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	<title>The Food Group - Hive to Honey &#187; dining</title>
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	<link>http://www.hivetohoney.com</link>
	<description>the buzz about food</description>
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		<title>Opentable samples limited-time dining deals</title>
		<link>http://www.hivetohoney.com/2010/08/30/opentable-samples-limited-time-dining-deals/</link>
		<comments>http://www.hivetohoney.com/2010/08/30/opentable-samples-limited-time-dining-deals/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 15:45:09 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[creative]]></category>
		<category><![CDATA[digital]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[coupon]]></category>
		<category><![CDATA[customers]]></category>
		<category><![CDATA[deals]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[groupon]]></category>
		<category><![CDATA[opentable]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[social]]></category>
		<category><![CDATA[yelp]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=5607</guid>
		<description><![CDATA[Opentable is testing Groupon-like dining deals in two markets. If Opentable Spotlight pilots in New York and Boston prove successful and spread to more cities, this group buying snack could turn into a feast for the San Francisco company. Spotlight has been going for four weeks now, and it features a different restaurant deal in [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>DineEquity CEO Says Casual Dining Discounting Not Letting Up</title>
		<link>http://www.hivetohoney.com/2010/08/02/dineequity-ceo-says-casual-dining-discounting-not-letting-up/</link>
		<comments>http://www.hivetohoney.com/2010/08/02/dineequity-ceo-says-casual-dining-discounting-not-letting-up/#comments</comments>
		<pubDate>Mon, 02 Aug 2010 14:54:12 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[digital]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[casual]]></category>
		<category><![CDATA[casual dining]]></category>
		<category><![CDATA[coupons]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[discounting]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=5291</guid>
		<description><![CDATA[Discounting isn&#8217;t letting up much at casual-dining restaurants. DineEquity Chief Executive Julia Stewart says independent and chain restaurants both are still relying on discounts of existing meals to attract customers, crimping the profit on those items. &#8220;I do see a lot of discounting and whatever it takes to bring people in,&#8221; Stewart said Thursday on [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/08/02/dineequity-ceo-says-casual-dining-discounting-not-letting-up/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Souping Up the Menu</title>
		<link>http://www.hivetohoney.com/2010/06/29/souping-up-the-menu/</link>
		<comments>http://www.hivetohoney.com/2010/06/29/souping-up-the-menu/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 13:47:43 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[retail]]></category>
		<category><![CDATA[consumers]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4961</guid>
		<description><![CDATA[As competition for share of stomach intensifies during this prolonged economic downturn, it is increasingly important for quick serves to innovate in order to separate themselves from competitors and keep their guests excited to come back and try new offerings. A recent Technomic study found that nearly 35 percent of all appetizer innovation in the [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/06/29/souping-up-the-menu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Adults going out less often, study finds</title>
		<link>http://www.hivetohoney.com/2010/06/23/adults-going-out-less-often-study-finds/</link>
		<comments>http://www.hivetohoney.com/2010/06/23/adults-going-out-less-often-study-finds/#comments</comments>
		<pubDate>Wed, 23 Jun 2010 14:05:46 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[retail]]></category>
		<category><![CDATA[adults]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[dining out]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[spending]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4924</guid>
		<description><![CDATA[Even as the economy begins to improve, U.S. adults are still limiting their visits to bars and restaurants, according to new research by The Nielsen Co. In a May survey of 7,500 consumers of legal drinking age, more than half, or 58 percent, reported patronizing casual restaurants less often than they did before the economic [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/06/23/adults-going-out-less-often-study-finds/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Restaurants Still Serving Poor Financial Dishes</title>
		<link>http://www.hivetohoney.com/2010/06/21/restaurants-still-serving-poor-financial-dishes/</link>
		<comments>http://www.hivetohoney.com/2010/06/21/restaurants-still-serving-poor-financial-dishes/#comments</comments>
		<pubDate>Mon, 21 Jun 2010 14:36:42 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[chains]]></category>
		<category><![CDATA[consumers]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4909</guid>
		<description><![CDATA[The sour flavoring of the 2007-2009 economic uproar has financially starved the restaurants industry which saw the number of their regulars drastically melting away. The recession took away much of the consumer confidence required to maintain an adequate level of discretionary spending, and people chose to stay home and eat those home-made dishes forfeiting dining-out [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/06/21/restaurants-still-serving-poor-financial-dishes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Technomic Sees Upside for Family-Style Restaurants As Consumers Remain Budget-Conscious</title>
