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Excellence in Food Safety Award program to launch in Central Valley

Newport Harbor High School sweeps Boyds Culinary Cup events

UCLA Extension partners with CRA to present Restaurant Industry Conference

social marketing

Why Your Restaurant Should Care About Facebook?

Why You Should Integrate Video While Marketing Your Restaurant To Attract Potential New Customers

Social Networks Will Transform The World Of Restaurant Business.

What Can You Learn About a System, Service And Speed From McDonald’s?

Blue Sky Local-Marketing Solution For Your Restaurant Via eMail, Text and Twitter

restaurant industry news

Cityscape | Restaurants cited for health code violations (The Kansas City Star)

Law introduced in Ohio to allow guns in restaurants (WTOL 11 Toledo)

Most restaurants smoke-free, but exceptions exist (Danville Register & Bee)

National › Restaurants to raise funds to help kids facing water crisis (Japan Today)

Magee Board of Alderman passed by a five to zero vote to allow the sale of beer at restaurants. (WLBT 3 Jackson)

cia-prochef

Australia's independent wineries are ready for recognition

Passover fish ideas, minus the jar

Gluten-free baking for today's chef

Chefs say open kitchens are not a fad

Chefs don't always stir up network ratings

recently twittered

NYTimes: I Need to Vent. Hello, Facebook. http://s.nyt.com/u/aJc

Not any longer. I am at LAX

RT @michaelatkinson: Yardhouse was recognized for it's high standards at LA Live today at the UCLA Restaurant Conference.

marketing

Restaurant Marketing: Only One Restaurant Can Be The First: Panera

Mystery Sauce Invades McDonald’s Breakfast Sandwich

Too Many Restaurant Marketing Consultants “Don’t Get” Social Media

Restaurant Marketing: Too Many Restaurants “Don’t Get” Social Media

Restaurant Social Media: King of Social Media Attends My Workshop

nra news

Does your restaurant ever offer giveaways?

U.S. beverage business is starting to bubble again

McDonald's aims to expand $1 summer drink promotion

French officials fear the loss of their gastronomic identity

A growing group of foodies go after the "bizarre and disgusting"

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