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Village Inn

IFDA Sales & Marketing Conference

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...

Financing

Longtime breakfast specialists try new tricks to capture p.m. sales

Serving the morning meal is last decade’s news (or older) to sister concepts Village Inn and Bakers Square. Instead, they’re trying the allure of customization and upscale item.

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

Parent company American Blue Ribbon Holdings says a revitalization for the remaining restaurants will be announced next week.

Late-night dining is the rage, so maybe it’s time to think about keeping the doors open a little longer.

A family-friendly chain specializing in American homestyle favorites and signature pizzas

The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history, often caught between warring factions. As a result, the shepherds, fishermen and farmers in the area’s Pyrenees Mountains, seacoast and fields have developed a language all their own and a fierce spirit of independence—some of which infuses their culinary traditions.

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.

As sustainable restaurants grow in number, they’re growing in another way. They’re raising the bar on what sustainability means.

These craveable pillows of pasta are being filled with all sorts of tasty, seasonal ingredients both light and hearty. And sauces are taking a creative turn away from classic tomato.

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