Updated April 18 at 3:26pm
Food Service
135 results total, viewing 51 - 60
Local 1 percent hotel, meal and beverage tax collections, as well as state 5 percent hotel tax collections, all increased on a year-over-year, and fiscal year-to-date basis through October, according to the state Department of Revenue. more
Mondelez International Inc. plans to introduce red velvet Oreos, the cookie brand’s second departure from chocolate in more than 100 years, in a bid to win over foodies and cupcake fanatics. more
Eggs are about to get more expensive, as California moves to make sure hen houses are roomy enough to allow the birds to lay down, stand up, extend their wings and dance around. more
The state’s restaurant industry continues to fire on all cylinders. As the peak summer season kicked off, there were widespread reports of packed houses, and waiting times for tables were commonplace even in downtown Providence, as well as in the traditional hotspots of Newport and Narragansett. more
Rhode Island Superior Court Judge Michael A. Silverstein has appointed a temporary receiver to oversee the Blue Grotto restaurant’s finances and assets, following the closure of the Federal Hill eatery earlier this month. more
The $3.2 million Hope & Main culinary incubator officially opened Friday in the renovated former Main Street School with a ribbon cutting including town, state and federal officials. 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
The first thing I noticed was that the chef had a Friday night off. This chef has a familiar name – Lou Perella – but decidedly different hours. more
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