Chefs or restaurateurs often say that their foodie inclinations were first inspired in their mothers’ kitchens. But when asked, Roger Berkowitz, president and chief executive of the Boston-based, 33-unit Legal Sea Foods chain, will flat out...

DENVER Chipotle Mexican Grill Inc. —An operating environment made difficult by the dual blows of surging costs and fewer customers forced many companies to report declining profits and...

NEW YORK —Mike D from the Beastie Boys sported a red T-shirt with a green dragon licking an ice cream cone to the 2006 VH1 Hip Hop Honors. A regular customer of the Chinatown Ice Cream Factory here, he posed for a Wired Magazine cover...

Aremark from Dennis Pierce’s daughter, a University of Connecticut student, helped spark development of the campus Dining Services’ line of Spa Foods.“She’s one of my better sources of input,” says Pierce, who is UConn’s director of Dining...

BURLINGTON MASS. —The smells and flavors of our childhood become a part of us, helping define who we are and lingering deep in the background of our memory. Like many immigrants, Yogi Sood, who came...

WASHINGTON —Prompted by calls for stricter food safety standards from the foodservice industry and even presidential candidates, federal lawmakers here have introduced a bipartisan bill that many see as a way to better protect the U.S...

Cleveland-area native Dante Boccuzzi recently returned home after years working in San Francisco, Milan and New York to open a restaurant in Valley View, Ohio, a 20-minute drive from the town where he grew up. “I...

Paul Carr, senior director of culinary for Aramark, exerts a strong influence over the approximately 15 million meals served daily by the Philadelphia-based contract services giant. Carr manages the team that develops culinary...

The development of Burger King’s Homestyle Melt Sandwiches limited-time offering was a team effort that grew from a love of toast. “[It] really was a good example of a bunch of departments working together,” says Kevin Houston, Burger...