Maria Hines made a name for herself as executive chef at Earth & Ocean in Seattle's W Hotel, but it wasn't until she opened her own restaurant in 2006 that she was able to shape a menu totally in tune with her personal philosophy. At the cozy...
Despite the current recession, the restaurant industry will undoubtedly retain its long-term need for immigrant workers. According to the Bureau of Labor Statistics, more than 2 million of the 23 million foreign-born workers in the U.S. hold food...
Investors with liquid financial resources are finding seemingly endless opportunities to acquire businesses and assets at prices significantly lower than those of recent years. One industry with more than its share of businesses available for sale...
Jonathon Sawyer URBAN FARMERS: Chef/owner Jonathon Sawyer (l.), beverage director Everest Curley (c.) and chef/partner Jonathan Seeholzer (r.) check out the rooftop site of the working greenhouse that will soon supply their restaurant below...
One thing you don't know about me is that I enjoy playing bluegrass banjo. If I could trade places with one chef it would be my mom. Moms have the toughest job out there. They cook for the same crowd three times a day, forever, and they're only...
Full-service operators will have to look far and wide to find a cocktail guidebook more useful than Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants (Little, Brown; $29.99). You'll be rethinking your bar's drink...
It's good to be one of the world's largest company-owned and operated restaurant conglomerates. When the strong economic winds blow, Darden, with its $6.7 billion in annual sales, has the deep roots (and pockets) to hold on tight. But Darden gets...