classic burger,&#8221; said former Top Chef contestant Spike Mendelsohn of Washington&#8217;s Good Stuff Eatery, the defending champion, clad in a boxer&#8217;s robe and wearing a giant title belt. &#8220;We do classic burgers at Bill&#8217;s,&#8221; said Brett Reichler, chef of [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/can-anyone-improve-upon-the-classic-burger/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The New News Landscape: Rise of the Internet</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/the-new-news-landscape-rise-of-the-internet/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/the-new-news-landscape-rise-of-the-internet/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:54:02 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[digital]]></category>
		<category><![CDATA[internet]]></category>
		<category><![CDATA[news]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3751</guid>
		<description><![CDATA[In this new multi-platform media environment, people&#8217;s relationship to news is becoming portable, personalized and participatory. These new metrics stand out:
Portable: 33% of cell phone owners now access news on their cell phones.
Personalized: 28% of internet users have customized their home page to include news from sources and on topics that particularly interest them.
Participatory: 37% [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/the-new-news-landscape-rise-of-the-internet/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food Shoppers Who Don’t Spend It All</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/food-shoppers-who-don%e2%80%99t-spend-it-all/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/food-shoppers-who-don%e2%80%99t-spend-it-all/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:53:09 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[grocery]]></category>
		<category><![CDATA[spending]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3746</guid>
		<description><![CDATA[Researchers have noticed that more than half of purchases are unplanned, but shoppers are still able to predict near-perfectly beforehand the amount they will spend. A new study, soon to be published in the Journal of Consumer Research, examines this phenomenon.
The authors approached 175 people entering grocery stores, asking them what items they planned to [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/food-shoppers-who-don%e2%80%99t-spend-it-all/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Vibrant Culture of Food Blogging</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/08/a-vibrant-culture-of-food-blogging/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/08/a-vibrant-culture-of-food-blogging/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 18:52:10 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[blogging]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[social media]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3787</guid>
		<description><![CDATA[AT Bistro 55, an upscale restaurant in Rochelle Park, the staff is accustomed not only to customers talking on cellphones, but also to people using phones to take pictures of the food, according to Lorenzo Catlett, the general manager. 
“People come in with iPhones, and it might have seemed strange at first, but now we’re [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/08/a-vibrant-culture-of-food-blogging/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>2010 IACP Cookbook Award Finalists</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/04/2010-iacp-cookbook-aware-finalists/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/04/2010-iacp-cookbook-aware-finalists/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 19:39:58 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[awards]]></category>
		<category><![CDATA[cookbooks]]></category>
		<category><![CDATA[IACP]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3771</guid>
		<description><![CDATA[List of finalists for this year&#8217;s International Association of Culinary Professionals&#8217; Cookbook Award: 
IACP
]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/04/2010-iacp-cookbook-aware-finalists/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New study outlines a generation of snackers</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/04/new-study-outlines-a-generation-of-snackers/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/04/new-study-outlines-a-generation-of-snackers/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 13:49:43 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[in-store]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[kids]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3762</guid>
		<description><![CDATA[Today&#8217;s children are a generation of snackers &#8211; and they&#8217;re not eating nuts and berries. U.S. children consume more than 27 percent of their daily calories from snacks, most of it sugary, salty, high-fat junk, according to a new study in the journal Health Affairs. That equates to nearly three snacks a day, an increase [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/04/new-study-outlines-a-generation-of-snackers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>FDA Survey Finds More Americans Read Information on Food Labels</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/04/fda-survey-finds-more-americans-read-information-on-food-labels/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/04/fda-survey-finds-more-americans-read-information-on-food-labels/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 13:45:08 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[in-store]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[label]]></category>
		<category><![CDATA[nutrition]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3759</guid>
		<description><![CDATA[The 2008 U.S. Health and Diet Survey of more than 2,500 adults from all 50 states and the District of Columbia found that, for the first time, more than half of those surveyed “often” read a label the first time they buy a product. Yet, while the number of consumers reading a food label the [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/04/fda-survey-finds-more-americans-read-information-on-food-labels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Is The Energy Craze Showing Signs of Fatigue?</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/04/is-the-energy-craze-showing-signs-of-fatigue/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/04/is-the-energy-craze-showing-signs-of-fatigue/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 12:26:56 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[in-store]]></category>
