Food Service
89 results total, viewing 71 - 80
The recent release by the Founders League of a map of the startup ecosystem in Rhode Island is long on identifying the traditional Knowledge Economy innovators (not that there is anything wrong with that). But one sector of the economy that does not seem to get as many startup props as it could is the restaurant scene. more
Founder of Hope & Main, Rhode Island’s first food-business incubator, talks about how it will contribute to Rhode Island’s culinary culture. more
United Natural Foods Inc.’s net income rose to $28 million, or 56 cents per diluted share, during the second quarter of its fiscal 2014 year, a 23.6 percent increase over the $22.6 million, or 46 cents per diluted share, reported for the same period last year. more
The path to success among the new generation of foodies is being led to the table by a waiter. In a throwback to their grandparents’ time, many who consider themselves young professionals are choosing a career path as servers. more
Hotel tax collections rose to $138,139 in January, an increase of 4.1 percent compared with the $132,707 collected during January 2013, the R.I. Department of Revenue reported Tuesday. more
PROVIDENCE – The R.I. Department of Environmental Management announced that $150,000 in farm-viability grant funds will be available to enhance the competitiveness of specialty crops grown in Rhode Island. The funds are from the U.S. Department of Agriculture’s Specialty Crop Block Grant program. more
Rhode Island Innovation Fellows Amy Bernhardt and David Dadekian will pursue projects in the textile and food industries respectively, the Rhode Island Foundation announced Wednesday. Bernhardt’s project, Colorfast, will establish a research and manufacturing facility to design digitally printed textiles, while Dadekian’s project, the Eat Drink Rhode Island Central Market, would include a public market and tourism and educational components. more
Geoffrey Lanez of East Providence has been named 2014 American Culinary Federation Northeast Region Student Chef of the Year and will compete for a national title in July. more
The terms of the chef’s trade have made their way into the general language. These days, expressions and words such as “knife skills,” “plating,” and “front-of-the-house” are likely to be tossed into conversations as readily as sriracha sauce on a dish. more
Paul Shire’s restaurant, 2 Pauls City Grill in East Providence, celebrated its first year in November, but snowstorms and bitter cold prevented him from launching a value menu to celebrate – until now. more
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