Ever wonder what’s the worst that can happen if U.S. Immigration and Customs Enforcement finds out you’re hiring illegal workers? Now we know. The U.S. Attorney’s office in San Diego has moved to seize the land on which The French Gourmet...

Already have a working garden at your restaurant? Then why not explore the final frontier of sustainable onsite food production by adding a working apiary? That’s what they’ve done at the Ritz-Carlton Charlotte, garnering plenty of foodie street...

Cash-strapped Haverhill, MA, wants to be the next Massachusetts city to tack a 0.75% local sales tax on restaurant meals on top of the just-increased 6.25% state rate. Few citizens support it, except for the bureaucrats whose budget-balancing...

Sylvia Rector, who writes about food and restaurants for The Detroit Free Press, politely ranted about some things restaurants do that seriously bug her. Here’s her list of just six of them...

Check out these veggie tats from Christopher McKenzie, the gm/chef of Steamboat Restaurant Group in Steamboat Springs, Colorado. They have been a work in progress...

Now that the Food Network is moving hot and heavy into the restaurant business, courtesy of its new alliance with giant hospitality and food service provider Delaware North Companies, how will restaurant operators react? The basic cable powerhouse...

Top Chef Season Four competitor Spike Mendelsohn definitely got into the gourmet burger business when the getting was good. His new book, The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges and More (Wiley $24.95) tells you a little bit about...

The initial Culinary Enrichment and Innovation Program sponsored by Hormel Foods and taught at the Culinary Institute of America in Hyde Park was so successful they’ll be starting another one this fall. It’s free to working chefs, so it’s time to...

What distinguishes Jerry Remy’s Sports Bar & Grill in Boston from other sports bar is not the owner. Sure, the former All-Star Boston Red Sox second baseman and Sox on-air color analyst, Remy, is a draw. But what will keep customers coming back is...

Here’s an interview line guaranteed to land you your dream restaurant job: “Molecular gastronomy? Sure, I studied it at Harvard with Ferran Adria and Jose Andres.” And you can say it if you attend the course these world-famous experimental chefs...