Justin Sayles
Liquor law is looming for servers
It’s a Sunday morning at Mozzarella’s Italian Bar and Grill, more than seven hours since the North Providence establishment stopped serving alcohol.
Inside, nearly 30...
R.I. ethnic grocery stores crop up
Champagne flowed freely on a recent frigid Saturday afternoon, as customers and friends waded through aisles, some of them stocked exclusively with Goya products,...
EDC’s Kaplan helps lead state’s innovation economy
A report from the Council on Competitiveness, a national organization focused on innovative economic development, says Rhode Island has difficulty competing in science and...
For the new year, resolve to upgrade IT networks
R.I. companies impart advice, forecast trends
For the body, New Year’s resolutions can often consist of trimming down and finding new companionship.
In the information technology...
R.I. companies launch undersea security project
Four Aquidneck Island research and development companies have begun working on a project aimed at protecting infrastructure along the state’s coast.
The Undersea Perimeter Security...
Despite deregulation, rates still rising
R.I. electricity market hasn’t seen competition
State Sen. John Tassoni Jr. watches the rate increases requested by National Grid with disdain.
First came an October increase...
New online tool fights jewlry theft
The cases had gone cold.
Pieces of jewelry stolen in break-ins, robberies and other thefts sat at pawn shops unbeknownst to authorities with little chance...
R.I. tourism strong, outlook steady
Despite major obstacles, including natural disasters and astronomical gas prices, the tourism industry continued to rebound in 2005, a speaker from the Travel Industry...
R.I. prepares for flu virus
A flu pandemic could potentially affect 300,000 Rhode Islanders within two months, killing 6,600 in a worst-case scenario, the statewide Pandemic Flu Working Group...
Pawtucket cuts red tape, rolls out the red carpet
When Madhouse Café opened its doors in Pawtucket the Monday after Thanksgiving, Herb Weiss said it was the first new, full-service restaurant to come...
