Menu Design News Today

Aspiring business owners with a passion for cooking now have a professional resource in Sharpsburg. Virginia-based Frontier Kitchen is the newest business incubator assisting entrepreneurs in navigating the culinary world. “Our mission is to empower people to achieve their entrepreneurial goals and create strong, sustainable companies,” said co-owner and CEO

Cork has seen a number of high-profile food businesses close. KATE RYAN writes about the challenges facing those in the industry

"Saint Brigid’s Day, or La Féile Bríde also coincides with the start of the ancient Celtic festival of Imbolc, one of the four major fire festivals of the year..."

As you possibly don’t know, Cornell University has a Hospitality Management Program. I’m trying to imagine the scenario back at the old homestead when a neighbor hears the kid next door has been accep...

Pillager will compete May 2-4 at National ProStart Invitational in Washington, D.C.

/PRNewswire/ -- Morningstar, Inc. (Nasdaq: MORN), a leading provider of independent investment research, today published its fifth annual landscape study on...

Industry — costs seem to be rising for the industry. we have been hit hard for the past _ industry. we have been hit hard for the past 18— industry. we have been hit hard for the past 18 months and we thank the government for the support over the last 18 _ government for the support over the last 18 months but we need a bit more _ last 18 months but we need a bit more time — last 18 months but we need a bit more time to recover and the understanding of impact our business is going _ unders...

Forward. too much too soon, because business is back and customers are i business is back and customers are through the door and you are able to open and operate but it is not business as usual? hat open and operate but it is not business as usual? ., s ., business as usual? not quite. we are in a positive — business as usual? not quite. we are in a positive situation, _ business as usual? not quite. we are in a positive situation, we _ business as usual? not quite. we are in a positive situat...

Quite. we are in a positive - quite. we are in a positive situation, we are doing really well. we have used any closure to come back strong but it is making it very hard now. business rates have gone back up, the vat increase, we have to be price sensitive, we cant overload that on to our guests all the time. we are having price increase from suppliers. we have to be very cautious in looking at our menu design. i have a great team around me that look at that. how we can work with our suppliers s...

As plant-based cooking grows in popularity across the U.S., the Auguste Escoffier School of Culinary Arts in Austin has taken note. The Colorado-based Auguste Escoffier...