Staff training, careful hiring, and mystery shoppers have been the most essential investment that Nancy Batista-Caswell has made.These were essential, she says, to the success of her year-old restaurant, Ceia Kitchen + Bar, in Newburyport, Massachusetts.
In the summer of 2010, Jacob Baloul took a photo of a bowl of French onion soup he had just made and texted it to friends and family. Within seconds, he began receiving replies. Everyone, it seemed, thought that bowl of soup looked tasty, and most wanted to know how to make it.
Kinnek (http://www.kinnek.com), an online procurement platform that helps restaurants get customized price quotes from suppliers, announced today the launch of Kinnek Explore (http://www.kinnek.com/explore/public).
Imagine this scenario: It’s a crisp evening in March, and you walk into a fine dining restaurant with Mark, Henry, and Jenny for a relaxed dinner. You order up two appetizers for the table, an entrée per person, and a bottle of Sauvignon Blanc to split.
Author Charis Freiman-Mendel thinks learning vocabulary is a piece of cake.
She's cooked up a contest for middle and high school students to show them how she prepared for the SSAT, the standardized test she took for admission to high school.
On land the lion is the top of the food chain - the top level predator, king of the beasts.But now a lion predator of a different kind is dominating the underwater world in Jamaica, and the US Peace Corps, local fishers, and private Jamaica resorts like Bluefields Bay Villas are working together to see that reign come to an end.
Sherry Joseph, Director of National Sales for Del Frisco's Restaurant Group, is delighted to announce the newly launched National Private Dining Program.A one-stop-shop for private event bookings, the National Private Dining Program streamlines the process by combining ease of booking and consistent pricing across all locations.
Competition in the foodservice industry is always fierce and restaurant chains are constantly jockeying for your business, money and attention in an overcrowded marketplace.However, in 2012 five trends outlined by Mintel Menu Insights will shape how operators appeal to their customers with regional and imported menu options, double-sided menus, customization, and time-intensive preparation methods.
Continuing a steady and successful rollout of its cloud-based reservation system, Timothy Ryan, President and Director of Eveve U.S. operations, announced that Eveve has surpassed Urbanspoon as Open Table’s leading U.
In just one year since it opened, Chicago q has seen its catering business rise from zero to between seven and 10 percent of sales.While that’s nice, the Chicago-based barbecue restaurant’s owner, Lee Ann Whippen, is working hard to continue to grow catering sales and is seeing them rise by about one percent every two months.
The National Restaurant Association today voiced strong support for H.R. 3094, “The Workforce Democracy and Fairness Act,” which aims to ensure fairness for employers in the face of recent anti-business actions by the National Labor Relations Board (NLRB).
Performance Food Group one of the nation's largest foodservice distributors, and Kansas-based IdentiGEN, a leader in meat traceability systems, have developed the first commercial solution to trace ground meat back to its origins using DNA technology.
With growing emphasis on health and obesity in America, researchers are investigating how increased food legislation is affecting the restaurant industry. Two scientists in particular are studying the consequences of a new menu labeling law.
Don't expect a waiter to come take your order at STACKED. This casual dining restaurant has no waiters.Just iPads.STACKED: Food Well Built expanded its technology-driven brand Nov. 17 with the opening of its third location in Cerritos, California.
The second annual International Foodservice Sustainability Symposium (IFSS) will be held in San Francisco, October 7-9, 2012 at the Sir Francis Drake.IFSS is the first conference of its kind to focus exclusively on some of the most complex and highly nuanced issues surrounding sustainability in the foodservice industry.