Consultant says Indian food, infused cocktails will be big

David Mansbach offers insight into what candidates can expect from an executive search firm

What to drink with spicy, bold-flavored meals

Restaurant and bar operators are freezing cocktail concoctions in new forms

Tales of the Cocktail seminars showcase culinary ways to make drinks

Having Words With: Barry Klein, the creator of Ronald McDonald

With all the hoopla about hamburgers, one would think they were on every menu in the land

Foodservice facilities should be audited for energy performance

Glenn Pisani, an energy consultant, talks about energy and energy related costs

A February survey by the Council of Hotel & Restaurant Trainers, or CHART, found that the dollars allocated for training are on the rise. In a poll of 140 trainers, 44 percent said their companies planned to increase training budgets this year, 47 percent said training expenses should stay the same as last year, and only 9 percent expected a decrease in spending.

How Chick-fil-A rolls out new products

Eataly is among the grandest of the growing crop of large-scale, multistation food halls drawing crowds and pushing the envelope by turning out masses of quality food quickly in an upscale setting. Companies large and small are seeking to cash in on a craze that lets chefs showcase the scope of their talent through a broad array of offerings that beckon to an increasingly food-obsessed nation.