Village Inn

Leadership

O'Charley's owner gets a new president

The parent company of O’Charley’s and Village Inn has appointed family-dining veteran Craig Barber as president, with oversight of 474 restaurants and franchise rights to 96 more.

Emerging Cuisines: Basque

Cooking with an indpendent spirit.The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history,...

Clark National, Inc., Elk Grove Village, IL, a $340 million broadliner and nonfoods distributor, has acquired certain assets of E-Janitorial Supply, Inc.,...

There's a lot happening with wine out there. It's a buyer's market, restaurateurs are getting their own labels, wine lists are more selective, and fast-casual chains are trying to do wine better than the old boys.

Encouraged by a strong economy, restaurant chains are growing with confident—if somewhat conservative—steps.

"Due to the current mindset of the active acquirers, a seller should expect a deal to take longer to consummate than it normally does, if they are to obtain...

Banta, Springfield, MO, was presented Diamond and Best of Show awards for its "Image and PR" video called "E2" in which is explained to foodservice operators...

Jeffrey Chodorow, Laren Gartner, Edna Bayliff, George Katakaldis, Rick Doody, John Metz, JR. Six very different entrepreneurs on the lessons, the labors and the passions of the restaurant life.

A universe apart from the ethnic mom-and-pop eateries stateside, a first encounter with Asia can stagger even sophisticated food professionals.

Aïoli, the gutsy, garlicky emulsion that is sometimes referred to as the mayonnaise of Provence, has become a popular condiment on multi-culti menus.

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