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Erin Lutes from 4EG shares her testimonial on why you should attend Heard! on August 11th! 🎟️ Register: eatdrinkohio.org/heard Join us for a day with Lightning Talks⚡, Roundtables🤝, a must-see Power Session🎤 and a Happy Hour🍹at 4EG's The Roosevelt Room at Bridge Park.

Costly fries - Lamb Weston said it raised prices in North America to counteract rising costs for everything but potatoes. Higher crude oil prices have lifted the company’s transportation costs and spilled into the market for edible oils 🍟 🥔🛢️ wsj.com/business/iran-…

Gatto's Pizza opens in Short North, Columbus, at Hoof Hearted bizjournals.com/columbus/news/…

Panda Express still growing new Columbus restaurant opening bizjournals.com/columbus/news/…

While traditional measures are showing inflation well above the Fed’s 2% target, so-called trimmed mean indicators have hit their lowest levels since the early part of the decade. Trimmed mean estimates exclude the top and bottom readings of the inflation readings in an effort to provide a clearer look at where most items are trending. The measures have met with skepticism that they also aren’t providing a true picture. cnb.cx/4bHVktx

Cincinnati bars struggle as costs soar post-pandemic ✅Rising operational costs have made opening new bars and restaurants significantly more expensive ✅Consumers increasingly prefer experiential and themed venues over traditional dive bars since the pandemic ended. ✅Fewer U.S. adults drink alcohol, and young people are replacing alcohol with cannabis in Ohio. bizjournals.com/cincinnati/new… via @BusinessCourier

@ChipotleTweets bet on menu innovation is paying off. Under CEO Scott Boatwright's Recipe for Growth strategy, Chipotle Mexican Grill has sharply accelerated its menu innovation efforts, now introducing new limited-time offerings at four times the rate of just a few years ago. The effort includes launches such as Honey Chicken and Cilantro Lime Sauce, as well as expansion into sides, beverages and desserts. The plan is structured around five key pillars: operational and culinary improvements, technology and digital innovation, brand messaging and menu innovation, leadership development and expansion. restaurantbusinessonline.com/marketing/chip…

WSJ - Bars Are Giving Up on Young People and Catering to Gen X Instead: They’re courting a reliable generation of alcohol consumers with nostalgia theme nights and events that end way before midnight. This may be a bit of an exaggeration, especially if you live near bars around college campuses, Vegas, Miami and other hot spots, but certainly interesting. Read the @WSJ story at wsj.com/lifestyle/gen-… ☑️ The ORHA knows GLP-1s are having a significant impact on alcohol consumption falling across the USA. Our recent research report with @OhioState showed that nearly 1 in 4 households has someone taking the drug (many for weight loss). 👉 Read the ORHA’s news release: d3ciwvs59ifrt8.cloudfront.net/6a5a0ea8-001a-…

Do steak and pasta go well together, or no?

#EatDrinkOhio — Hospitality Restaurants is launching its third annual Hospitality for Hope campaign throughout August, with proceeds benefiting local Northeast Ohio nonprofits…eat strawberry shortcake, drink wine for a cause cleveland.com/entertainment/…

Starbucks stock soars as company’s sales accelerate The coffee shop giant’s stock rose more than 7% late on Wednesday after it raised its sales expectations for the rest of the year. nrn.com/quick-service/…

#EatDrinkOhio - Bar owners have a new favorite customer: Gen Xer. As drinking among younger Americans hit historic lows in 2024, those born 1965-1980 largely maintained their drinking habits, according to a long-term study from the University of Michigan. wsj.com/lifestyle/gen-…

Delhi Township Frisch's demolished, 7 Brew taking its place as the newest development wcpo.com/news/local-new…

The Pub Rookwood permanently closes after 25 years as part of new restaurant strategy wcpo.com/entertainment/…

Hockey fans, internet react to Blue Jackets radio broadcast changes 🏒 dispatch.com/story/sports/n…

Everything's coming up Celtic at Dublin Irish Festival The 39th Dublin Irish Festival will be held July 31-Aug. 2 in Coffman Park, 5200 Emerald Pkwy., Dublin. dispatch.com/story/entertai…

Cleveland Hopkins launches $1.6 billion terminal project with first phase of construction share.google/BV7ts4uClxmhsq…

Garlic Butter Shrimp Serves: 4 • Prep: 10 minutes • Cook: 10 minutes • Total: ~20 minutes Ingredients 1½ lb (680 g) large shrimp, peeled and deveined (tails on optional) 1 tsp kosher salt ½ tsp black pepper ½ tsp smoked or sweet paprika (optional for color) 2 tbsp olive oil 4 tbsp unsalted butter, divided 4 large garlic cloves, finely minced (or 1½ tsp garlic paste) ¼–½ tsp red pepper flakes (to taste) ½ lemon, juiced (about 1–2 tbsp), plus wedges to serve 2 tbsp fresh parsley, finely chopped Optional finishes: 1 tsp lemon zest, 1 tbsp white wine, ½ tsp honey for a glossy glaze Instructions Season the shrimp Pat very dry. Toss with salt, pepper, and paprika. Sear Heat a large skillet over medium‑high. Add olive oil and 1 tbsp butter. Add shrimp in a single layer (work in 2 batches). Sear 1–1½ minutes per side until just pink and lightly caramelized. Transfer to a plate (they’ll finish in the sauce). Make the garlic butter Lower heat to medium. Add remaining 3 tbsp butter to the skillet. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant (don’t brown). Optional: splash in white wine and simmer 30 seconds to reduce. Glaze and finish Return shrimp (and juices) to the pan; toss 30–60 seconds to coat. Squeeze in lemon juice, add parsley and, if you like, lemon zest. For a stickier sheen like the photo, stir in a tiny drizzle of honey and cook 20 seconds more. Taste and adjust salt/pepper/acid. Remove from heat as soon as shrimp are opaque and springy. Serve with Buttered rice, orzo, or crusty bread Over pasta with a knob of butter and extra lemon As a taco filling with cabbage and lime crema Tips Dry shrimp = better sear. Don’t overcrowd the pan. Pull off heat as soon as they’re cooked; overcooked shrimp turn rubbery. Swap-ins: use ghee for nutty flavor, or add 1 tsp Cajun seasoning for a spicy variation. Quick pasta version Boil 8 oz linguine. Reserve ½ cup pasta water. Make recipe as above; toss shrimp and sauce with pasta, loosening with pasta water and an extra tbsp butter. Add more lemon and parsley to taste.

Fun weekend ahead in @VisitDublinOhio

Dublin Irish Festival returns to Columbus with viral talent Celtic Celebration!

#EatDrinkOhio — In the age of AI, the analog restaurant feels radical As AI-generated content floods social media, some restaurants are intentionally embracing handcrafted marketing, handwritten menus, and authentic photography to reinforce their commitment to craftsmanship and hospitality. For operators, the trend is a reminder that while AI can improve efficiency, genuine human touches can strengthen brand identity, build trust, and help a business stand out in an increasingly automated world.