		<link>http://www.hivetohoney.com/2010/06/16/technomic-sees-upside-for-family-style-restaurants-as-consumers-remain-budget-conscious/</link>
		<comments>http://www.hivetohoney.com/2010/06/16/technomic-sees-upside-for-family-style-restaurants-as-consumers-remain-budget-conscious/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 16:58:44 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[budget]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[thrift]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4876</guid>
		<description><![CDATA[Technomic&#8217;s recent study of the Family Dining segment encompassed both original consumer and trade research. Select findings include: Family dining patronage is relatively high, with 73 percent of consumers saying that they visit at least once a month, and 38 percent do so once a week or more. The Family Dining segment is highly concentrated [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/06/16/technomic-sees-upside-for-family-style-restaurants-as-consumers-remain-budget-conscious/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Restaurants look to trends like a boom in snacking to give business a boost</title>
		<link>http://www.hivetohoney.com/2010/06/14/restaurants-look-to-trends-like-a-boom-in-snacking-to-give-business-a-boost/</link>
		<comments>http://www.hivetohoney.com/2010/06/14/restaurants-look-to-trends-like-a-boom-in-snacking-to-give-business-a-boost/#comments</comments>
		<pubDate>Mon, 14 Jun 2010 14:36:47 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[burgers]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4855</guid>
		<description><![CDATA[&#8220;People are redefining the snack,&#8221; says Riggs. &#8220;When we talk to people, they&#8217;ll say they had a burger or a chicken sandwich in the afternoon as a snack, not just some salty tidbit.&#8221; Burgers have been a particularly strong menu item. This may seem odd, notes Riggs, since burgers have been around for so long. [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/06/14/restaurants-look-to-trends-like-a-boom-in-snacking-to-give-business-a-boost/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>When the Customer Is in the Neighborhood</title>
		<link>http://www.hivetohoney.com/2010/05/18/when-the-customer-is-in-the-neighborhood/</link>
		<comments>http://www.hivetohoney.com/2010/05/18/when-the-customer-is-in-the-neighborhood/#comments</comments>
		<pubDate>Tue, 18 May 2010 11:29:32 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[creative]]></category>
		<category><![CDATA[digital]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[ad]]></category>
		<category><![CDATA[consumers]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[franchise]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[mobile]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4701</guid>
		<description><![CDATA[Franchise restaurants have long tried to drum up business on the local level with newspaper ads and with mass mailings of coupons and other promotional offers. But now franchisers have a host of new ways to drive business to individual stores, thanks largely to the explosion in recent years of technologies that recognize a user&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/05/18/when-the-customer-is-in-the-neighborhood/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>New Dining Out Habits Mean Increased Demand for Value</title>
		<link>http://www.hivetohoney.com/2010/05/13/new-dining-out-habits-mean-increased-demand-for-value/</link>
		<comments>http://www.hivetohoney.com/2010/05/13/new-dining-out-habits-mean-increased-demand-for-value/#comments</comments>
		<pubDate>Thu, 13 May 2010 14:07:18 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[retail]]></category>
		<category><![CDATA[consumers]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[industry]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[sales]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4662</guid>
		<description><![CDATA[“While there are some indications that the economy is improving, we still see one third of respondents dining out less than a year ago, and there is a much smaller lift in respondents dining out more often,” says Mary Bouchard, Vice President of Research for the Restaurant Industry. “Regardless of how often they eat out, [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/05/13/new-dining-out-habits-mean-increased-demand-for-value/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Dining Out (Out of the Box)</title>
		<link>http://www.hivetohoney.com/2010/05/11/dining-out-of-the-box/</link>
		<comments>http://www.hivetohoney.com/2010/05/11/dining-out-of-the-box/#comments</comments>
		<pubDate>Tue, 11 May 2010 13:54:08 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[creative]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4638</guid>
		<description><![CDATA[From chem lab kitchens to underground dining, we often think we&#8217;ve seen it all when it comes to innovation in the restaurant industry &#8211; that is, until a new round of change agents make their way onto the scene to surprise us. These days, choosing where to dine out can be about much more than [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/05/11/dining-out-of-the-box/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Restaurants Indicate Growth, First Time In 29 Months</title>
		<link>http://www.hivetohoney.com/2010/05/03/restaurants-indicate-growth-first-time-in-29-months/</link>
		<comments>http://www.hivetohoney.com/2010/05/03/restaurants-indicate-growth-first-time-in-29-months/#comments</comments>
		<pubDate>Mon, 03 May 2010 13:05:03 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[spending]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4387</guid>
