Hundreds of chefs have signed on to adopt school cafeterias across the country in the Chefs Move initiative, and on hand to represent the First Lady and bring the school nutrition professionals up to speed on the program was the White House assistant chef.
Ellen Koteff , Editor-in-Chief of FoodChannelPRO, sat down for an in-depth interview with the NYC foodservice maestro (Danny Meyer) to try to probe into Meyer’s recipe for success in the volatile restaurant business.
When one thinks of Los Angeles, California, the images that quickly come to mind are the Hollywood sign, Grauman’s Chinese Theatre, Sunset Boulevard, swimming pools, and movie stars.
When The Food Channel® set out to produce a series of in-depth multimedia features on more than a dozen independent restaurants and icons of the Vegas Strip, we weren’t quite sure what we’d find.
While unemployment remains at an alarmingly high rate, Americans continue to live busy lives. Lots of multitasking still going on—and that means food eaten on the run.
Yes, it’s that time of year. Children have visions of sugarplums and Zhu Zhu pets dancing in their heads, while food professionals try to visualize sweeter days ahead as they scan the annual year-end trend forecasts for the coming year.
You may have heard about the trend called crowdsourcing, a relatively new phenomenon that can have a wide variety of applications.
Research shows that an increasing number of environmentally conscious consumers today are making food purchase decisions based on sustainability.
Those of us in the food aisle know that the economy has meant serious changes across all aspects of our business. It’s not that people aren’t eating, or, at times, even eating well. Also NRA news and a cookbook for hunger relief.
Food companies (restaurants and retail products alike) are connecting with customers through popular social-media sites such as Facebook and niche blogs such as Boing Boing.