		<category><![CDATA[c-store]]></category>
		<category><![CDATA[caffeine]]></category>
		<category><![CDATA[energy]]></category>
		<category><![CDATA[functional foods]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3756</guid>
		<description><![CDATA[&#8220;Manufacturers aren&#8217;t seeing a huge potential in energy candy and snacks,&#8221; she said. &#8220;The popularity of energy hasn&#8217;t really extended to other products. A big drawback in the energy market is the taste. Caffeine can make things taste bitter.&#8221;
Convenience Store News
]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/04/is-the-energy-craze-showing-signs-of-fatigue/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How Mobile Is Changing Shopping</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/03/how-mobile-is-changing-shopping/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/03/how-mobile-is-changing-shopping/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 19:09:51 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[digital]]></category>
		<category><![CDATA[app]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[iphone]]></category>
		<category><![CDATA[mobile]]></category>
		<category><![CDATA[shopping]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3753</guid>
		<description><![CDATA[Mobile phones are fast becoming the way consumers find coupons, research products, compare prices and make purchases. It makes shopping easier for consumers, but that doesn&#8217;t mean retailers are thrilled at the prospect of consumers consulting mobile phones from their aisles &#8212; after all, does Best Buy want you to know that the item in [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/03/how-mobile-is-changing-shopping/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Millennials: Confident. Connected. Open to Change.</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/03/the-millennials-confident-connected-open-to-change/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/03/the-millennials-confident-connected-open-to-change/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 14:38:35 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumers]]></category>
		<category><![CDATA[demographics]]></category>
		<category><![CDATA[Gen Y]]></category>
		<category><![CDATA[millenials]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3748</guid>
		<description><![CDATA[Generations, like people, have personalities, and Millennials – the American teens and twenty-somethings who are making the passage into adulthood at the start of a new millennium – have begun to forge theirs: confident, self-expressive, liberal, upbeat and open to change.
They are more ethnically and racially diverse than older adults. They’re less religious, less likely [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/03/the-millennials-confident-connected-open-to-change/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Açaí, a Global Super Fruit, Is Dinner in the Amazon</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/02/acai-a-global-super-fruit-is-dinner-in-the-amazon/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/02/acai-a-global-super-fruit-is-dinner-in-the-amazon/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 17:28:18 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[acai]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3726</guid>
		<description><![CDATA[CLUSTERED high up in the slender, tilting palms of the eastern Amazon, the little purple orbs known as açaí look mighty, like blueberries that took a very wrong turn out of Maine. These are no mere muffin makers, though.
Virtually unknown outside the Amazon two decades ago, and until 2000 not exported from Brazil — its [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/02/acai-a-global-super-fruit-is-dinner-in-the-amazon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chefs find quality tinned fish can lower food costs, add buzz to menus</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/02/chefs-find-quality-tinned-fish-can-lower-food-costs-add-buzz-to-menus/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/02/chefs-find-quality-tinned-fish-can-lower-food-costs-add-buzz-to-menus/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 17:28:01 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[menu]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3722</guid>
		<description><![CDATA[Many Americans still think of canned seafood as a weekday sandwich stuffer fit solely for low-budget brown baggers. But professional chefs increasingly are hooking high-end customers by featuring tinned fish on their menus.w
Chefs sing its praises for quality, ease of use, almost infinite shelf life and promotion of sustainable seafood stocks.
For instance, celebrity chef José [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/02/chefs-find-quality-tinned-fish-can-lower-food-costs-add-buzz-to-menus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken-wing craze sends prices soaring</title>
		<link>http://www.hivetohoney.com/index.php/2010/03/02/chicken-wing-craze-sends-prices-soaring/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/03/02/chicken-wing-craze-sends-prices-soaring/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 17:27:20 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[prices]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3724</guid>
		<description><![CDATA[It&#8217;s getting more expensive to be a wing man — or woman — these days. The skyrocketing cost of chicken wings is causing restaurant and tavern owners to raise menu prices and threatening to put some out of business.
&#8220;Chicken wings once were so cheap,&#8221; says Ken Moran, owner of Rochester, N.Y.&#8217;s Jeremiah&#8217;s Tavern, which has [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/03/02/chicken-wing-craze-sends-prices-soaring/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kids&#8217; food trends in the spotlight</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/26/kids-food-trends-in-the-spotlight/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/26/kids-food-trends-in-the-spotlight/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 17:56:51 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[K12]]></category>
		<category><![CDATA[kids]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3719</guid>
		<description><![CDATA[Striking a balance
Patterson said there is “definitely a mood for both kids and parents to eat better” and parents are reading labels more.
“If you were moving into the US market and looking at kids’ foods what I’d be looking at is better-for-you foods, but there’s a fine balance to be struck,” he said.
