In a troubled economy, many restaurateurs say the most important thing is just to get people through their doors. Heathe St. Claire, chef-owner of The Sunburnt Cow and Bondi Road restaurants, both in New York, is...
NEW YORK —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said...
Various audio-visual and tactile elements inform a dining experience, and designers like to push the envelope to create compelling restaurant atmospheres that sometimes overshadow the cuisine.But when it comes down to...
Times Square may be a lot of things—noisy, crowded, dirty, vibrant and exciting—but it’s never tranquil. So when the former home of a quick-service chicken restaurant in that area became the site of chef Eiji “Taka”...
When Emily Quick was looking for the perfect overture to a menu devoted to artisanal salts, she decided the simplest solution is best, and she went with potato chips.“They’re something that’s not so different, but...
Although he enjoyed cooking from a young age, Brian Massie’s parents initially talked him out of going to culinary school. But it didn’t take long for him to find his way back to the kitchen. After...
WASHINGTON —“Power” can mean different things to different people, and wielding it is both a great privilege and an awesome responsibility, according to participants in...
WASHINGTON —Speakers, attendees and panelists at the 2008 Women’s Foodservice Forum leadership development conference reflected on advances made by the industry’s female...
WASHINGTON —Women’s Foodservice Forum conference programming is structured in a series of tracks to meet the needs of attendees at all stages of their careers. ...