When Travel & Leisure ranked America’s Top 10 Food Cities, it was no shock to us that New Orleans came in at No. 1 on the list. Being a food and beverage agency in the greater New Orleans area, our…

...And What These Changes Mean for You GMOs — the latest four-­letter word to rock the food and beverage industry has evolved from a niche health topic to inspiring nationwide labeling legislation. Health­-conscious consumers and public health advocates claim genetically…

With the 2016 Summer Olympics coming to a close, it’s been remarkable to see how brands have capitalized on heightened TV viewership. One of those brands is a Louisiana favorite, VooDoo BBQ & Grill. Their relationship with the Olympics began…

A recent study conducted by researchers at Cornell University finds that the price of food can influence how we interpret food quality, though price is not a true reflection of quality itself. The study sent 139 subjects to an all-you-can-eat…

After posting a drop in quarterly sales, the first since 2009, Whole Foods shows concern for a migratory customer base. While Whole Foods helped popularize the high-end, organic, all-natural grocery trend, similar products have begun to populate the shelves of…

As of today, if businesses have not chosen to invest in EMV card-reading technology, they are now the ones liable for credit card fraud in their stores. Credit card companies have worked tirelessly in recent years to develop a way to better…

Nielsen recently released the data gathered in a late-May study focused on the US Beer market. An online poll that surveyed more than 1,000 beer drinkers, the study  provides a number of interesting insights. One key finding is that the word “craft”…

Despite official sponsors and their coordinating campaigns, Pimm’s, was the most talked about brand at Wimbledon this year. Their cocktail, the Pimm’s Cup, which combines Pimm’s No. 1 with lemonade, fresh fruit, cucumber and mint, garnered them most mentions across web,…

Champagne, Burgundy, Chablis and Chianti may disappear from menus and store shelves. The bottles and their contents will still be there, but they may end up with a different name if the the proposed Transatlantic Trade and Investment Partnership talks…

Even more proof that the food in New Orleans is the best - the winner of “Best Chef: South” by the James Beard Foundation was a tie between two New Orleans culinary professionals. Congratulations to chefs Sue Zemanick of Gautreau’s…