Food and Beverage
Restaurant Evolution: How restaurants evolve to meet changing customer needs
In the highly competitive restaurant industry, it’s crucial to continually evolve and transform in order to stay relevant and attract customers.
(Family Features) In the highly competitive restaurant industry, it’s crucial to continually evolve and transform in order to stay relevant and attract customers. Restaurant transformation involves re-evaluating the image, menu, ambiance and overall experience. It’s a process that can be challenging, but when done successfully, it can lead to increased customer loyalty, improved sales and long-term growth.
Take for example Fogo de Chão, which has practiced the authentic, centuries-old Brazilian grilling practice of churrasco, or cooking over an open flame, since 1979 at more than 70 locations around the world. Each meal is about discovery with a menu that’s fresh, unique, innovative and centered around premium cuts of grilled proteins, expertly butchered and simply seasoned using the culinary art of churrasco.
The full churrasco experience includes continual service of fire-roasted meats carved tableside, including house specialties like picanha (signature sirloin), filet mignon, ribeye, fraldinha (bottom sirloin), cordeiro (lamb) and more.
Consumers are always looking for new and exciting dining experiences, and a menu refresh can provide it. This can involve adding new dishes, changing the way existing dishes are prepared or presented and incorporating current food trends. For example, many restaurants are offering more vegetarian and vegan options to cater to the growing number of consumers adopting plant-based diets.
Leaning into this trend, Fogo de Chão is expanding its menu and Market Table offerings with new plant-based and nutrient-dense dishes, alongside an expanded Bar Fogo beverage program complete with traditional and clean, zero-proof cocktails. The plant-based offerings include menu innovations like Seared Tofu with Miso Black Bean Pasta and a hearty Roasted Power Vegetable Bowl that complements a myriad of dietary lifestyles. Taking it a step further, guests can enjoy indulgent, premium cuts within the churrasco experience at no additional cost. This added value introduces guests to new flavors in a low-risk setting by including a variety of options like bone-in ribeye, double-cut pork chop and lamb picanha.
Another important aspect of transformation is redesigning the restaurant’s physical space. A restaurant’s ambiance can greatly impact customers’ dining experiences, and a refreshed decor can help to create a more modern, welcoming and comfortable environment. With new locations opening in markets coast-to-coast, the experiential dining experts are revamping interiors to create unique and architecturally led dining spaces that create a memorable hospitality experience. The additions of lounge and conversational seating for more comfortable dining, large patio spaces for al fresco dining and open kitchens help immerse guests in the experience, which appeals to the modern diner.
In addition to these changes, restaurants may also need to re-evaluate and adjust marketing strategies as their customer bases change. This may involve shifting branding to appeal to a younger demographic, for example, or focusing on a specific type of cuisine or dining experience. Designed to enhance the guest experience and move beyond just a sit-down dinner, the churrasco experience at Fogo de Chão appeals to a younger, highly diverse audience with 87% of guests being Millennial, Gen X and Gen Z customers, 41% of whom are female.
Options like Bar Fogo, which features All-Day Happy Hour; shareable Brazilian-inspired bar bites such as Lobster and Shrimp Tacos and Queijo Assado, a grilled Brazilian cheese served with malagueta honey; South American-inspired cocktails, beers and wine; or The Butchery, where premium cuts of meats, carved in the traditional Brazilian style, can be taken to go for cooking at home, allow for new ways to experience the traditional cuisine.
“Nearly 45 years ago, Fogo was created on the strong foundation of authentic Brazilian hospitality and delivering unique experiences to our guests,” said Barry McGowan, CEO of Fogo de Chão. “Today, we’ve evolved from a small restaurant in the countryside of southern Brazil to a global category leader celebrating the culinary art of churrasco. Restaurant transformation is necessary to stay competitive in today’s fast-paced and evolving industry. All of our transformation efforts continue to be rooted in innovation to enhance the guest experience while remaining true to our Brazilian heritage.”
Learn more and find a local restaurant near you at fogo.com.
SOURCE:
Fogo de Chão
https://stmdailynews.com/category/food-and-beverage/
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Last Updated on April 20, 2026 by Rod Washington
(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
Food and Beverage
NYC to Host 5th International Volcanic Wines Conference on June 10
New York City will host the 5th International Volcanic Wines Conference on June 10, 2026 at Manhatta, featuring global volcanic regions, masterclasses, a Grand Tasting, and the Volcanic Wine Awards with JancisRobinson.com.
New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.
Why volcanic wines are having a moment
Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.
As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.
A global tasting tour—without leaving Manhattan
Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:
- Etna (Sicily)
- Santorini (Greece)
- Canary Islands (Spain)
- Hungary
- Pantelleria (Italy)
- Lake County (California)
Masterclasses, seminars, and a Grand Tasting
The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.
Seminars are slated to spotlight volcanic wines from:
- Soave (Italy)
- Etna
- Hungary
- Canary Islands
- Lazio (Italy)
The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.
A new “Volcanic Origin” certification will be announced in the U.S.
One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.
Volcanic Wine Awards + JancisRobinson.com partnership
VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.
Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.
“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.
The big picture: story-driven wine in a crowded market
Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.
“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”
How to attend or exhibit
For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).
What to watch for (STM Daily News)
- Whether the new Volcanic Origin certification becomes a widely adopted benchmark
- Which regions and producers dominate the Volcanic Wine Awards spotlight
- How volcanic wines continue to move from “sommelier obsession” to broader consumer demand
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
Recipe of the Week
Creative Cupcakes to Complete Your Easter Feast
The Chocolate Easter Egg Cupcakes bring joy to post-Easter gatherings with a moist cake, creamy frosting, and delightful chocolate candies. The recipe, requiring a 30-minute prep and 15-minute cook time, offers a treat for chocolate lovers. For more dessert ideas, visit Culinary.net.
Last Updated on April 19, 2026 by Daily News Staff
(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.
To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.
Chocolate Easter Egg Cupcakes
Recipe adapted from A Classic Twist
Prep time: 30 minutes
Cook time: 15 minutes
Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 3 sticks unsalted butter, softened and cubed
- 3 cups powdered sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2-3 drops brown food coloring
- egg-shaped chocolate-coated candies
- To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
- In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
- Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
- Divide evenly among cupcake liners.
- Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
- Cool cupcakes on wire rack.
- To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
- Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.
Photo courtesy of Unsplash
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