The Sonoran desert calls to mind many attributes: captivating vistas, Southwestern style, stunning sunsets. Agriculture, though, doesn’t jump to the top of the list. Yet at Westward Look Wyndham Grand Resort & Spa, agriculture is one of the most unusual attractions.
DineEquity, Inc., the parent company of Applebee's Neighborhood Grill & Bar and IHOP restaurants, announced plans to serve 100 percent cage-free eggs across both brands in domestic restaurants no later than 2025.
Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting incentives to help businesses become more sustainable.
The National Restaurant Association announced the lineup of education session speakers and topics for the 2016 National Restaurant Association, Restaurant, Hotel-Motel Show, taking place at Chicago’s McCormick Place on May 21-24.
Instead of subscribing to the notion that the closest proximity dictates the highest supply quality, Spoonbar, a restaurant in Healdsburg, California, found a way to tap into a wider range of microclimates that span a 140-mile area from Southern Mendocino County, through all of Sonoma and into Marin County.
Memphis Meats, which is growing meat grown outside a live animal (cultured meat), will make its global debut on Feruary 4 in San Francisco. The founders will present to investors at the biotech accelerator Indie Bio, which was created by venture capital firm SOS Ventures.
For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners.
Sometimes decisions born in compromises end up as great ideas.Restaurant owners don’t like to make concessions, especially when it comes to the quality of food or the overall comfort of guests.But give-and-take is part of doing business, especially when the cost for opening a new restaurant is running well above budget.
It’s an old motto in marketing that people don’t buy what you do, they buy why you do it. This impetus to tell your brand’s story is increasingly being told by describing where a restaurant’s food and beverages come from.
While pursuing an MBA at Georgetown University, Konstantin Zvereff and Jag Bansal were given an assignment that focused on a growing restaurant chain, and they immediately saw that something seemed out of whack in the industry: The front-of-house staff had access to all kinds of helpful technology—from reservations to table management to orders—but the back of house was still using Excel spreadsheets and voicemails to manage orders and deliveries from suppliers.
Beets, carrots, potatoes: The usual suspects still reign on winter menus. But this year, we’re hearing more about celeriac, different types of turnips, and other less-common root vegetables as growers experiment with new and heirloom varieties.
One of North America’s most talked about culinary competitions returns to New York City on January 24 with a one-of-a-kind stand-up tasting reception featuring five chefs cooking five heritage breed pigs in a friendly competition for a cause.
US Foods announced plans to expand its distribution center in Fife, Washington. The expansion project kicks off in late January 2016 and will nearly double the size of its current facility, allowing the company to expand its customer base and better serve chefs, restaurateurs, and foodservice operators throughout the Seattle area.
Few chefs have a full-service restaurant, a culinary school, and a local farm-to-restaurant distribution program. But Chef David Swanson does it all.A former fine-dining chef who has been nominated for Best Chef: Midwest by the James Beard Foundation for the past three years, Milwaukee-based Chef Swanson started with the cooking school, founding the Braise on the Go Traveling Culinary School in 2004.