Much has changed since John Baldino entered the restaurant HR game 24 years ago.
The Research Chefs Association (RCA) announces its newest certified Culinology undergraduate degree program at Drexel University in Philadelphia.
Opening a full-service restaurant in a major metropolitan area delivers a different set of challenges than opening one in a smaller city or rural area.
The restaurant industry is hiring an estimated 508,000 seasonal employees this summer, according to projections from the National Restaurant Association, marking the se
Restaurants are expected to add a record amount of jobs this summer season, the result of the improving economy combined with consumers’ pent-up demand for the restaurant experience, predicts the National Restaurant Association.
American Culinary Federation’s Certified Culinary Educator (CCE) credential has received accreditation from the National Commission for Certifying Agencies under the Institute for Credentialing Excellence (ICE).
The team at Tom Douglas Restaurants is opening a cooking school in the stylish Hotel Ändra in Seattle on Friday, July 11.
The National Restaurant Association Educational Foundation (NRAEF) announced today it is available to establish collaborative partnerships with community colleges as called for by the U.S.
One of Orange County, California's most critically acclaimed and award-winning restaurants, The Ranch Restaurant & Saloon, recently promoted David Grant to the position of general manager.
Controlling food costs contributes significantly to running a profitable operation.