Food Service
110 results total, viewing 51 - 60
Movoto Real Estate has named Rhode Island’s capital city the most “exciting” mid-sized city in the country, awarding high scores for Providence’s young population and vibrant nightlife. more
Movoto Real Estate has named Westerly the best place to live in Rhode Island, lauding the high quality of life and low crime and unemployment rates in the Ocean State’s southwestern-most town. more
United Natural Foods Inc., a national distributor of natural, organic and specialty food products, saw its bottom line rise 15.1 percent during its fiscal third quarter to $36.4 million, or 73 cents per diluted share, compared with $31.6 million, or 64 cents per diluted share, for the same period last year. more
Meal and beverage tax collections from local restaurants in Rhode Island totaled $1.77 million in April, an increase of 2.8 percent compared with the $1.73 million collected in April 2013, the R.I. Department of Revenue reported Thursday. more
The cost of living in the United States unexpectedly dropped in August for the first time in more than a year, showing inflation still is falling short of the Federal Reserve’s goal as policy makers meet. more
Dunkin’ Donuts, looking to phase out its signature foam cups, is testing recyclable-plastic versions to see if they can withstand temperatures of 200 degrees Fahrenheit while helping preserve the environment. more
July’s hotel, meal and beverage tax collections increased over June’s numbers, and also bested the numbers posted in July 2013, according to information released by the R.I. Department of Revenue. more
Hope & Main LLC, Rhode Island’s first food business incubator, is now accepting applications for its inaugural class. more
In an era in which people pride themselves increasingly on avoiding carbohydrates, what do you do if your business, or at least your name, is all about carbs? If you’re Panera Bread, you diversify your menu offerings, make service a top priority and grow your business at an impressive clip. more
A few years ago Point Judith scallop captain Michael Marchetti had a conversation with Peg Parker, the executive director of the Rhode Island-based Commercial Fisheries Research Foundation. They talked about scallop guts, or viscera, the part of the animal that every scallop boat tosses overboard as an unused byproduct, saving only the white meats that end up on dinner plates. “Michael was interested in coming up with ways to use the viscera that might benefit the fishing industry,” Parker said. more
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