Updated February 11 at 6:25am
Food Service
194 results total, viewing 41 - 50
About a year ago, it seemed that the two American cities getting the most attention for their restaurant scenes were Austin, Texas, and Providence. Here in Rhode Island our local eateries were being named to one "best of" list after another, while … more
Papa Razzi, a longtime Garden City restaurant, is closing Jan. 31, and will be replaced by Avvio Ristorante in the spring. more
Nigel McGinn was hired as vice president of operations for Lincoln-based Finlay Extracts and Ingredients USA, a newly created position. McGinn will oversee U.S. manufacturing operations. Most recently he was the vice president of operations for … more
Dunkin’ Donuts has spent the month of January issuing $5 cards for its products to local blood donors. 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
Leah C. Rosin-Pritchard has worked in various kitchens since the age of 19. But after a decade of learning different aspects of the trade from others, she decided to launch her own healthy baked-goods line called Leah's Recipe LLC. "I was … 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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