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Bruce Newbury

Local culinary high school anything but elementary

One of Newport’s oldest restaurants is not on the waterfront or Bellevue Avenue. The Colonial Dining Room, which opened in 1973, is a 60-seat...
Bruce Newbury

Not a recipe for failure

Recently, two East Greenwich restaurants on Main Street abruptly closed their doors. The story is that in mid-May, The Grille on Main, a mainstay on...
Bruce Newbury

‘Eatertainment’ venues bring families together for dinner, games

As 2018 reaches the end of its first quarter, the restaurant industry is looking toward its youngest guests. At the beginning of the year,...
Bruce Newbury

Surcharges could impact consumer food prices in R.I., regardless of tolls

It’s no secret that Rhode Islanders like to do business in person. While in larger cities across the country the trend is for mega companies...
Bruce Newbury

Beginning to look a lot like … reservations?

This year’s Thanksgiving celebrations had a difference. The difference was that what more of us made for this year’s Thanksgiving dinner, led by millennials, was...
ON THURSDAY MORNING the Rhode Island Hospitality Association hosted its 14th annual Economic Outlook Breakfast. L to R: Dale Venturini, RIHA president and CEO, Hudson Riehle, National Restaurant Association SVP of research and knowledge group, Marvin L. Abey, chairman of the House Finance Committee, and Rachel Roginsky, principal of Pinnacle Advisory Group. / COURTESY RIHA

Steady, but slow growth reported at RIHA’s 14th annual Economic Outlook...

PROVIDENCE – Evidence for steady, moderate growth and predictions for the changing shape of the hospitality industry were presented at the 14th annual Rhode...
SLOW-COOKED: Sous-chef Nate Brothers cuts a freshly smoked brisket for customers at Durk’s Bar-B-Q, a new restaurant serving slow-cooked meat, such as brisket and pork belly, in Providence. / PBN PHOTO/
MICHAEL SALERNO

Locally sourced food drives demand for healthy menu items at R.I....

Restaurant goers are becoming ever-more picky when it comes to healthy food, and the trend is having a disparate impact on menus in the...

The American Foodie 2.0

It has taken more than two decades, but the restaurant community has finally grown up. On both sides of the table, the conversation no longer...
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Here’s a tip: Good service deserves a reward

At a recent dinner party I hosted, a diner wanted to set me straight on the practice of restaurant tipping. Taking a $20 bill...
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Many restaurants give generously to charity

The National Restaurant Association recently surveyed its members about their participation in community activities. Responding restaurateurs were mostly owners of single, mid-priced restaurants –...
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