Updated August 26 at 6:28pm
Food Service
243 results total, viewing 41 - 50
Between the world-class culinary education offered at Johnson & Wales University, the growing farm-to-table movement, the increasing number of food-production startups and stalwarts, and of course, stellar restaurants, Rhode Island is deeply engaged … more
Corey Auger, chairman of the Urban Greens Food Co-op, is preparing to open the first community-oriented grocery in Providence, on the site of a former manufacturing building in the city’s West End. The project already has captured state investment, in the form of support from the R.I. Commerce Corp. He responded to questions posed by the Providence Business News on the site for the endeavor. more
To most over the age of 20, the idea of a "three-hour tour" brings back television images of Gilligan in a bucket hat, stranded on a deserted island. But Cindy Salvato's three-hour Savoring Rhode Island tour is decidedly different, and more … more
The slowest part of fast food? Adding new menu items or changing existing ones. more
On-the-Go ordering is now available throughout the country for Dunkin’ Donuts DD Perks Rewards Program members. more
Yankee Magazine has released its 2016 Editor’s Choice Awards singling out the best places to dine in Rhode Island, and they range from all-you-can-eat fare at Wright’s Farm to the upscale Simpatico in Jamestown. more
Since launching a request for community investment on May 1 to help raise $600,000, Urban Greens Food Co-op has raised $206,000 from 45 individual investors since the beginning of June. more
Alison Bologna wakes up each morning at 2:30 a.m. It's partly because she needs to get ready for her job as an anchor at WJAR-TV NBC 10. It's also because she runs an urban-outreach yoga studio. And most recently, it's because she's … more
Johnson & Wales University Dean Emeritus Karl J. Guggenmos has launched a consulting firm, Culinary Solutions International LLC, to take advantage of his more than 50 years in the culinary field. His business venture was born out of his … more
"I made sure my phone was charged all day because the farmers will start calling at 4 p.m.," said chef Andy Teixeira. He was getting ready for one of the most important parts of his day. Teixeira would soon be menu planning for his new … more
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