The world's first test-tube burger was cooked and eaten recently in a $330,000 demonstration of the technology. Volunteers said it tasted dry, although its developer hopes lab-grown meat can eventually help the environment and feed a growing population.
Military veterans have unparalleled discipline and work ethic, making them the perfect franchise partners for fast-food brands. Find out how some franchisees are translating their military career to quick-serve success.
The much-anticipated first New York City location of L.A.'s well-known Umami Burger chain opened July 29 in Greenwich Village, to a line waiting outside. In this video, John Herndon, the company's corporate chef, builds one of their unusual but extremely popular burgers. More NYC Umami Burger locations are slated for Battery Park City and Williamsburg.
Old Chicago Pasta & Pizza recently invested $10 million to reinvent itself as Old Chicago Pizza & Taproom. Watch this video for details on the rebranding, and for insight into some of the ground work it takes to move forward with a complete brand refresh.
Executives at Brinker International and Coca-Cola share tips on how to build your knowledge base and prepare yourself for excellence along your career path. No matter the level to which you aspire, this clip from the Women's Foodservice Forum provides some good food for thought.
Dinner Lab is a growing project that brings up-and-coming chefs together with diners outside of the typical restaurant space. For each Dinner Lab meal, members are invited to a different unusual space in Austin, New Orleans, and Nashville, where they eat at community tables. Each dinner features the work of a different chef, who decides the menu and prepares the food that evening. Communal eating is very "in," and the fleeting nature of the experience is sure to appeal to adventurous diners. We're keeping our eyes on this one.
Thomas Keller is a successful chef, restaurateur, and cookbook writer. Chef Keller shared with a packed auditorium of Stanford business school students how he got his start as a dishwasher, how he overcame a set-back, and what drives his decision to open new restaurants and expand his business.
Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide. He was interviewed by Colleen Donovan, MBA class of 2013, as part of the View From The Top speaker series at the Stanford Graduate School of Business.
View from the Top Speaker Series:
Thomas Keller Restaurant Group: