Crews have been working round the clock for weeks to contain the massive oil spill in the Gulf of Mexico, but their efforts have done little to contain fears that the crisis will have lingering repercussions on the...
Removing Chilean sea bass from the menu at Seviche in Louisville, Ky., was a huge risk for owner-chef Anthony Lamas. The buttery-fleshed fish was the core of his restaurant’s most popular dish, and he knew some...
When most of us consider artichokes, what comes to mind are pizza toppings, salad additions and purees—not sandwich accents.Yet the humble artichoke is exactly the ingredient with which Au Bon Pain’s culinary team...
Neither Henry McGovern nor his colleagues would have guessed he’d be running the largest European franchise group in the Yum! Brands Inc. portfolio at age 41, but that’s the way it’s turned out for a man who had...
Neither a sour economy nor consumer reluctance to dine out dampened the creative capacity of American restaurant operators in 2009. Over the past year, seven chains in particular deployed food innovations that Nation...
NEW YORK Neither a sour economy nor consumer reluctance to dine out dampened the creative capacity of American restaurant operators in 2009. Over the past year, seven chains in particular deployed food innovations...
John Y. Brown Jr. is in an animated phone conversation about a burgeoning business deal. Motioning his guest toward a sofa in his home office, he covers the mouthpiece and whispers loudly, “It’s Kenny Rogers. Gimmie...
During what’s become a three-year segmentwide sales slump, casual-dining operators have tried just about everything to spur sales, from discounts and bundled meals to two-for-ones and freebies. To keep the lights on...
When school let out for the summer in Ninety Six, S.C., cooking classes started up for Steven Devereaux Greene. Since his mother, a teacher, led summer school during the day, Greene stayed with his grandmother, who...