		<description><![CDATA[The National Restaurant Association&#8217;s overall index of the health of the industry, based on its ongoing, monthly surveying of operators, rose 1.4% in March versus February, to 100.5 &#8212; representing the first time in 29 months that the index has indicated a growth mode. MediaPost Publications]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/05/03/restaurants-indicate-growth-first-time-in-29-months/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Affluents More Comfortable About Spending</title>
		<link>http://www.hivetohoney.com/2010/04/28/affluents-more-comfortable-about-spending/</link>
		<comments>http://www.hivetohoney.com/2010/04/28/affluents-more-comfortable-about-spending/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 15:06:37 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4354</guid>
		<description><![CDATA[The stories of people skulking out of luxury boutiques with their purchases hidden in plain brown bags may have been mostly urban mythology to begin with. In any case, a report released this week by American Express Publishing suggests that &#8220;luxury guilt&#8221; is abating. Ad Week]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/04/28/affluents-more-comfortable-about-spending/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Quantifiable Lift With The Addition of Social Media to Advertising</title>
		<link>http://www.hivetohoney.com/2010/04/28/quantifiable-lift-with-the-addition-of-social-media-to-advertising/</link>
		<comments>http://www.hivetohoney.com/2010/04/28/quantifiable-lift-with-the-addition-of-social-media-to-advertising/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 14:09:21 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[creative]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[social media]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4345</guid>
		<description><![CDATA[A recent joint study from Nielsen and Facebook, titled &#8220;Advertising Effectiveness: Understanding the Value of a Social Media Impression,&#8221; analyzed survey data from more than 800,000 Facebook users with regard to more than 125 Facebook ad campaigns from 70 brand advertisers. The report provides quantifiable data that can be mapped to trusted advertising benchmarks: Ad [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/04/28/quantifiable-lift-with-the-addition-of-social-media-to-advertising/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>The fine dining trends inspiring packaged food innovation</title>
		<link>http://www.hivetohoney.com/2010/04/07/the-fine-dining-trends-inspiring-packaged-food-innovation/</link>
		<comments>http://www.hivetohoney.com/2010/04/07/the-fine-dining-trends-inspiring-packaged-food-innovation/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 03:07:20 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[advertising]]></category>
		<category><![CDATA[creative]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[branding]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[industry]]></category>
		<category><![CDATA[packaging]]></category>
		<category><![CDATA[private label]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4128</guid>
		<description><![CDATA[Even some of the most unusual innovations from top restaurant kitchens could inspire manufacturers of packaged foods, according to Ted Russin, food scientist at specialty hydrocolloids firm CP Kelco. Speaking at the recent Research Chefs Association conference in Phoenix, Arizona, Russin demonstrated how the techniques and ingredients used to produce foods in cutting-edge restaurants could [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/04/07/the-fine-dining-trends-inspiring-packaged-food-innovation/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>The Average American Eater, RIP</title>
		<link>http://www.hivetohoney.com/2010/04/06/the-average-american-eater-rip/</link>
		<comments>http://www.hivetohoney.com/2010/04/06/the-average-american-eater-rip/#comments</comments>
		<pubDate>Tue, 06 Apr 2010 15:02:46 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[industry]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4096</guid>
		<description><![CDATA[The typical U.S. food consumer? Dead. This jaw-dropper may not rank up there with TIME&#8217;s famous &#8220;Is God Dead?&#8221; cover in 1966, but from a restaurant owner&#8217;s point of view, it&#8217;s close. Nation&#8217;s Restaurant News recently ran a special report on &#8220;Feeding the needs of a new America,&#8221; in which the long-running trade publication pronounces [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/04/06/the-average-american-eater-rip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Appetite for fast-casual</title>
		<link>http://www.hivetohoney.com/2010/04/05/appetite-for-fast-casual/</link>
		<comments>http://www.hivetohoney.com/2010/04/05/appetite-for-fast-casual/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 14:44:53 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[casual]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[restaurants]]></category>
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		<category><![CDATA[sustainability]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4050</guid>
		<description><![CDATA[Industry statistics show that even at a time when restaurants as a whole are taking their lumps, fast-casual chains are doing well. According to restaurant analysts Technomic Inc., the fast-casual segment posted revenue gains last year even as overall sales for the top 500 U.S. chains fell $2 billion to $230 billion. Star Tribune]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/04/05/appetite-for-fast-casual/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Big Restaurant Rebound in February, Says NRA</title>
		<link>http://www.hivetohoney.com/2010/03/31/big-restaurant-rebound-in-february-says-nra/</link>
