For Jim Doak, the key to being successful in research and development is quite simple: Listen to what the guests want. That basic notion is largely what drew him to his current position as executive chef at Prairie du...
When people tell Randy Akerson they’re interested in opening their own restaurants, his initial reply is simple: “Don’t do it.” Akerson, who has run Burrito Bros. Taco Co. in Gainesville, Fla., for more than 30 years...
Scurrying behind storage containers and around walk-in freezers, the cockroach is a loathsome sight in any kitchen. Restaurant owners have been battling them for decades, and yet the bugs persist as their ancestors...
When people tell Randy Akerson they’re interested in opening their own restaurants, his initial reply is simple: “Don’t do it.” Akerson, who has run Burrito Bros. Taco Co. in Gainesville, Fla., for more than 30 years...
I couldn’t stop staring at it. It was scribbled on a chalkboard above the bar, but it may as well have been written in flashing lights: “Choclate Stout.”I have been a professional copy editor for more than four years...
Pnina L. Peled once faced the difficult choice between pursuing a career in the arts or a career in the kitchen. She had been around the restaurant industry for most of her life, pitching in as a young girl at her...
Mary Sue Milliken, right, and Susan Feniger are looking forward to livening up lunchtime for office workers in California. They recently inked a deal with Gaithersburg, Md.-based contract caterer...
Over the next few weeks, Nation’s Restaurant News will publish its annual Top 100 and Second 100 issues, providing a unique look at the restaurant industry’s largest chains and companies, the fastest-growing brands...
