BARCELONA SPAIN —Chefs, with their ability to affect consumer tastes through new culinary trends, are in a unique position to help protect the world’s aquaculture by...
A20-year veteran of the Boston-area restaurant industry, Paul Booras has seen a lot of foodservice trends come and go over the years. But one trend he thinks has staying power is the movement toward...
Christopher Myers has spent much of his adult life in the restaurant business. Despite forays into teaching, acting and even house painting, he has always found his way back to the industry he loves. ...
Afew decades ago, flying was a whole lot simpler. There was less congestion, for one thing. Fewer people flew because plane travel was too expensive to do on a regular basis. Security issues were not as strict and...
Back in the day when hospitals provided foodservice for patients and staff members because they had to, those meals were generally cheap but elicited complaints about being tasteless and lacking nutrition. Though a...
ZEELAND MICH. —If you are a foodservice operator wondering how to tackle the challenges associated with going green or implementing some type of sustainable practice at...
GAITHERSBURG MD. Sodexho USA, the North American arm of Paris-based contract foodservice conglomerate Sodexho Alliance, launched this month a companywide sustainability initiative intended to help employees, clients...
As eco-friendly practices take center stage at a growing number of restaurant businesses, Todd Mann, senior vice president of business development for the National Restaurant Association, and his group...
SALES FORECASTAs the nation’s economy continues to sputter, restaurateurs in New England say they expect to see sluggish sales growth in 2008, much the same as they did a year ago, and will be happy just to hold their...