		<comments>http://www.hivetohoney.com/2010/03/31/big-restaurant-rebound-in-february-says-nra/#comments</comments>
		<pubDate>Wed, 31 Mar 2010 16:57:02 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4018</guid>
		<description><![CDATA[Driven by a solid improvement in restaurant operators&#8217; outlook for sales growth, capital spending plans, and staffing levels, the National Restaurant Association&#8217;s Restaurant Performance Index (RPI) rose to its highest level in 27 months in February. The comprehensive index of restaurant activity stood at 99.0, up 0.7 percent from January and its strongest level since [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/03/31/big-restaurant-rebound-in-february-says-nra/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Top Chains&#8217; Sales Were Down 0.8% in &#8217;09</title>
		<link>http://www.hivetohoney.com/2010/03/31/top-chains-sales-were-down-0-8-in-09/</link>
		<comments>http://www.hivetohoney.com/2010/03/31/top-chains-sales-were-down-0-8-in-09/#comments</comments>
		<pubDate>Wed, 31 Mar 2010 16:43:34 +0000</pubDate>
		<dc:creator>tgerland</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[spending]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=4009</guid>
		<description><![CDATA[Sales for the 500 largest U.S. restaurant chains declined by 0.8% last year, to an estimated $230 billion, according to the newly released 2010 edition of Technomic, Inc.&#8217;s annual report on these largest chains. That decline might sound slight to the uninitiated, but it represented a loss of nearly $2 billion versus 2008. Moreover, &#8220;the [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/03/31/top-chains-sales-were-down-0-8-in-09/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Movie theaters are turning up the luxury with food, bars, seats</title>
		<link>http://www.hivetohoney.com/2010/03/24/movie-theaters-are-turning-up-the-luxury-with-food-bars-seats/</link>
		<comments>http://www.hivetohoney.com/2010/03/24/movie-theaters-are-turning-up-the-luxury-with-food-bars-seats/#comments</comments>
		<pubDate>Wed, 24 Mar 2010 16:09:53 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[creative]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[movies]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3870</guid>
		<description><![CDATA[When Americans go to the movies, we know what to expect: Multiplex. Popcorn and soda. Barely comfortable seats. Middling sound and picture quality. We can do better staying home, and yet, despite the recession, we keep going — and going. Now, as the movie industry celebrates a boffo year of box office — $10.6 billion [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/03/24/movie-theaters-are-turning-up-the-luxury-with-food-bars-seats/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ten at 10-ish: Little perks that make a restaurant more pleasant</title>
		<link>http://www.hivetohoney.com/2010/03/23/ten-at-10-ish-little-perks-that-make-a-restaurant-more-pleasant/</link>
		<comments>http://www.hivetohoney.com/2010/03/23/ten-at-10-ish-little-perks-that-make-a-restaurant-more-pleasant/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 13:16:15 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[perks]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3914</guid>
		<description><![CDATA[Of course, we love it when restaurants serve great food. But there are also lots of little extra perks that can make us think fondly of these places, put a nice glow on the experience, even when the food was less than perfect. Here are our top 10 in no particular order. 1. Purse hooks: [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/03/23/ten-at-10-ish-little-perks-that-make-a-restaurant-more-pleasant/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The changing American diner</title>
		<link>http://www.hivetohoney.com/2010/03/22/the-changing-american-diner/</link>
		<comments>http://www.hivetohoney.com/2010/03/22/the-changing-american-diner/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 13:11:16 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[demographics]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3911</guid>
		<description><![CDATA[The average American consumer has been evolving for quite some time, and Nation’s Restaurant News’ upcoming special report reinforces the most crucial aspect of that change: There no longer is a typical American consumer. According to projections of the 2010 U.S. Census by demographic-trends expert Peter Francese, Americans are becoming older, more diverse and increasingly [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/03/22/the-changing-american-diner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant diners&#8217; interest in health grows</title>
		<link>http://www.hivetohoney.com/2010/03/09/restaurant-diners-interest-in-health-grows/</link>
		<comments>http://www.hivetohoney.com/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[foodservice]]></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/2010/03/09/restaurant-diners-interest-in-health-grows/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/2010/03/09/us-restaurants-eye-sales-growth-in-dining-drought/</link>
		<comments>http://www.hivetohoney.com/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[foodservice]]></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. [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/03/09/us-restaurants-eye-sales-growth-in-dining-drought/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Vibrant Culture of Food Blogging</title>
		<link>http://www.hivetohoney.com/2010/03/08/a-vibrant-culture-of-food-blogging/</link>
