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J. Kings Raises $50,000 for Long Island Charity

HOLTSVILLE, NY - J. Kings Food Service Professionals, Inc., an ID Top 50 distributor, raised more than $50,000 at its annual Golf Classic to help support the...

FDA's Next Task: Helping with New Product Development;Agency Official Touts Food Safety and Securit

NEW YORK - In a speech before members of the Institute of Food Technologists, the acting commissioner of the Food and Drug Administration summarized the...

HAMDEN, CT - Host America Corp.'s wholly-owned subsidiary, Lindley Food Service, was the successful bidder of a senior nutrition meal contract in...

Luna Park, a Los Angeles restaurant known for its whimsical decor and funky menu, is enticing new customers with the retro kitsch appeal of its "You're a Pepper" cocktail.

Call it the case of the missing crabcakes.

Seafood concepts scored highly in a new ranking by Child magazine of restaurant chains offering the most healthful children's menus.

I'm not sure whether it's just a slow news day, or just a commentary on our industry, but I was moved to write about the less than stellar food available on most restaurant menus. Mind you, I don't mean less than good. I mean less than stellar.

O'Charley's is hoping a handy food and wine pairing reference tool that debuts this month at all its locations will transform ordinary servers into sommeliers.

Is low-carb eating really here to stay? Plenty of restaurants seem to think so.

A group of panelists at an analysts' conference here couldn't seem to agree on a strict definition for fast-casual, said to be the fastest-growing segment of the restaurant industry.

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