Updated December 1 at 12:28am
Food Service
174 results total, viewing 31 - 40
Katie Kleyla has been named new director of development at Eat Drink RI, a local culinary media, marketing and event-production company. Before joining Eat Drink RI, Kleyla oversaw marketing & development for Gracie's. Kleyla, who has a B.A. in … more
A key component of a Rhode Island restaurant recommendation from the guest point of view is portion size. We do put a premium on abbondanza, the catchall Italian word that translated means plenty, … more
Regina Bell, lecturer and academic adviser for the public relations program at the University of Rhode Island, recently helped students launch a social media campaign to fight childhood malnutrition. … more
NEW YORK - Burger King is bringing back its 15-cent chicken nugget promotion, battling it out with McDonald’s Corp. over the price of one of the most popular fast-food menu items. Starting … more
Despite a travel ban and the Rhode Island governor advising residents to stay in and “hunker down,” some business owners decided to brave the storm Tuesday and open their restaurants. … more
McDonald’s Corp.’s push to let different restaurants satisfy regional tastes is evident in this week’s rollout of its pumpkin spiced lattes. more
One of the state's leading restaurant rows is undergoing some changes that might be called "Rhode Island style." This is not a reference to red, white or clear chowder – the latter referred to primarily by Connecticut chowder aficionados – or … more
VIC PICHETTE, a longstanding hospitality consultant, recently founded Gluten Free Hospitality Consulting. The firm provides food/menu item design, marketing, gluten-free tastings and staff training, among other services. Pichette has been in the … more
Ian Lofton has been named director of business development at Blount Fine Foods. He joins the company from Basic American Foods. Lofton holds a B.S. in management from Pepperdine University's Graziadio School of Business and Management. more
It’s a mistake to make a federal case out of a single outbreak of food poisoning. It’s worth pointing out, however, the utter failure of Congress to do more to prevent foodborne illness, which costs Americans some $15 billion in treatment and lost work days every year. more
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