Patricia Cobe

Sustainability continues to be a driver when it comes to buying and menuing seafood. But the criteria for sustainable seafood is confusing.

The Restaurant Business annual Restaurant Growth Index can direct you to the best opportunities for your next location. But there are may mistakes to avoid after that.

Indra Nooyi came aboard PepsiCo in 1994 to steer the foodservice division, visiting front- and back-of-the house operations across America.

Many, many weight loss diets come and go, but the sad fact is Americans have gotten fatter every year since 1990. While restaurants have been the easy-to-blame scapegoats for this obesity epidemic, they’re not the only ones at fault, said Dr. Jim Painter at the innovation session entitled “Your Brain on Food: Why Consumers Eat As They Do” held on Monday, March 26 during the 2012 Restaurant Leadership Conference in Scottsdale, Arizona.

Everyone who eats or cooks is free to hang up a virtual shingle and call themselves a culinary “expert.” Blogs, Yelp!, Twitter, Foodspotting—they’ve democratized (some would say degraded) the arts of restaurant reviewing and recipe writing.

One might think that local ingredients are hard to come by during a Massachusetts winter.