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Financing

Court keeps restaurants’ hopes alive on collecting from insurer

A federal judged ruled that losses as well as damages could be covered by a business-interruption policy.

Getting to the good life

Expert solutions to the pesky problems that plague operators just like you.

As medical costs continue to rise, it should come as no surprise that health insurance is one of the benefits most valued by employees. Medical insurance protects them from big bills and unexpected charges, and is an important component of their total compensation package. It also benefits you as the employer, because when your people are covered, they will be more likely to take advantage of wellness programs and screenings.

After poring through economic, industry and consumer trends and statistics, Technomic, Inc., the Chicago-based foodservice industry analyst, concluded that...

The HELP Committee today is expected to mark-up S. 1955, the Health Insurance Marketplace Modernization and Affordability Act of 2005. This legislation would...

5 places to look for timesaving operational solutions.

Frustration with the federal government bubbled over during a session of the Restaurant Leadership Conference, with attendees angrily complaining to the chairman of the National Restaurant Association about the political process and the group’s role in it.

The restaurant and foodservice business is all about relationships. If the very end of the line is the relationship between the restaurant operator and his...

The term “vinegar” comes from the French vin aigre, or sour wine. It is also used to describe other soured, alcohol-based liquids, such as those made from cider, malt or rice wine. Souring is a natural process that occurs when a liquid containing less than 18 percent alcohol is exposed to the air.

Terrines, the shortened name of a dish known classically as pâté en terrine, are traditionally understood to be forcemeat mixtures baked in an earthenware mold with a tight-fitting lid. This preparation gets its name from its association with the material used to make the mold, once exclusively earthenware of unglazed clay or terra cotta.

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