Food Service
98 results total, viewing 21 - 30
Rhode Island’s capital city ranks second in the nation for 2014 as one of the most livable downtowns in the U.S., according to Livability.com, a blog that produces the rankings annually. more
Autocrat LLC, a Lincoln-based supplier of extracts and natural ingredients to food industry businesses, has launched a new Food and Beverage Solutions Center designed to help its customers develop new products. more
Gourmet charcuterie Daniele Inc. has earned a place at No. 6 on Manufacturing.net’s list of the Most Innovative Industrial Companies for 2013. more
PROVIDENCE – The Department of Health is advising restaurants, markets and consumers that raw and undercooked oysters and hard clams harvested from waters with specific lot numbers in Norwalk and Westport, Conn., have been named as the source of a number of illnesses related to the bacteria Vibrio parahaemolyticus, which can cause serious illness. According to the department, among the distributors who received the recalled shellfish was a distributor in Rhode Island, American Mussel. more
In anticipation of Valentine’s Day, restaurant reservation website OpenTable has ranked Providence at No. 3 on its list of the Top 25 Most Romantic Cities in America for 2014. more
Lynn Traupman, managing partner at LongHorn Steakhouse in Warwick recently received the company’s Best of the West Award, which recognizes managing partners who gain top financial results, show leadership skills, develop managers and team members, and continuously satisfy LongHorn guests. more
The Sept. 21 WaterFire Providence lighting was the scene of FoodForward, a “food innovation showcase” put on by RallyRI, an initiative created by Allan Tear, one of The Rhode Island Foundation’s Rhode Island Innovation Fellows. His goal is to “spark a startup revolution” in the art and design, food and beverage, social impact, and advanced-manufacturing sectors of the Ocean State economy. Vin Scorziello, one of the owners of Campus Fine Wines, was on hand to serve samples of five Rhode Island craft brewers to the public. more
First it was VIP bottle service. Now it’s hookahs. more
“I want my new restaurant to have a thick, French accent like me,” joked Michel Richard , chef at Marble House in Newport. He was on hand for the Newport Mansions Wine and Food Festival one week before the opening of his new patissierie, or pastry shop, Pommes Palais, in New York. more
In an era in which people pride themselves increasingly on avoiding carbohydrates, what do you do if your business, or at least your name, is all about carbs? If you’re Panera Bread, you diversify your menu offerings, make service a top priority and grow your business at an impressive clip. more
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