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Industry News

Chicago French Market Teams Up With Food Recovery Network to Combat Hunger

The Chicago French Market is passionate about taking care of their customers and community. They provide diverse culinary options for all palates and an open, social atmosphere to dine in. However, a large side effect from running a food-based business is the amount of uneaten food that goes to waste at the end of each night.

Vertex China Makes New Additions to Radiance Collection

Vertex China’s Universal collection is home to product lines that are inspired by creative applicability and modern versatility. Within the Universal collection, one will find unlimited table presenting possibilities through various body silhouettes and unique shapes, all cohesively interchangeable.

Study: Restaurant Owners Plan to Upgrade POS Systems

Starfleet Research revealed that, according to its latest industry research, nearly one-quarter (24 percent) of restaurant owners and operators who have not upgraded their core restaurant management and POS system within the past three years plan to do so in the next 12 months.

Main Event Names Ex-California Pizza Kitchen President New CEO

Ardent Leisure Group announced that Chris Morris has been appointed as president and chief executive officer of Main Event Entertainment, effective March 26.Morris brings more than 20 years of experience with multisite businesses, including over six years in the family entertainment business.

Kathy Anderson Brings Black Rabbit to Life in Nashville

Kathy Anderson has yet again waved her magic wand to give Nashville a taste of the 1920s. From the grand piano in the entry to vintage furniture and high-rise ceilings, Kathy has transformed an 1890’s property into a craft cocktail bar and small plate restaurant called Black Rabbit.

Sarah Rountree Wins 2018 S&D Culinary Challenge

Johnson & Wales University Charlotte student Sarah Rountree received top honors and the $10,000 grand prize in the 8th annual S&D Culinary Challenge, held February 20.This year’s competition theme, “Show your Foodways with a Cold Brew Twist,” challenged students to create an original Southern recipe using S&D’s Toddy cold brew coffee.