Red Lobster

Salmonella outbreak linked to cucumbers continues to grow

Red Lobster faces legal action for serving a salad with the contaminated produce.


Kitchen redo gives Red Lobster new options

A back-of-house renovation enabled the chain to upgrade its food quality while adding efficiencies, the chain says.

Students in the Hospitality Administration and Culinary Arts programs at Berkshire Community College in Pittsfield, MA, have a secret weapon in their career education quest: the Jonathan Edwards Library.

The 56th Summer Fancy Food Show, organized by the National Association for the Specialty Food Trade (NAFST), took place from June 27-29 in New York City. It’s the largest marketplace for specialty food and beverages in the U.S., with 2,400 exhibitors from 80 countries showcasing 180,000 products. The NAFST picked a panel of food experts to spot the major trends at the show. Here's what stood out.

Here’s a sampling of the restaurant-relevant laws and regulations that went into effect with the New Year.

From the day she entered the restaurant business as a job analyst for Hardee’s Food Systems, Edna Morris has grown from leadership role to leadership role by dashing preconceptions through a combination of learning and resolve.

Chains are ramping up R&D to launch on-trend dishes.

A quintessential comfort dessert gets dressed to dazzle.

Seafood is in high demand by Americans—total consumption rose by 45 million pounds in 2009 over 2008, states the National Fisheries Institute.

Disney created their own branded, mobile dining destinations: four themed food trucks.

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