With the Democrats poised to assume control of Congress next month, you can expect a significant increase in the federal minimum wage. Even President Bush has indicated that he’ll have to seriously consider a number...
At a time when too many kids coming out of culinary school expect to be celebrity chefs, the really talented cooks simply get down to business. Consider the case of Ryan DePersio, who toils mightily at his restaurant...
The food police have surfaced again, this time in New York City where a proposed ban would require all 20,000 restaurants there to remove most artificial trans fats from menu items. This recent announcement follows a...
Several weeks back, an investigation of tuna served in Chicago restaurants found that 70 percent of tuna sushi samples tested were contaminated with mercury. One in seven samples contained levels of mercury so...
No matter how much time, effort and money you throw at a restaurant, it's nothing more than an inanimate object until you and your staff breathe life into it. If you've got no game, neither does your restaurant. But...
The game is tied and there are three seconds left on the clock. The field goal kicker, who has stayed out of the fray for most of the game, must now deliver. In a restaurant kitchen, pastry chefs are the field goal...
Most economic industry forecasts in January predicted a solid year ahead. But as I write this column in late August, the sweet spot of the restaurant industry is experiencing its worst slump since 1991. How quickly...
Back in February, Michael Cimarusti, who put L.A.'s Water Grill on the map, was featured on the cover of this magazine when he left to open Providence, another great seafood joint. Hearts sank when he motored out of...
Every month on this page it's my duty to express my opinion about something important in the industry. But I'm way too opinionated to be limited to once a month, which explains why this magazine recently started an...