		<comments>http://www.hivetohoney.com/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[foodservice]]></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/2010/03/08/a-vibrant-culture-of-food-blogging/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/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/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[foodservice]]></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/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>NRN readers rank food regions of Italy</title>
		<link>http://www.hivetohoney.com/2010/02/17/nrn-readers-rank-food-regions-of-italy/</link>
		<comments>http://www.hivetohoney.com/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 [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/02/17/nrn-readers-rank-food-regions-of-italy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Pizza for Breakfast, But It Isn&#8217;t Cold</title>
		<link>http://www.hivetohoney.com/2010/02/04/pizza-for-breakfast-but-it-isnt-cold/</link>
		<comments>http://www.hivetohoney.com/2010/02/04/pizza-for-breakfast-but-it-isnt-cold/#comments</comments>
		<pubDate>Thu, 04 Feb 2010 18:17:24 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3453</guid>
		<description><![CDATA[According to a study from research firm Technomic, consumers consider breakfast foods comforting and many wish they could eat it at any time of the day. In further research, Technomic concluded that a growing trend for 2010 is that many eateries will start serving breakfast dishes at any time of the day to meet the [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/02/04/pizza-for-breakfast-but-it-isnt-cold/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Under 34 crowd values restaurants’ proximity to work, delivery services</title>
		<link>http://www.hivetohoney.com/2010/01/29/under-34-crowd-values-restaurants%e2%80%99-proximity-to-work-delivery-services/</link>
		<comments>http://www.hivetohoney.com/2010/01/29/under-34-crowd-values-restaurants%e2%80%99-proximity-to-work-delivery-services/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 15:55:56 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3364</guid>
		<description><![CDATA[Restaurants and foodservice establishments serving up convenience are poised to do well in this post-recession economy, according to a release by research company Mintel. Its new report suggests that although value has become the mantra of many contemporary diners, convenience &#8211;including delivery options &#8212; still resonates with the out-to-eat crowd, especially for those under age [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/29/under-34-crowd-values-restaurants%e2%80%99-proximity-to-work-delivery-services/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>NPD: Convenience Drives Daily Food Choices</title>
		<link>http://www.hivetohoney.com/2010/01/27/npd-convenience-drives-daily-food-choices/</link>
		<comments>http://www.hivetohoney.com/2010/01/27/npd-convenience-drives-daily-food-choices/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 13:59:02 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[c-store]]></category>
		<category><![CDATA[demographics]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3327</guid>
		<description><![CDATA[According to the NPD report, &#8220;The Many Facets of Convenience,&#8221; convenience consumers, who attitudinally place a premium on convenience, tend to fall into one or more of the following groups: younger adults, males, singles who have never been married, single-member households, working parents, parents with a young child (age five or younger) or lower-income households. [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/27/npd-convenience-drives-daily-food-choices/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Are C-Stores Stealing Fast-Feeders&#8217; Lunch?</title>
		<link>http://www.hivetohoney.com/2010/01/27/are-c-stores-stealing-fast-feeders-lunch/</link>
		<comments>http://www.hivetohoney.com/2010/01/27/are-c-stores-stealing-fast-feeders-lunch/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 13:42:23 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[c-stores]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3319</guid>
		<description><![CDATA[&#8220;The reality is that the convenience retail channel does continue to capture share from more traditional fast-food outlets,&#8221; David Portalatin, an NPD analyst, tells Marketing Daily. &#8220;People aren&#8217;t just picking up a hot dog off the roller grill because it&#8217;s there. They are choosing the convenience store they shop at because of the kinds of [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/27/are-c-stores-stealing-fast-feeders-lunch/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A taste of luxury for diners on a budget</title>
		<link>http://www.hivetohoney.com/2010/01/25/a-taste-of-luxury-for-diners-on-a-budget/</link>
		<comments>http://www.hivetohoney.com/2010/01/25/a-taste-of-luxury-for-diners-on-a-budget/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 17:58:25 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[tasting]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3183</guid>
		<description><![CDATA[Tasting menus were once a bastion for special-occasion diners who really wanted to shell out for something sumptuous. Its down-market counterpart, the prix-fixe menu, was typically a budget offering with mostly low-food-cost items that has long been an important feature in bistros in France. Here in the United States, as the economic mood remains glum, [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/25/a-taste-of-luxury-for-diners-on-a-budget/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8216;Volatile&#8217; NC restaurant industry worse in economy</title>
		<link>http://www.hivetohoney.com/2010/01/20/volatile-nc-restaurant-industry-worse-in-economy/</link>
		<comments>http://www.hivetohoney.com/2010/01/20/volatile-nc-restaurant-industry-worse-in-economy/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 15:46:29 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recessione]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=3190</guid>
