3 February, 2012
Umami, the pleasing "fifth taste," is at the center of Asian fusion operations.
3 February, 2012
The Grocery Manufacturers Association reports that Campbell Soup saved $500,000 in utility costs by cutting electricity and water use at a California plant, and Nestle has partnered with a log-maker to turn used coffee grounds into cleaner fireplace fuel.
3 February, 2012
Food prices were up 8% last year and the National Restaurant Association expects prices to rise 4% this year.
|
|
Looking for a steamer or a steam kettle? Need to know about a combi or a tilting skillet? These and other products from Cleveland Range are available through the TSR Equipment Catalog.
Find Equipment Now >>
|
When the time of year arrives for us to huddle indoors and eat imported produce, it can feel isolating.
Crown is like a public dining room for locals who’ve given the cook the night off.
3 February, 2012
An Oklahoma state document has linked the quick-service chain to a recent 10-state outbreak of Salmonella Enteritidis.
3 February, 2012
 From casual-dining chain Rubio's Fresh...
Fifty-five percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up from 47% last month and the strongest level in almost six years.
The University of Massachusetts at Amherst plans to spend $69 million over the next six years to renovate its dining centers and retail cafes.
The U.S. economy grew at its fastest pace in more than a year in the fourth quarter, with consumer spending accelerating.
Entreprenerial Oakland, CA-based Revolution Foods operates six culinary centers that prepare 120,000 school meals daily that meet the new requirements while keeping costs in line with government subsidies.
Topics of job growth, immigration reform and energy efficiency were of particular interest to the NRA.
Public-private partnership aims to connect more school kids to nutrition programs.
New lights could point the way for tourists to discover New York City's historic Restaurant Row, renowned independent restaurants located along West 46th St.
Think General Tso meets green market.
Legends Hospitality Management has named former Madison Square Garden CEO Dave Checketts its chairman and CEO.
Puck has won multiple honors from the foundation and has been an iconic promoter of California Cuisine since opening Spago in 1982.
SmartBrief/Smartblog on Restaurants
Richard Rosendale, executive chef of The Greenbrier in White Sulfur Springs, WV, will represent the U.S. in the international Bocuse d’Or competition in Lyons, France, next year.
Sodexo has appointed Olivier Poirot senior VP and CFO to lead the finance and risk management functions supporting the company's North American business.
Certified Master Chef and culinary industry veteran Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America.
Green produce washer adds ozone, which is a natural spoilage retardent, as well as a sanitizing agent, for organic products.
The National Restaurant Association's Conserve Sustainability Education Program and United States Composting Council said they have selected a group of students at Duke University's Sanford School of Public Policy to examine barriers preventing restaurateurs from conducting organic composting at their various facilities.
The "Pleasure Pier," slated to open by Memorial Day will feature rides and a Bubba Gump Shrimp Co. location, as well as amusement park fare such as barbecue, ice cream, funnel cakes and beer.
While never profitable, the World Trade Ccenter Subway unit that rose with the building had to close at the 90th floor, as the building became too narrow to support the sandwich shop.
Sleeker design elements, new seating and seating zones and flat screen TVs have been driving further sales growth.
Bruegger’s has opened its first military facility location at Naval Base San Diego through a joint agreement between Bruegger’s and Navy Exchange Service Command.
Menu tweaking, value pricing and freshened decor are strategies that large, popular chains are using to stay competitive.
Rob Connelly, Henny Penny’s president, reorganized the kitchen-equipment company and made a number of promotions to position the firm for future growth.
Taco Bell and Wendy's are among quickservice chains that are working to expand breakfast menus to capture more of the morning market share.
Zaxby's chain, anticipating an expansion push, has debuted a new restaurant design featuring a "farmhouse" feel and an open kitchen.
As "big box" companies such as Circuit City and Blockbuster downsize their real estate, fast casual restaurant chains like Chipotle, Potbelly Sandwich and Qdobo Grill are moving in.
The bar coding is being used to highlight new menu items and provide nutritional information about those items that contain less calories and fat.
Waste oil can be drained into a portable caddy and this green equipment supports the recycling of waste cooking oil into renewable fuels.
Refrigeration is one of the most important elements in any commercial kitchen, and here are trouble-shooting tips from the Back Burner blog of eTundra.
|
