Alaska’s halibut and sablefish (black cod) harvest seasons open March 19. This means more access to delicious, freshly caught and frozen wild Alaska seafood.
Kendall College announced a renewed partnership with the Center for the Advancement of Foodservice Education (CAFÉ) and sponsorship of the annual CAFÉ/Kendall College Green Award for an eighth cons
The Culinary Institute of America’s New York campus spends about $750,000 a year on seafood. Five years ago, around 25 percent of those purchases were of species considered unsustainable.
Global restaurateur HMSHost is going “cage-free” in its airport and motorway restaurants.
Crave Fishbar, known for its commitment to having the highest quality sustainable seafood and responsible business practices, announced that it has officially become a Certified B Corporation.
When the National Restaurant Association released its annual What’s Hot culinary forecast, it was no surprise to see locally sourced meats and seafood topping the list.
Himmel Hospitality Group in Boston, known for its restaurants Grill 23 & Bar, Post 390, and Harvest, departed for its culinary road trip across the nation from Boston to California.
The Sonoran desert calls to mind many attributes: captivating vistas, Southwestern style, stunning sunsets. Agriculture, though, doesn’t jump to the top of the list.
DineEquity, Inc., the parent company of Applebee's Neighborhood Grill & Bar and IHOP restaurants, announced plans to serve 100 percent cage-free eggs across both brands in domestic restaurants
Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting in