Stadiums are catching up with the chef-driven era of dining, and leading the charge is Chef Michael Mina, whose premium tailgate and high-end restaurant inside Levi’s Stadium is owning the reinvention.
I’m a firm believer that every restaurant should have a strong non-alcoholic beverage program. There are a multitude of reasons why somebody might not be able to enjoy a cocktail or wine, and why should that guest have to suffer?
Ruth’s Chris longest-tenured franchisee is a study in adapting to modern day innovations while staying true to a restaurant’s roots.
Keeping a restaurant business in the family for several generations may be every owner’s dream, but it’s not the quick and easy process some envision.
WFF, the premier leadership development organization in the foodservice sector, announced the second graduating class of its Executive Leadership Program, fueled by Northwestern University's Kellogg School of Management and sponsored by PepsiCo.
Rajat Parr, a 1996 graduate of The Culinary Institute of America and now a world-renowned sommelier, delivered the commencement address at the college's Napa Valley campus on Friday, March 21.
More than 800 students at The Culinary Institute of America (CIA) in Hyde Park, New York, received insight about the very definition of cooking from Ferran Adrià, one of the world's most innovative and influential chefs.
Local and sustainable food preparation are the leading menu development mandates that today’s chefs need to embrace, reveals a new survey focused on culinary educators and students.
The National Restaurant Association announced it is partnering with eHealth, Inc. to offer tools and resources to industry employees looking to find health insurance coverage.
Attendees at this year’s 2014 National Restaurant Association Restaurant, Hotel-Motel Show will have the opportunity to explore new culinary trends hands-on at the new Foodamental Studio, an intimate, interactive educational workshop area, located in North H