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Executive Insights

2010 Chef Survey

While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene.

Pizza Perfect: Goodfella's Opens Pizza School

Goodfella’s of Staten Island has launched a brick oven pizza school.The school will teach everything from the basics (how to make dough) to more advanced details such as how to manage inventory.The pizzeria is getting a lot of calls, according to Scot Cosentino, founder of the school, from as far afield as Argentina. Offers Compiled Dining Deals

A diner wants to eat out but doesn’t know where. Should he decide based on type of cuisine? Neighborhood? Pick a hot spot?Now consumers have the ability to choose a restaurant depending on who’s offering a special deal.

Ralph Brennan Named Ambassador of Hospitality

The National Restaurant Association Educational Foundation (NRAEF) announced that Ralph Brennan, esteemed restaurateur and president of the Ralph Brennan Restaurant Group, has been named the 2011 Thad and Alice Eure Ambassador of Hospitality.

The 10 Most Innovative People

Never before has innovation been as essential to running a successful quick-serve restaurant concept.During what has turned out to be the most daunting recession in our nation’s history, innovation has been the driving force for the concepts that are beating the odds.