Restaurant Industry News Archive for 2010

Mongolian Stir Fry Chain Offers New Jobs to the Winston-Salem Market

There's nothing more frustrating for a trainer to see a sea of glum faces in front of them, and know that the minute the delegates walk out of the meeting room it will be back to business as normal, acting on nothing they've heard in the training. So how can you get hospitality staff engaged in training? Well, as I heard one person say recently 'make the training engaging'. It seems the obvious answer doesn't it, but just how do we do this?

Park Hyatt Dubai is pleased to announce the appointment of Michael Clinton as the hotel's new executive chef overseeing culinary operations for its six restaurants and bars, catering and in-room dining services. Chef Michael joins Park Hyatt Dubai from Grand Hyatt Singapore, where he had held the position of executive sous chef for two years.

Daylighting is defined as the practice of placing windows or other openings and reflective surfaces so that during the day natural light provides energy efficient lighting inside. So why would a hotel owner want to take on the challenge of using daylight to light their hotel?

Yet only 11% of all fruits and vegetables are consumed at restaurants

New Yorkers Dine Out Less, but Find More Hospitality, Access and Value When They Do; Food Trucks Roll In, Diners Text at Table; Le Bernardin Takes Top Food; Per Se - Service; Gramercy Tavern - Most Popular; Maialino Is Top Newcomer; 123 Openings vs. 90 Closings

Designer Vikki Smyth, an artisan of custom and unique exclusive acrylic plastic creations for commercial and personal use, introduces her line of custom acrylic podiums.

Study explores the new dynamics of word-of-mouth among women

Consumers are sourcing their food across an increasingly broad range of retail and foodservice outlets, according to a new report by Technomic.

Some Sectors Build on August Momentum While Others Post Lackluster Results