Village Inn

Emerging cuisines: North African Crossroads

By Restaurant Business Staff on Jun. 01, 2008

The strategic location of Morocco, Tunisia and Algeria along the North African coast has played a major role in their culinary legacy.

Consumer Trends

Customers’ most-craved breakfasts

By Lizzy Freier on Oct. 10, 2017

See which 10 chains are meeting consumers’ morning cravings the most.

February 2009 Menus

By Restaurant Business Staff on Feb. 16, 2009

Menus from restaurants featured in the February, 2009 issue of Restaurant Business magazine

NRA Announces 2009 Restaurant Neighbor Award Winners

By Restaurant Business Staff on Sep. 16, 2009

WASHINGTON, DC (Sept. 15)—The National Restaurant Association has announced the winners of its 2009 Restaurant Neighbor Award, which recognizes restaurants...

Pactiv Corporation Honored as Sysco's 2009 Supplier of the Year

By Restaurant Business Staff on Feb. 02, 2010

HOUSTON (February 3, 2010 - GLOBE NEWSWIRE)—Sysco Corporation announced today that Pactiv Corporation has been namedSysco’s 2009 Supplier of the Year...

How to

By Patricia Cobe, Joan M. Lang and Thomas Henry Strenk on May 01, 2011

You can’t learn everything in culinary school. Or business school. Some lessons you’ve just got to learn on the job. With that in mind we set out to gather a little collected wisdom from the industry on how to do some of the more obscure tasks an operator might face. Challenges abound out there. Hopefully this will help get you through a few of them.

Food

Sipping seasonally

By Thomas Henry Strenk on Oct. 01, 2012

Owner Christopher Mullins is getting a jumpstart on fall at McGillin’s Olde Ale House in Philadelphia. The 152-year-old tavern launched its Oktoberfest celebration at the end of August. “We try to be the first for all of the holidays,” says Mullins.

Watermelon Take Two

By Megan Warmouth on Jul. 24, 2013

Summer is here and the bright, jewel tones of fresh watermelon are dressing up dishes from coast to coast. Most common appearances seem to be within invigorating summer salads, but the sweet magenta of this summer favorite shines as the star of Italian ice and even as a pickle.

Fast casual wine trends

By Restaurant Business Staff on Aug. 15, 2003

There's a lot happening with wine out there. It's a buyer's market, restaurateurs are getting their own labels, wine lists are more selective, and fast-casual chains are trying to do wine better than the old boys.

2015 James Beard Foundation Award finalists announced

Mar. 24, 2015

While some categories include a cross-section of the country, New York City institutions and some previous winners dominated other areas of the industry’s top honors.

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