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Investegate announcements from NIMIQ, Revolution in trading cryptocurrencies: Nimiq OASIS achieves direct compatibility between blockchain and banking

Off The Menu: Cleanliness key to customers return Updated 6:01 AM; Jim Sullivan, a well-known consultant and service industry guru, has recently been talking and writing about still another pandemic threat to the restaurant industry, one he’s dubbed “COVID-coma.” As vaccination programs continue to expand and many consumers consequently venture out again, Sullivan warns independent restaurant operators not to be complacent about the experience of fully reopening. The competition, mostly ...

Off The Menu: Third-party delivery proves costly to restaurants Updated 5:40 AM; Today 5:40 AM Most third party delivery services take 20 or more of every dollar of restaurant sales that get ordered. Facebook Share Now that there’s some glimmer of hope for a return to restaurant normalcy, speculation is intensifying as to the “stickiness” of the restaurant industry operational changes the COVID-19 pandemic brought about. Most — but not all — in the industry seem to be betting that m...

Where to get your Super Bowl food: Catering and specials from Connecticut restaurants FacebookTwitterEmail 1of20 Wood-n-Tap, with nine locations around Connecticut, offers a “Supermeal 55” package that feeds four for $55, including Bar Bites sliders, mac and cheese, buffalo chicken dip and chips and salsa.Courtesy of Hartford Restaurant GroupShow MoreShow Less 2of20 3of20 5of20 Creative menu items are a staple at Flipside Burgers & Bar, which has opened its doors at 1 Schooner Lane in Milfo...

Off The Menu: Steaming Tender seeking assistance during pandemic Updated Jan 09, 2021; Posted Jan 09, 2021 Facebook Share Over the last 10n months the Lamothe family, which operates the Steaming Tender Restaurant in Palmer, have faced their share of frustrations. Like small business owners of all types, they’ve found themselves struggling to comply with necessary public health restrictions while at the same time trying to keep their restaurant operation a viable enterprise. On Jan. 5, siste...