Fans of Fuzzy’s Taco Shop might be surprised that the chain is celebrating its 10th anniversary in July. But they surely won’t be surprised that the fun-loving restaurant has some special twists up its sleeves to mark the occasion.
A new bachelor’s degree in Culinary Sustainability and Hospitality at Kennesaw State University moves the farm-to-table concept from the plate to the bottom line, looking
Noodles & Company announced the pricing of its initial public offering of 5,357,143 shares of Class A common stock at a price to the public of $18.00 per share.
Two years ago, fast-casual Asian concept Teriyaki Madness set a goal to open 25 units by 2014.
Wendy’s is once again bringing bold innovation to the quick service restaurant (QSR) category with one of its most anticipated offerings of the year – the Pretzel Bacon C
Procter & Gamble Professional, the away-from-home division of Procter & Gamble, released the findings of its national “Digital Usage in the Cleaning Industry” sur
Sixteen chefs gathered in the kitchens at the Culinary Institute of America’s Greystone campus to learn how blueberries can successfully go to the savory side of the menu
SPIN! Neapolitan Pizza is answering the plea for pineapple on its pizzas. Dubbed the “Pineapple Project”, SPIN!
Jacksonville-based Woody’s Bar-B-Q currently has a slew of authentic Southern barbecue franchises in Florida, Utah, Ohio, and Pennsylvania, with more to follow shortly in
Ctuit Software, a leader in business intelligence software for restaurants, announces that they have launched the Enterprise Report Designer (ERD) module, built specifica