Foodservice Radio, the new streaming 24-hour radio station dedicated to the foodservice industry, is live and is officially launching at the National Restaurant Association Show in Chicago, May 5-8, 2012.
In June 2012, Chef and Owner Richard Sandoval will open the stylish, modern Peruvian kitchen and pisco bar, Raymi, in New York City's Flatiron District.For the first Peruvian restaurant within his contemporary Latin restaurant group, Richard Sandoval Restaurants, Sandoval has partnered with renowned chef and owner Jaime Pesaque of Mayta Restaurante Bar in Lima, Peru.
The Florida Department of State Divisions of Corporations has denied a trademark to Fuku restaurant, which is due to open in West Palm Beach, Florida, at the end of the month.The department said its refusal was based on the name including “immoral, deceptive or scandalous matter.
May is a month of celebration honoring local heroes for their roles in making America a wonderful place to live. UNO's lives by a credo of "We Care".We're doing our part to celebrate those who educate, care, and protect the rest of us.
Imagine this: You walk into a restaurant and order a wine by the glass–on tap!Throw the traditional wine bottle format of yesteryear out the window! Dispel any preconceived notions you may have of normalcy, because a new wine-by-the-glass format is here, and it’s sweeping the nation.
Food trucks may seem to be the most easy to run operations in the restaurant industry, but in fact, running a brick and mortar restaurant is a piece of cake after street food.At least according to Josh Henderson, who opened Skillet Diner in Seattle last May, almost four years after launching his first food truck, Skillet Street Food.
In June 2012, Chef and Owner Richard Sandoval will open the stylish, modern, Peruvian Kitchen & Pisco Bar, Raymi, in New York City's Flatiron District.For the first Peruvian restaurant within his contemporary Latin restaurant group, Richard Sandoval Restaurants, Sandoval has partnered with renowned Chef and Owner Jaime Pesaque of Mayta Restaurante Bar in Lima, Peru.
Mother's Day is only a few weeks away and according to a new survey by Open Table, Inc. this year moms will be dictating Mother's Day dining plans with 65 percent of moms revealing they will be in charge of booking their own dining reservations.
Adventurous diners, often called foodies, are significantly more likely to choose menu items with bitter, sour, and umami flavors, according to the results of a new Culinary Visions Panel survey.The survey explored over 500 consumers’ preferences for all five flavors, including sweet and salty.
Brewery Ommegang of Cooperstown announces its first-ever Ommegang Hop Chef Competition. The competition invites innovative Washington, D.C.-area chefs to prepare and pair dishes with fine Ommegang ales.
New research reveals active testing of high oleic soybean oils by foodservice operators. In a recent foodservice industry study conducted by the United Soybean Board (USB), 29 percent say their companies are already testing high oleic soybean oils (the first of which just reached commercialization in June 2011) in their operations.
Studio Movie Grill (SMG), known nationwide for pioneering the in-theater dining concept, announces that it will open its newest theater in Wheaton, Illinois. SMG remains a leader of the movie-grill concept, offering up first-run movies and alternate programming alongside an extensive American Grill menu and full-service bar in its new facility at Rice Lake Square.
An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories–Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development–will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May.
The Seattle Mariners hospitality partner, Centerplate, is once again collaborating with noted Seattle Chef Ethan Stowell to bring exciting, fresh, and local food concepts to Safeco Field.New to the ballpark for 2012, Chef Stowell has created several new selections that include grass-fed BBQ brisket and pulled pork sandwiches, Italian sausage and bratwurst, an updated "anti-fast-food" burger, and an Oyster Po' Boy, all using locally sourced ingredients.
With only six weeks left before the April 1, 2011, grand opening of the third location of Squeeze In (South Reno, Nevada) the operators of this nascent restaurant realized they were short of cash.Knowing their other two breakfast and lunch restaurants were successful and expecting the third to be popular, they set out to raise the money they needed.