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Easter Brunch Specials

The Easter bunny is hopping into restaurants this Sunday, bringing special brunch menus for guests who want to celebrate the holiday by dining out.

Three Companies Join IFDA Korea

(May 8, 2013)—This week, the IFDA announced that M's Food System, as well as Daesang Corp. and its affiliate Daesang BestCo, have joined the association as...

CHICAGO (May 24, 2011 - PR Newswire)—Consumers recently polled by Technomic say they eat chicken more frequently than any other type of meat. Yet despite...

INDEPENDENCE, OH (May 28, 2013)—United Computer Group, Inc. (UCG), an information technology services firm, has been chosen to supply cloud-based backup...

WASHINGTON (June 30, 2011)—As a result of softer same-store sales and traffic levels and an erosion of optimism among restaurant operators, the outlook for...

Unfortunately that's too often the case when providing employee references.

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.

Pricing: Instead of discounting, add value. Brown’s Chicken offers incentives the more you spend on catering.

Two new studies are calling for the disclosure of nutritional information on restaurant menus and a curb on food advertising aimed at children as partial but important ways to combat juvenile obesity.

A dessert with a variety of facets “eats better,” claims Patti Dellamonica-Bauler, pastry chef of One Market Restaurant. At this San Francisco dining spot, desserts often explore various flavor aspects of a star ingredient. “It’s about taking things that relate to an ingredient and finding different ways to present them and reinforce the theme,” says Dellamonica-Bauler.

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