Village Inn

Fast casual wine trends

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.

2015 James Beard Foundation Award finalists announced

While some categories include a cross-section of the country, New York City institutions and some previous winners dominated other areas of the industry’s top honors.

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...

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.

  • Page 6