Food Service
98 results total, viewing 11 - 20
The last 12 months have brought numerous highlights to the region’s tourism industry, according to Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors, including hotel occupancy rates that exceeded 80 percent in multiple months. more
The Rhode Island Hospitality Association gave out dozens of awards Wednesday night recognizing exceptional work in the hospitality, food service and tourism industries. more
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
Hope & Main LLC, Rhode Island’s first food business incubator, is now accepting applications for its inaugural class. more
The capital city of Rhode Island – also known as the Renaissance City or the Creative Capital – has recently appeared among the top ranked U.S. cities in a number of lifestyle-oriented studies. more
Dunkin’ Brands Group Inc., the owner of Dunkin’ Donuts coffee and doughnut shops, plans to expand the chain into the U.K. with as many as 150 stores in five years. more
Daniele Inc.’s local gourmet and specialty meats have been selected as finalists in the 2014 National Good Food Awards following a blind taste test competition in San Francisco last month. 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
The last five years have seen some dramatic changes in the way we dine out, the expectations we have of our favorite restaurants and even what we like to eat. In addition, the culture surrounding technology has changed the dining-out experience in some subtle and some very noticeable ways: more
The old mantra “location, location, location” suggests that where one opens a business is crucial to success. It does not, however, define a good location. That definition is up for interpretation by the developers who roll the dice – and their capital – on a location for their business. more
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