For the 18 years that Guglhupf Bakery, Café, and Restaurant has been open in Durham, North Carolina, co-founders Claudia Cooper and Jahn Hartmut have sought to run the business free from the “rancor” of religion and politics.
Guilty as charged, at least when it comes to texting at the table.I try really hard to curb that compulsive habit when I’m out with friends, but catch me dining solo and the cellphone is in my hand—almost as often as the flatware.
Salt: It’s a crucial component of flavor enhancement, and the thing that keeps you reaching back in the bag for any stray fries that may have escaped your hopeful grasp the first time around. The spice has sparked both ancient conflicts and dinner table arguments, but starting this week, salt has been the source of a new battle between New York City restaurants and health officials.
FSR readers continue to share impassioned opinions about the announcement from Danny Meyer that he plans to eliminate tipping in his restaurants and increase menu prices to support higher wages:
“We operate three very high-volume full-serve units (total of 1,500 seats), and with Seattle going to a staggered minimum pay increase we decided to take everyone to $15.
Diners will have to wait until the end of 2016 to find calorie labels on all chain restaurant menus.The Food and Drug Administration (FDA) says that restaurants and other establishments will now have until December 1, 2016, to comply with federal menu labeling rules—one year beyond the original deadline.
On Tuesday, June 16, the U.S. Food and Drug Administration (FDA) released a firm, 3-year timetable for food manufacturers to eliminate trans fats. While many restaurants and suppliers have been taking measures for years to reduce and remove the partially hydrogenated oils that produce trans fats, the ruling will pose a costly challenge to some sections of the industry.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.
Johnny Rockets, the global restaurant chain, announced the appointment of Jim Kensinger in the newly created role of vice president of operations services and training. Kensinger is responsible for improving the quality, consistency, and profitability of the brand's franchise and corporate restaurants worldwide through communication, training, and engagement.
More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9.
The American Soybean Association (ASA) has again called for a coordinated approach to fix the United States’ mandatory country of origin labeling (COOL) rule for imported meat. ASA’s call comes in light of a ruling Monday from the World Trade Organization Appellate Body that determined the COOL rule gives domestic producers an unfair advantage over importers from Canada and Mexico.
As the date nears for enforcing federal menu-labeling regulations, numerous full-service restaurants are putting the finishing touches on their compliance plans.Companies with 20 or more units must accede by Dec.
Georgia Gov. Nathan Deal signed Senate Bill 2 into law.This bill, sponsored by Senator Lindsey Tippins (R – Marietta) on behalf of Lt. Governor Casey Cagle, allows high school students to earn a high school diploma while simultaneously working toward a technical college or associate’s degree.
The National Restaurant Association and Dunkin’ Brands Group jointly announced that Cicely Simpson will join the NRA as its new executive vice president of government affairs and policy, starting May 13, 2015.
On a January night in Aspen, Colorado, 54 invited guests gathered inside the chic city’s privately owned Crystal Palace building for a guided, five-course tasting adventure.While X Games snowboarders and snowmobilers competed outside, diners inside nibbled on an ambitious haute cuisine menu featuring items such as pistachio-crusted tuna tataki, roasted duck breast with blackberry red wine marinade, deep-fried baby octopus, and dark chocolate ganache torte.