LOS ANGELES —Changes in city and state foodservice codes in California are fueling contemporary and trendy takes on an old idea: the mobile catering truck. The new wave of restaurants on...

Foodservice operators must have clear and manageable strategies to prevent the loss of perishable products on an ongoing basis.To that end, the culture of a company can be as important as the practices and procedures observed by the staff...

Popular Italian restaurant and pizzeria Franny’s, in New York City’s rebounding Brooklyn borough, voluntarily pays more for its electricity and gas to support utility companies’ development of renewable energy through wind- and river-driven power...

Even as the dreaded “R word”—recession—creeps into economic forecasts on the heels of last month’s negative reports citing declines in U.S. jobs, stifled consumer spending, still-shrinking home values and ever-tighter credit markets, many...

Growing up on a farm in Abbott, Texas, country music super-star Willie Nelson didn’t know how fulfilling the taste of fresh, naturally produced vegetables was until he became a traveling balladeer.“We had organic food and didn’t know it,” Nelson...

COLUMBIA Md. Marcia S. Harris, president and chief executive of the Restaurant Association of Maryland, died Sept. 28. She was 67 years old. Harris, who joined the organization in 1986, steered it to become the largest membership-based...

“There are three basic things to remember relative to change: 1) face reality as it is, not as it was or as you wish it were, 2) change before you have to, and ...

ATLANTA —Employing a tactic that peers nationwide could readily borrow, an IHOP franchisee here has dramatically reduced worker turnover by using anonymous online surveys to find out what newly hired...