As part of its commitment to choice in helping guests meet their nutritional goals, Darden Restaurants announced that it has joined Healthy Dining and the online resource HealthyDiningFinder.com.
It’s summertime and that means Farmers Markets, fresh vegetables, and the abundance of items such as corn. And it’s even better when you can eat some as a fundraiser for a local food pantry!
The National Restaurant Association has named Angelo Amador vice president of Labor and Workforce Policy. In this position, he will lead workforce regulatory efforts on behalf of the restaurant and foodservice industry.
I don’t know about you, but I never seem to have the time or think far enough ahead to do as much marinating as I’d like to. But we recently came across a new product that resolves this dilemma. It’s a grilling product with the clever name Bar-B Skews.
After four days of impassioned speeches, enthusiastic sales pitches, miles of walking and probably too much tasty sampling, we had experienced a lot at this summer’s SNA conference. Here’s our attempt to narrow it down to a Top Ten list.
Chipotle Mexican Grill now faces thousands of dollars in damages as a result of last week’s appeals court ruling that two of its restaurants in San Diego have violated a federal law protecting the rights of the disabled.
Most of us probably think of snacking as a sure way to go off your diet and gain unwanted pounds. Actually, choosing healthy snacks can be a smart part of a weight loss program—so advises the staff of the Mayo Clinic.
Mini burgers, or “sliders” as they’ve come to be known, have become one of the hottest restaurant trends of in the last few years. But you don’t have to go out to get your hands on these little beauties. Try our tasty grilled mini burger recipes.
Ted Fowler is the president and chief executive of the privately owned Golden Corral Corp., which is based in Raleigh, N.C. Fowler has been with the buffet and grill chain for 33 years. Our PROChat cameras caught up with Ted for a short conversation.
The tour, set to begin Sunday, is a three-day intensive program designed for leaders in culinary who are interested in understanding the long-term value of incorporating sustainability and transparency into their strategies, operations, and brand.
