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Sysco Unveils Sourcing Executive Changes

Robert E. Howell has been promoted to vice president, sourcing and supply chain services at the distributorship here. Howell served most recently as...

Rise to the Occasion: Sandwiches & Bread

It’s hard to believe that a mere five years ago, menu developers, purchasing agents, food manufacturers and restaurant customers were in the grip of the low-carb craze.

Make the right year-end business moves by getting answers to these tax questions.

WASHINGTON, DC (Aug. 20) The United Fresh Produce Association is taking a seeing—or tasting—is believing approach to lobbying for inclusion of a national...

Chef-driven food trucks are still on the move, but the latest way to sample restaurant dishes on the run is to drop by a pop-up.

With their typical bland colors and limited materials palette, one would assume that not much thought is given to selecting the workman-like coverings for walls and ceilings in restaurant kitchens— and it’s easy to see why it might appear that way: If no one is going to see it, does it really matter what goes on them?

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

Zeroing in on 1 million fans on its Facebook page, CiCi’s Pizza is ready to branch out to other social media platforms, most notably Instagram and FourSquare, two places where its guests are spending a lot of time.

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