Kendall College announced a renewed partnership with the Center for the Advancement of Foodservice Education (CAFÉ) and sponsorship of the annual CAFÉ/Kendall College Green Award for an eighth consecutive year.
The Culinary Institute of America’s New York campus spends about $750,000 a year on seafood. Five years ago, around 25 percent of those purchases were of species considered unsustainable. On the eve of the 2016 International Sustainable Seafood Day, March 18, that figure is down to 5 percent by volume.
Global restaurateur HMSHost is going “cage-free” in its airport and motorway restaurants. As part of its ongoing commitment to strong corporate citizenship and placing emphasis on thoughtful environmental and animal welfare practices, HMSHost will move toward cage-free eggs at its more than 2,000 locations in airports and motorways across the U.
Crave Fishbar, known for its commitment to having the highest quality sustainable seafood and responsible business practices, announced that it has officially become a Certified B Corporation. Crave Fishbar joins a prestigious group of over 1,500 companies from 42 countries and over 120 industries recognized as leaders in social and environmental standards who are redefining success in business.
When the National Restaurant Association released its annual What’s Hot culinary forecast, it was no surprise to see locally sourced meats and seafood topping the list. For full-service operators, the farm-to-fork ethos isn’t so much a movement anymore; it’s a core reality of business practice—a way to keep pace and survive in the evolving ingredients-driven market.
Himmel Hospitality Group in Boston, known for its restaurants Grill 23 & Bar, Post 390, and Harvest, departed for its culinary road trip across the nation from Boston to California. On this epic road trip, the culinary team will travel across America’s backyard, exploring different regional cuisines and cooking techniques through collaborations with some of the nation’s best restaurants and chefs, as well as meeting with local purveyors, farmers, fishermen, and ranchers to better understand how they source their products.
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.