Food Service
98 results total, viewing 61 - 70
Rhode Island is renowned for its chefs and its place in the history of American manufacturing, yet only sporadically have food and factories come together on a large scale in the Ocean State. more
As a young man, Davide Dukcevich wasn’t interested in making cured and processed pork products as his father and grandfather had and followed his own path into business journalism. But after years profiling companies, Dukcevich decided he could have a greater impact helping run one himself. more
Dunkin’ Brands Group Inc., the owner of Dunkin’ Donuts and Baskin-Robins restaurants, is seeking to refinance $1.93 billion of loans, according to a person with knowledge of the transaction. more
The Ocean House at Watch Hill has once again earned a AAA Five Diamond rating, its fourth consecutive year receiving the designation. 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
Gourmet charcuterie Daniele Inc. has earned a place at No. 6 on Manufacturing.net’s list of the Most Innovative Industrial Companies for 2013. more
It seems that these days, there is no such thing as “too many chefs in the kitchen.” Invited guest chefs have proven as popular in restaurants as they are at food and wine festivals. more
The recent release by the Founders League of a map of the startup ecosystem in Rhode Island is long on identifying the traditional Knowledge Economy innovators (not that there is anything wrong with that). But one sector of the economy that does not seem to get as many startup props as it could is the restaurant scene. 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
There is a popular saying that goes, “Go big or go home.” It applies to a select number of restaurants in Rhode Island that are proven successes and are at the top of any list of dining traditions in the state. They may even be described as legends. They are large-capacity facilities that operate primarily as restaurants. This distinction is important to note and to separate these giants from banquet halls and hotel ballrooms. Such facilities may hold more patrons but are function venues with catering menus that open, cook and serve for events only. This is a clear difference from an eatery that is open to the public during regular hours, offering a varied menu to its patrons for its entire business day and night. more
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