		<description><![CDATA[Industry leaders say consumers are dining out less and when they do, they&#8217;re spending less. width=330; height=280; wral_insert_video_player_6787587(width,height);]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/20/volatile-nc-restaurant-industry-worse-in-economy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Trendy tastes for 2010</title>
		<link>http://www.hivetohoney.com/2010/01/06/trendy-tastes-for-2010/</link>
		<comments>http://www.hivetohoney.com/2010/01/06/trendy-tastes-for-2010/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 16:47:24 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2980</guid>
		<description><![CDATA[Black Garlic Downtrading Food Trucks Foraging Goat Meat Food Vetting and Smart Phones Better Beer Lists STL Today]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/06/trendy-tastes-for-2010/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Restaurant regulars love the food &#8212; and the perks</title>
		<link>http://www.hivetohoney.com/2010/01/04/restaurant-regulars-love-the-food-and-the-perks/</link>
		<comments>http://www.hivetohoney.com/2010/01/04/restaurant-regulars-love-the-food-and-the-perks/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 15:58:59 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2900</guid>
		<description><![CDATA[These days, common courtesies pass for special treatment &#8212; which is basically what regulars seek, whether they realize it or not. The loyalty of regulars matters a great deal, especially in a down economy. As a result, the symbiotic relationship between regulars and restaurateurs is evolving and expanding. Perks come into play: prime seating, a [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/04/restaurant-regulars-love-the-food-and-the-perks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>10 Trends for 2010</title>
		<link>http://www.hivetohoney.com/2010/01/04/10-trends-for-2010/</link>
		<comments>http://www.hivetohoney.com/2010/01/04/10-trends-for-2010/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 14:59:47 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2910</guid>
		<description><![CDATA[1. Gourmet for the masses. 2. Chicken inasal is the new lechon manok. 3. Artisanal, handmade and home-made. 4. More “combo meals” in high end restaurants. 5. More luxury brand restaurants and cafés. 6. Celebrities as chefs. 7. Supermarket delis. 8. Healthy anything. 9. Culinary school-connected restaurants. 10. Power of the collective—food blogs and bloggers [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/04/10-trends-for-2010/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brunch Nation: Why It&#8217;s Hottest Meal of the Year</title>
		<link>http://www.hivetohoney.com/2010/01/04/brunch-nation-why-its-hottest-meal-of-the-year/</link>
		<comments>http://www.hivetohoney.com/2010/01/04/brunch-nation-why-its-hottest-meal-of-the-year/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 12:20:22 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2892</guid>
		<description><![CDATA[Rooney attributes brunch&#8217;s success to a lower check average than dinner&#8217;s, with diners spending $12 to $15 on brunch versus $30 to $45 a head on the evening meal. &#8220;Brunch still feels like a special outing, especially more than lunch, which is a quick bite to eat,&#8221; says Rooney, whose brunch menu at Slow Club [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2010/01/04/brunch-nation-why-its-hottest-meal-of-the-year/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cozy up with the new home cooking</title>
		<link>http://www.hivetohoney.com/2009/12/23/cozy-up-with-the-new-home-cooking/</link>
		<comments>http://www.hivetohoney.com/2009/12/23/cozy-up-with-the-new-home-cooking/#comments</comments>
		<pubDate>Wed, 23 Dec 2009 15:44:15 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[family style]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2851</guid>
		<description><![CDATA[The term &#8220;family-style&#8221; has a nice ring to it, especially this time of year. Platters of meats, deep bowls of pasta, bubbling casseroles and baskets of bread &#8212; all served family-style &#8212; epitomize holiday entertaining. It&#8217;s also the way most families eat. Cooking filling meals for four or more is a daily ritual familiar to [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/23/cozy-up-with-the-new-home-cooking/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Top 10 college foods</title>
		<link>http://www.hivetohoney.com/2009/12/22/top-10-college-foods/</link>
		<comments>http://www.hivetohoney.com/2009/12/22/top-10-college-foods/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 14:56:46 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[college-u]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2843</guid>
		<description><![CDATA[Apricot-glazed turkey. Meatloaf with frizzle-fried onions. And Vietnamese pho. These may not sound like typical dorm foods &#8212; especially the Asian rice noodle soup &#8212; but they topped the list of most popular cafeteria items according to Sodexo, which provides food service at 600 campuses across the country. There are regional differences, of course, reflecting [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/22/top-10-college-foods/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Cattle Call</title>
		<link>http://www.hivetohoney.com/2009/12/21/cattle-call/</link>
		<comments>http://www.hivetohoney.com/2009/12/21/cattle-call/#comments</comments>
		<pubDate>Mon, 21 Dec 2009 17:26:52 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2827</guid>
