WATERVILLE — Tanya McCarthy rolled the homemade dough into a square, spread her poppy seed mixture on top, shaped it into a log and carefully marked the dough for slicing.

She then placed the disk-shaped pastries onto a baking pan topped with parchment paper.

“These need to rise again,” she said, “and they’ll bake for 20 minutes.”

McCarthy, owner of the Wild Clover Café & Market at 16 Silver St., was baking her poppy seed schnecken in preparation for her grand opening Friday.

It was one of several culinary delights she would create Thursday for the opening of the cafe,

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New York
CNN Business
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Chain restaurants have been reporting growing sales in the third quarter. But more sales don’t mean more customers.

In fact, industry watchers are noticing that foot traffic to restaurants has been falling in recent months. That’s because as inflation eats into consumers’ budgets, many have been cutting back on their restaurant visits and eating at home more often.

“You’re seeing that dichotomy where you see solid sales numbers, but at the end of the day it’s mostly … because of price increases,” said RJ Hottovy, head of analytical research at Placer.ai, which uses location data

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When you visit Disney World, there’s so much to see and do that it can get overwhelming. In fact, it’s all too easy to forget to eat until you’re ravenously hungry, at which point the choice of dining options is another stumbling block.

To ensure that you have the best experience, we’ve put together an overview of the different types of dining you can enjoy at Disney, from the simple and satisfying to the fun and extravagant.

Fast food done right at Disney World

Earl of Sandwich Shop

Grabbing a quick snack to refuel before you head back out to enjoy the rides is

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Used to be, whenever he and his wife would go out of town to dinner, Opp businessman Merrill Culverhouse would always run into someone he knew from their south Alabama hometown.

“When you would go out of town — if it was Andalusia, Enterprise, Destin (Fla.), anywhere — you would see Opp people leaving Opp to go to eat somewhere else,” Culverhouse says.

Ever since Culverhouse and his lifelong friend, chef Jon Gibson, opened their Wheelhouse restaurant in an old peanut butter plant downtown, though, folks around Opp are staying in town when they eat out.

And even better, out-of-towners

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Keith Nunes 2019KANSAS CITY — The food delivery service DoorDash made a splash in late 2019 with the introduction of its first ghost kitchen in Redwood City, Calif. Nearly two years and one pandemic later, restaurant industry investment in off-premises concepts is accelerating and will create new opportunities and pressures for food and beverage product developers.

Research published by the National Restaurant Association (NRA) in 2019 found off-premises dining accounted for 60% of foodservice occasions, and nearly 80% of restaurant operators said developing an off-premises strategy was a priority. Then the COVID-19 pandemic hit, and what was a strategic priority became a

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The pandemic ushered in a new level of dining, from revamped drive-through options to family packs of comfort food to home-cooked meals. So did it kill off fine dining? Experts say the white tablecloth experience is not dead yet — but it has been forced to evolve.

With the three-martini lunch crowd still on hiatus and international jet-setting gourmands mostly unable to travel, many higher-end establishments have had to reconfigure their offerings. Facing higher costs for everything from lobster to labor, restaurants have pulled back on their hours, stopping lunch service and remaining closed on both Monday and Tuesday.

Some

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