Food and food waste account for more than 90 percent of the environmental impact of food service and restaurants.
The Department of Justice estimates that 18 percent of the population has some sort of disability.
When the Auburn Tigers shocked football fans last season with their last-minute field goal return and touchdown to beat rival Alabama, the quaint Alabama town celebrated with the rest of the viewin
Too often, coffee is that easily forgotten final course, a disappointing flop after an elaborately plated meal packed with intense, memorable flavors.
When Kathleen Marburger had her children more than two decades ago, she was working for a small, mom and pop restaurant in Texas.
Every year, restaurants spend tens of thousands of dollars on “shotgun marketing” in the form of print, broadcast, and online ads while inadvertently neglecting what is often their most powerful fo
"If anyone should have one, it’s you,” I heard whenever talk of smart-phones erupted among friends.
From mushrooms and ramps to fiddlehead ferns and dandelion greens, foraged food has become mainstream in many restaurants.
With more Americans taking an interest in wine and ordering more of it in restaurants, getting the most out of your restaurant’s wine sales is a no-brainer.