		<description><![CDATA[As we ease our way out of an economic downturn, premium beef sales at quick-service and fast-casual restaurants are on an upswing. Perhaps because of optimistic news that the country is on the cusp of a recovery, consumers seem to be seeking out more quality and a better value when they eat out—and they’re willing [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/21/cattle-call/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Year of the butcher? 10 trends to watch in 2010</title>
		<link>http://www.hivetohoney.com/2009/12/18/year-of-the-butcher-10-trends-to-watch-in-2010/</link>
		<comments>http://www.hivetohoney.com/2009/12/18/year-of-the-butcher-10-trends-to-watch-in-2010/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 16:28:49 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[butchery]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[fried chicken]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2809</guid>
		<description><![CDATA[It&#8217;s that time of year again. As we did for 2008 &#038; 2009, we&#8217;ve compiled our list of food trends to come in 2010. Our forecasts are divided into Front Burner (those things you&#8217;re likely to see next year) and Back Burner (trends that have peaked and are receding in popularity). msnbc.com]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/18/year-of-the-butcher-10-trends-to-watch-in-2010/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>2010 Trends to Watch</title>
		<link>http://www.hivetohoney.com/2009/12/18/2010-trends-to-watch/</link>
		<comments>http://www.hivetohoney.com/2009/12/18/2010-trends-to-watch/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 15:57:39 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2801</guid>
		<description><![CDATA[So we turn our attention to 2010. There are already lots of predictions about what trends will take off next year. But one study I always watch for around this time is the National Restaurant Association&#8217;s chef survey. The study surveys more than 1,800 American Culinary Federation chefs and always comes away with some great [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/18/2010-trends-to-watch/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Five Guys, Chik-fil-A consumers&#8217; top choices</title>
		<link>http://www.hivetohoney.com/2009/12/17/five-guys-chik-fil-a-consumers-top-choices/</link>
		<comments>http://www.hivetohoney.com/2009/12/17/five-guys-chik-fil-a-consumers-top-choices/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 16:51:36 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2754</guid>
		<description><![CDATA[Fast casual Five Guys Burger &#038; Fries and quick-serve Chik-fil-A have been selected as consumers&#8217; No. 1 and No. 2 favorite limited-service restaurants, based on number of units, according to a recent Market Force Information Inc. survey. The survey also revealed that many consumers plan to cut back on their visits to quick-serve and fast [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/17/five-guys-chik-fil-a-consumers-top-choices/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Bold flavors are the key to strengthening weak restaurant sales</title>
		<link>http://www.hivetohoney.com/2009/12/08/bold-flavors-are-the-key-to-strengthening-weak-restaurant-sales/</link>
		<comments>http://www.hivetohoney.com/2009/12/08/bold-flavors-are-the-key-to-strengthening-weak-restaurant-sales/#comments</comments>
		<pubDate>Tue, 08 Dec 2009 14:27:09 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2612</guid>
		<description><![CDATA[Bold flavors are the key to strengthening weak restaurant sales, according to new data from The NPD Group. Consumers may be cash-strapped, but operators can prompt spending by appealing to consumers’ desire for stronger flavor profiles and giving them ethnic, spicy and other tastes that are not widely available, the Port Washington, N.Y.-based market research [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/08/bold-flavors-are-the-key-to-strengthening-weak-restaurant-sales/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Quick Serve’s Sleeping Tiger</title>
		<link>http://www.hivetohoney.com/2009/12/07/quick-serve%e2%80%99s-sleeping-tiger/</link>
		<comments>http://www.hivetohoney.com/2009/12/07/quick-serve%e2%80%99s-sleeping-tiger/#comments</comments>
		<pubDate>Mon, 07 Dec 2009 16:48:44 +0000</pubDate>
		<dc:creator>peggy</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2578</guid>
		<description><![CDATA[Asian national cuisines new to mainstream American palates are emerging at the heart of the U.S. quick-serve industry lately, acquainting the world’s biggest non-Asian market with zesty new influences ranging from Filipino to Indonesian to Malaysian. At the same time, fresh concepts are extending the playbook of long-popular ethnic cuisines including Korean, Japanese, Indian, and [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/07/quick-serve%e2%80%99s-sleeping-tiger/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Epicurious Predicts Top 10 Food Trends For 2010</title>
		<link>http://www.hivetohoney.com/2009/12/03/epicurious-predicts-top-10-food-trends-for-2010/</link>
		<comments>http://www.hivetohoney.com/2009/12/03/epicurious-predicts-top-10-food-trends-for-2010/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 14:08:08 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2537</guid>
		<description><![CDATA[It&#8217;s that time of year again. As we did for 2008 &#038; 2009, we&#8217;ve compiled our list of food trends to come in 2010. Our forecasts are divided into Front Burner (those things you&#8217;re likely to see next year) and Back Burner (trends that have peaked and are receding in popularity). Disagree with us? After [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/03/epicurious-predicts-top-10-food-trends-for-2010/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Consumers Crave All-Day Breakfast Option</title>