Foods should appeal [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/26/kids-food-trends-in-the-spotlight/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cookies Are Making a Splash on Flickr</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/26/cookies-are-making-a-splash-on-flickr/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/26/cookies-are-making-a-splash-on-flickr/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 14:53:56 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[creative]]></category>
		<category><![CDATA[digital]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3716</guid>
		<description><![CDATA[First came YouTube videos documenting the explosive results of shaking up Mentos and Diet Coke. Now, Bon Appetit notices this: Shutterbugs from around the (virtual) world are capturing the very moment their cookie splashes into their cup of coffee and posting the images on Flickr.
Village Voice
]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/26/cookies-are-making-a-splash-on-flickr/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coming to Terms With a Street Food Boom</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/26/coming-to-terms-with-a-street-food-boom/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/26/coming-to-terms-with-a-street-food-boom/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 14:49:29 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[regulation]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[food carts]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3713</guid>
		<description><![CDATA[As dozens of new licensed and unlicensed mobile vendors vie for spaces at San Francisco’s parks and sidewalks, and customers line up for their food, the city is coming to grips with the street food phenomenon.
Officials are concerned that unlicensed vendors are operating without health department inspections, and brick-and-mortar restaurants and shops complain that street [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/26/coming-to-terms-with-a-street-food-boom/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Multi-sensorial Gastronomy</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/25/multi-sensorial-gastronomy/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/25/multi-sensorial-gastronomy/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 15:27:10 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[fun]]></category>
		<category><![CDATA[gastronomy]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3708</guid>
		<description><![CDATA[During the 8th international gastronomy summit, madridfusión, Arzak and Philips Design present a series of concepts intended not only to delight palates, but also evoke emotion and stimulate the senses. The latest project from the Philips Design Probes program is a multi-sensorial concept using an integration of sensory stimuli that subtly affect the dining experience [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/25/multi-sensorial-gastronomy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What&#8217;s Trendy in Prepared Food?</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/25/whats-trendy-in-prepared-food/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/25/whats-trendy-in-prepared-food/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 14:52:20 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3704</guid>
		<description><![CDATA[The food distributor Ben E. Keith filled the San Antonio Convention Center Wednesday with an array of the latest in prepared foods, from appetizers and corn dogs, fried sweet potatoes and deep-fried green beans, tamales and French pastries to fried catfish and marinated steaks.
The annual gathering, from one of the largest full-service, institutional distributors in [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/25/whats-trendy-in-prepared-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Demand booms for stevia and agave nectar sweeteners</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/25/demand-booms-for-stevia-and-agave-nectar-sweeteners/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/25/demand-booms-for-stevia-and-agave-nectar-sweeteners/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 14:18:44 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[mixology]]></category>
		<category><![CDATA[agave]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[stevia]]></category>
		<category><![CDATA[sweeteners]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3698</guid>
		<description><![CDATA[If you haven&#8217;t heard of agave nectar or stevia, chances are you will before the year is over. The two sweeteners are showing up in cocktails, bottled drinks and a host of other products.  The market for both is exploding.
According to a report by the market research firm Mintel, sales of stevia were close [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/25/demand-booms-for-stevia-and-agave-nectar-sweeteners/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It&#8217;s all about butts in seats</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/25/its-all-about-butts-in-seats/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/25/its-all-about-butts-in-seats/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 14:15:38 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[happy hour]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[strategy]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3700</guid>
		<description><![CDATA[While eateries such as T.G.I. Friday&#8217;s have long offered Happy Hour-type deals, some of the category&#8217;s upper echelon — including The Cheesecake Factory, P.F. Chang&#8217;s and Ruby Tuesday— have recently latched onto Happy Hours as a way to court new business from a recession-weary public that&#8217;s eating out less.
&#8220;It&#8217;s all about butts in seats,&#8221; says [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/25/its-all-about-butts-in-seats/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Americans Still Cutting Back on the Small Things to Save Money</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/22/americans-still-cutting-back-on-the-small-things-to-save-money/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/22/americans-still-cutting-back-on-the-small-things-to-save-money/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 17:24:56 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3693</guid>
		<description><![CDATA[There are other things Americans are doing or have considered doing in the past six months to save some money:
Almost half (45%) say they are brown bagging lunch instead of purchasing it, with 8% having considered doing so; 34% say this is not applicable to them;
Two in five (39%) are going to the hairdresser/barber/stylist less [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/22/americans-still-cutting-back-on-the-small-things-to-save-money/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Marmite takes Manhattan</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/22/marmite-takes-manhattan/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/22/marmite-takes-manhattan/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 16:37:43 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3678</guid>
		<description><![CDATA[For years, British food has been the butt of jokes the world over – and no more so than in Manhattan, despite the thousands of Brits who have colonised the Big Apple and done their best to assert some influence. Now, at last, our culinary expertise is getting the respect it deserves and even famously [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/22/marmite-takes-manhattan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Road trip: Tacos go global</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/22/road-trip-tacos-go-global/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/22/road-trip-tacos-go-global/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 16:36:44 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[global]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3676</guid>
		<description><![CDATA[You can find tacos in outer Mongolia, Amsterdam, Addis Ababa and Australia &#8212; even in outer space (the latter thanks to NASA). They have, in fact, become as ever present as the hamburger.
