Even as more casual-dining chains dress up their restaurants and menus to lure greater numbers of affluent customers, votes are still out as to whether the strategy works. While such chains as Ruby Tuesday...
Since the growing use of corn to make ethanol has driven up prices of many farm-made and -raised commodities, fuel for automobiles and fuel for human sustenance have never been so closely linked as they are today. ...
While running a private dining room for an invalid executive in Manhattan, chef Roland Levi had an epiphany: Why not have his own intimate dining establishment where customers could eat gourmet cuisine in a luxurious...
ORLANDO FLA. Darden Restaurants Inc. and Rare Hospitality International Inc. generally is viewed as positioning both companies for revvedup growth, even as some observers expressed concern about the continuing...
Here’s the scenario: You’re a burger chain in expansion mode using all the latest technologies, and young people who are passionate about the brand are clamoring to get their pictures on your packaging and in your...
Joe Amendola was 9 years old when he started his first apprenticeship in his uncle’s pastry shop in New Haven, Conn. The Great Depression was in full swing, so like his eight siblings, he sought a trade out of...
Once considered a regional dish of Florida and tropical outposts in the Caribbean, conch is appearing on a bevy of fine-dining menus across the country. A staple of Caribbean cuisine for hundreds or perhaps...
“Green is the new black,” declares the website of FreeFoods NYC, an all-organic, prepared-foods café slated to open later this summer in New York. The brainchild of chef Matthew Kenney, FreeFoods NYC will...