		<link>http://www.hivetohoney.com/2009/12/02/consumers-crave-all-day-breakfast-option/</link>
		<comments>http://www.hivetohoney.com/2009/12/02/consumers-crave-all-day-breakfast-option/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 15:40:31 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2513</guid>
		<description><![CDATA[Nearly half (46%) of U.S. consumers would like to see full-service restaurants offer a breakfast menu throughout the day, and about a third (32%) would like the option in limited-service restaurants, according to recent surveys by food service industry consultant Technomic. Consumers in general find breakfast fare comforting &#8212; and women are particularly keen on [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/02/consumers-crave-all-day-breakfast-option/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food prices good news for wallets</title>
		<link>http://www.hivetohoney.com/2009/12/01/food-prices-good-news-for-wallets/</link>
		<comments>http://www.hivetohoney.com/2009/12/01/food-prices-good-news-for-wallets/#comments</comments>
		<pubDate>Tue, 01 Dec 2009 14:48:13 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[retail]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[food prices]]></category>
		<category><![CDATA[grocery]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[supermarket]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2487</guid>
		<description><![CDATA[At least the recession has been good for something. One sizable household expense — the weekly grocery bill — is on average lower than it was in 2008. This marks the first time since 1967 that the food-at-home component of the federal government’s Consumer Price Index has fallen over a 12-month period. Declining meat, dairy [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/12/01/food-prices-good-news-for-wallets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Contrary to popular belief, Americans did not cook more at home as a result of the economic downturn</title>
		<link>http://www.hivetohoney.com/2009/11/30/contrary-to-popular-belief-americans-did-not-cook-more-at-home-as-a-result-of-the-economic-downturn/</link>
		<comments>http://www.hivetohoney.com/2009/11/30/contrary-to-popular-belief-americans-did-not-cook-more-at-home-as-a-result-of-the-economic-downturn/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 16:08:29 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[foodservice]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[sales-marketing]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2456</guid>
		<description><![CDATA[Contrary to popular belief, Americans did not cook more at home as a result of the economic downturn, shown by data in this year’s Report on Eating Patterns in America, NPD’s annual compilation of food and beverage market research. The study identifies 10 major changes in the way Americans are feeding themselves and sorts the [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/11/30/contrary-to-popular-belief-americans-did-not-cook-more-at-home-as-a-result-of-the-economic-downturn/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Dining / Eating Trends: shift in spending downscale and to supermarket take out</title>
		<link>http://www.hivetohoney.com/2009/11/30/dining-eating-trends-shift-in-spending-downscale-and-to-supermarket-take-out/</link>
		<comments>http://www.hivetohoney.com/2009/11/30/dining-eating-trends-shift-in-spending-downscale-and-to-supermarket-take-out/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 16:06:16 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[fine dining]]></category>
		<category><![CDATA[midscale]]></category>
		<category><![CDATA[qsr]]></category>
		<category><![CDATA[recession]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2454</guid>
		<description><![CDATA[It’s just not midpriced family restaurants people are avoiding. Upscale chains such as McCormick &#038; Schmick’s, the seafood house, and Morton’s, the steak purveyor, saw sales at restaurants open at least a year fall 18.8 percent and 16.8 percent, respectively, in the third quarter compared with a year earlier, according to Bellwether Food Group, a [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/11/30/dining-eating-trends-shift-in-spending-downscale-and-to-supermarket-take-out/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>High-income consumers cutting back on dining, groceries, study finds</title>
		<link>http://www.hivetohoney.com/2009/11/25/high-income-consumers-cutting-back-on-dining-groceries-study-finds/</link>
		<comments>http://www.hivetohoney.com/2009/11/25/high-income-consumers-cutting-back-on-dining-groceries-study-finds/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 14:39:14 +0000</pubDate>
		<dc:creator>superjames</dc:creator>
				<category><![CDATA[foodservice]]></category>
		<category><![CDATA[retail]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[dining]]></category>
		<category><![CDATA[fine dining]]></category>
		<category><![CDATA[grocery]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[spending]]></category>
		<category><![CDATA[supermarket]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.hivetohoney.com/?p=2440</guid>
		<description><![CDATA[Among individuals who earn more than $75,000, nearly three quarters of this group&#8217;s food and beverage shopping patterns have been impacted to a significant degree. They are more aggressive than six months ago in their commitment to manage costs in the following categories: Almost half cut coupons more for grocery shopping, up from 15 percent [...]]]></description>
		<wfw:commentRss>http://www.hivetohoney.com/2009/11/25/high-income-consumers-cutting-back-on-dining-groceries-study-finds/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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