P&G Professional University is a program that provides free, Web-based educational content, expert insights and training. According to Renee Buchanan, communications manager at P&G Professional, “The idea actually came from our customers telling us they needed more information, more resources.
The world of caviar has become more abundant, with a greater number of species to choose from, and it’s all due to the vast amount of countries getting involved in the farming of this rather esoteric product.
General Mills Foodservice is calling on independent family restaurants to enter its Neighborhood to NationTM Recipe Contest for a chance to win up to $50,000 ($40,000 cash plus a $10,000 charitable donation) and the opportunity to put their local dishes in the national spotlight.
The Nyman Group of Scottsdale, AZ & Las Vegas, NV and Robert Rippe & Associates of Minnetonka, MN, have been selected as the winners of the International Hotel, Motel + Restaurant Show’s 2014 Foodservice Pioneering Concept.
A new sign just went up in the window of 239 W. Broadway in Tribeca: Bâtard. The dining news website Eater.com quickly placed Bâtard at the top of its list of the hottest Manhattan establishments of the moment – declaring: "This is the restaurant that all the critics and fine dining lovers will be checking out this summer."
Restaurateur Danny Meyer plans to relocate Manhattan’s Union Square Cafe from its 30-year home after lease negotiations ended without an agreement. It is one of the hard truths of New York real estate: Restaurants help revitalize neighborhoods, then are forced to close when their rents skyrocket.
Charles Masson Jr., who was replaced by his brother Philippe as the manager of La Grenouille, will return to the restaurant scene just a few blocks away.
Once upon a time, Le Cirque could do no wrong. The chi-chi French restaurant, opened in 1974, was beloved by celebrities, politicians and social heavies alike; bestowed with lavish praise by critics; and renowned for its service and snobbery.