Soon-to-be-mandatory posting of nutritional information on menus is supposed to change consumers’ eating habits. The corollary assumption is that restaurants will follow suit by trimming portion sizes and further giving most items a nutritional...
How’s this for high-concept: Feuding reality TV motorcycle-building family hires two-Michelin star chef to create menu for a restaurant with 165 beers on tap. That’s what’s set to happen this summer when the stars of American Chopper open Orange...
Watch out. Now that San Francisco’s Michelin-starred Restaurant Gary Danko has become the first restaurant to remove frog legs from its menu for environmental reasons, the Save The Frogs people want other restaurants to follow suit. It’s not so...
Can’t pay the $12,180-per-semester tuition at the CIA? No problem. Now you can get an entire year’s worth of culinary education for $199.95 from TCU—that’s Top Chef University, the latest spin-off venture from Bravo’s Top Chef cable TV franchise...
QSRs aren’t the only restaurants that can use movie tie-ins to attract customers. Full-service chains T.G.I. Friday’s and Kona Grill are ready to cash in this Thursday when Sex and the City 2 opens nationwide. Presuming your bartender makes a...
Malibu welcomes its first solar-powered restaurant with the opening this month of Café Habana. A project of restaurateur Sean Meenan and his sister, Leslie, it’s the third in a collection of “eco-eateries.” The other two are in New York City...
You already know that some operators, most notably food trucks, have learned to leverage Facebook, Twitter and other social media. Use these services wisely and there’s a double payoff: the extra business gained plus the wealth of information you...
Here’s a signal the economy might be back on track: 30 percent of hospitality employers are worried about losing key employees to better jobs, while 46 percent of hospitality employees say they are ready to start looking for a new job. How ready...
Obviously, seafood sustainability is a hot-button issue that’s going to get a lot hotter in the wake of the BP oil spill. But your restaurant may be on the right side of it already. Not sure if you are? A new guide from the Alaska Seafood...
You already know that some operators, particularly food trucks, have learned to leverage Facebook and Twitter. Use these services wisely and there’s a double payoff: the extra business gained plus the wealth of information you compile about whom...