Chef Diana Dávila’s first solo venture, Mi Tocaya Antojería, sits on a tree-lined boulevard corner in Chicago’s Logan Square neighborhood. …
Developing New Products with a Food First Thinking Approach
Food First Thinking is an agile, fast-paced process designed to accelerate time to market with relevant, trend-forward new products. From …
Enter Adaptogens: Superfoods for Stress Relief
With almost two-thirds of American households working to manage chronic stress for one of their family members, it’s no wonder …
Gearing Up for a Custom World
Hyde Park Group’s 2019 “What’s Tipping” presentation is a fascinating look at how leading-edge culinary, food science, and technology are …
Hyde Park Group Moves to West Town
If you’ve worked with Hyde Park Group, you know we pride ourselves on staying ahead of the culinary trends. When …
All the World’s a Stage: Creating Unique Experiences in the World of Dining Out
Today’s diners are an all-or-nothing crowd. The abundance of food delivery options and meal kits mean the rich, hard-to-achieve flavors …
7 Insta-Trends in Food Photography
In radio it’s called a “driveway moment” – when listeners arrive at their destination but remain in their car to …
Fortune Magazine Features Haderlein on Meatless Meat
Hyde Park Group’s Principal, Mary Haderlein, was featured in a recent Fortune Magazine article on the growth of the meatless …
The Keto Diet Goes Mainstream
The Ketogenic Diet may have been around for the past few years, but this high protein, super low carb diet …