And that&#8217;s the rub. They no longer seem Mexican, but American, says Jeffrey Pilcher, a University of Minnesota history professor who will give [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/22/road-trip-tacos-go-global/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sushi chefs find other fish in the sea</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/22/sushi-chefs-find-other-fish-in-the-sea/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/22/sushi-chefs-find-other-fish-in-the-sea/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 16:36:09 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[sustainability]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[trends]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3680</guid>
		<description><![CDATA[Some restaurants are responding to the plight of this and other species. In addition to Miya’s, Tataki Sushi &#038; Sake Bar in San Francisco, Bamboo Sushi in Portland, Ore., and Mashiko in Seattle use only species that aren’t threatened or raised in a way that could be detrimental to the environment.
Next month, at a Convention [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/22/sushi-chefs-find-other-fish-in-the-sea/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aramark Launches New Pizza Brand</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/22/aramark-launches-new-pizza-brand/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/22/aramark-launches-new-pizza-brand/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 16:34:56 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[branding]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3682</guid>
		<description><![CDATA[Aramark Higher Education has launched Topio’s, a pizza concept designed for college environments that menus old-world style pizza that can be customized with modern flavors and spices. The “old-world trappings” include fresh pressed dough for thin crusts, organic tomatoes and a traditional blend of mozzarella and asiago cheeses. Slices can be customized with a variety [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/22/aramark-launches-new-pizza-brand/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Burger King Corporation Fires up Game-Changing Secret Weapon</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/22/burger-king-corporation-fires-up-game-changing-secret-weapon/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/22/burger-king-corporation-fires-up-game-changing-secret-weapon/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 16:32:30 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[equipment]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3684</guid>
		<description><![CDATA[Burger King Corporation (BKC 18.23, -0.02, -0.10%)  today announced that BURGER KING(R) restaurants nationwide are cooking with a ground-breaking new broiler that takes product quality and menu innovation to great-tasting new heights. This state-of-the-art equipment is the heart of BURGER KING(R) restaurant kitchens. The broiler, supplied by two manufacturers, features proprietary technology that allows [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/22/burger-king-corporation-fires-up-game-changing-secret-weapon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Johnny Rockets CEO John Fuller on Keeping Ahead of the Competition</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/19/johnny-rockets-ceo-john-fuller-on-keeping-ahead-of-the-competition/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/19/johnny-rockets-ceo-john-fuller-on-keeping-ahead-of-the-competition/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 17:05:03 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[industry leaders]]></category>
		<category><![CDATA[interviews]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3673</guid>
		<description><![CDATA[Amid an onslaught of chef-driven burger joints, 23-year-old Lake Forest, Calif.-based chain Johnny Rockets has held fast to its mission of serving classic hamburgers in a family-friendly environment. New President and CEO John Fuller is counting on that formula to help propel the concept&#8217;s expansion: The 280-unit chain has an aggressive growth plan to double [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/19/johnny-rockets-ceo-john-fuller-on-keeping-ahead-of-the-competition/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>As Brazil Gets Hotter, So Does Its National Drink</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/19/as-brazil-gets-hotter-so-does-its-national-drink/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/19/as-brazil-gets-hotter-so-does-its-national-drink/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 16:48:13 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[mixology]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3648</guid>
		<description><![CDATA[No doubt, with upcoming events like the World Cup in 2014 and the Olympics in 2016, more and more people will become aware of Brazilian culture. That’s a trend that hasn’t been lost on the makers of cachaça (pronounced “ka-SHA-sa,”), the key ingredient in Brazil’s classic cocktail, the caipirinha (pronounced “kai-pur-EEN-ya”). 
Several cachaça brands have [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/19/as-brazil-gets-hotter-so-does-its-national-drink/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Raising the safety bar</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/19/raising-the-safety-bar/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/19/raising-the-safety-bar/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 16:47:39 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[mixology]]></category>
		<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[food safety]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3655</guid>
		<description><![CDATA[A quick trigger finger on the soda gun and a bottle of commercial sour mix might have seen a bartender through in the old days. But today’s cutting-edge cocktail jockey is apt to wash bourbon with bacon fat, shake trendy raw-egg libations and prep a veritable garden of fresh produce.
