BARCELONA SPAIN —Chefs, with their ability to affect consumer tastes through new culinary trends, are in a unique position to help protect the world’s aquaculture by supporting the use of sustainable...
LOS ANGELES Spago in Beverly Hills, Calif., diners may or may not notice a conspicuously placed sign beside the door with a bright blue letter “A.” —When walking into Wolfgang Puck’s iconic...
Amid a swirl of controversy, some restaurants have scuttled plans to deduct portions of credit card processing fees from servers’ tips as a way to offset wage hikes and other increased operational costs that are squeezing profit margins. ...
Get in, set up an effective staff schedule and move on to the next task: That’s what most restaurateurs want out of their scheduling software. But knowing that doesn’t necessarily make their search for the right software any easier, as the...
PORTLAND ORE. —After raising money, scrubbing floors, painting, scavenging for furniture and haggling over prices for equipment, a remodeled nonprofit cafe in the north Portland neighborhood of...
Combining good looks, open sightlines for spectators and equipment versatile enough to execute two menus at once, the exhibition kitchen of Tavern N Town in Key West, Fla., showcases two aspects of celebrity chef Norman Van Aken’s culinary...
Although Viand is located on the street level of a Marriott Courtyard just east of the Michigan Avenue shopping corridor, it’s a far cry from a typical hotel restaurant. With chef Steven Chiappetti in charge of the food, Viand has...
New high-performance kitchen equipment will play a key role in a plan by O’Charley’s Inc. to make its restaurants more competitive in the casual-dining segment. A move to induction cookers, clamshell griddles, quesadilla presses and...
