From Halloween to New Year’s Day, consumers reveal what they like and don’t like about dining out at the holidays.
On Nov. 13, 2014, Sarah Beaubien, director of sustainability for Farmer Bros. Co. and a member of the board of directors of the International Society of Sustainability Professionals (ISSP), led a breakout session at ISSP’s 2014 conference in Denver.
These days, sustainability increasingly encompasses the food featured in an establishment just as much as it concerns what eco-friendly material the menus might be printed on.
Concur, the provider of spend management solutions and services, released an analysis today showing business dining is helping fuel a rise in restaurant revenue.
Rock Bottom Brewery & Restaurant, a polished casual-dining establishment with a distinctive selection of micro-brewed and specialty beers, today announced the introduction of a variety of new signature burgers.
Cookology, a cooking school in northern Virginia, has partnered its catering division with leading chefs, caterers, and restaurants in the Washington, D.C.-metro area to roll out farm fresh catering menus.
Another Broken Egg Café and Tabasco brand are teaming up this November for a fall football promotion.
Entries in the 2014 Discover Duck Recipe Contest proved that the possibilities with duck are boundless.
Gordon Biersch, an upscale casual brewery restaurant specializing in handcrafted German lagers brewed in-house, unveiled today its new, chef-driven menu, featuring made-from-scratch, seasonal recipes across the brand's food, beer, and cocktail offerings.
To honor the fifth anniversary of the implementation of the Peru-U.S. Trade Promotion Agreement, PromPeru, the Peruvian Tourism and Export Board, will host Expo Peru from Nov. 17-19 in New York City.