The explosion of fresh, perishable ingredients [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/19/raising-the-safety-bar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The aging of the U.S. population has resulted in a fundamental shift in the profile of supper restaurant users</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/18/the-aging-of-the-u-s-population-has-resulted-in-a-fundamental-shift-in-the-profile-of-supper-restaurant-users/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/18/the-aging-of-the-u-s-population-has-resulted-in-a-fundamental-shift-in-the-profile-of-supper-restaurant-users/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 18:12:50 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[supper]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3652</guid>
		<description><![CDATA[Historically, supper is the meal that leads the restaurant industry out of recessions, but that won&#8217;t be the case this time, according to a new study by The NPD Group, a leading market research company. Supper is the restaurant industry&#8217;s largest sales generator but has been the weakest performing meal period for the past decade, [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/18/the-aging-of-the-u-s-population-has-resulted-in-a-fundamental-shift-in-the-profile-of-supper-restaurant-users/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Great Grocery Smackdown</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/17/the-great-grocery-smackdown/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/17/the-great-grocery-smackdown/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 17:49:54 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[in-store]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3641</guid>
		<description><![CDATA[Will Walmart, not Whole Foods, save the small farm and make America healthy?

The Atlantic
]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/17/the-great-grocery-smackdown/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Emotional Quotient of Soup Shopping</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/17/the-emotional-quotient-of-soup-shopping/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/17/the-emotional-quotient-of-soup-shopping/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 17:37:58 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[in-store]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[research]]></category>
		<category><![CDATA[shopper]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3638</guid>
		<description><![CDATA[The problem: It&#8217;s not easy to know what prompts people to buy soup, except for something warm to eat on a frosty day. When asked why they eat more soup or not, people tend to &#8220;say they don&#8217;t think of it,&#8221; says Doug Conant, Campbell&#8217;s chief executive.
The company hopes the label and display changes will [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/17/the-emotional-quotient-of-soup-shopping/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Burger King revamps coffee, eyes menu rehab</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/17/burger-king-revamps-coffee-eyes-menu-rehab/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/17/burger-king-revamps-coffee-eyes-menu-rehab/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 17:16:40 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[restaurant business]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3635</guid>
		<description><![CDATA[Burger King plans to launch a massive new coffee line as it tries to overhaul its breakfast menu and boost its slumping business.
The nation&#8217;s No. 2 burger chain will add Starbucks Corp.&#8217;s Seattle&#8217;s Best Coffee to all its U.S. restaurants in a phased roll-out that begins this summer, executives told The Associated Press on Tuesday.
The [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/17/burger-king-revamps-coffee-eyes-menu-rehab/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Greater grains for pizza crusts</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/17/greater-grains-for-pizza-crusts/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/17/greater-grains-for-pizza-crusts/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 17:08:54 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[health-wellness]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3618</guid>
		<description><![CDATA[When it comes to pizzerias catering to customers with food allergies or diet restrictions, gluten-free crust is so 2009 – or rather, that goes for what’s usually employed to make it. Celiac Disease concerns are in fact growing, but those afflicted want more from their food. 
Luckily, the ingredients used to make more healthful crusts [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/17/greater-grains-for-pizza-crusts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>NRN readers rank food regions of Italy</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/17/nrn-readers-rank-food-regions-of-italy/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/17/nrn-readers-rank-food-regions-of-italy/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 17:08:36 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[cuisines]]></category>
		<category><![CDATA[demographics]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[regional]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3623</guid>
		<description><![CDATA[Food Writer’s Diary readers are mostly chefs and others involved in the foodservice industry, as well as food writers, food-studies scholars and amateur food enthusiasts. About 20 percent are based in the metropolitan New York City area and most of the rest are from elsewhere in North America.
The poll was conducted for the first two [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/17/nrn-readers-rank-food-regions-of-italy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chefs Take Note of Goat</title>
		<link>http://www.hivetohoney.com/index.php/2010/02/17/chefs-take-note-of-goat/</link>
		<comments>http://www.hivetohoney.com/index.php/2010/02/17/chefs-take-note-of-goat/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 17:07:59 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[goat]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3627</guid>
		<description><![CDATA[Get this: the most consumed meat in the world isn’t beef, chicken or pork – it’s goat. Here in America, goat cheese is the most widely consumed goat byproduct, with goat meat ranking a far-distant second. But in the past five years, the global popularity of goat meat has begun to spill over to California
Culinary [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/index.php/2010/02/17/chefs-take-note-of-goat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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