WITH WOK, SMOOTHIES, COFFEE: COLGATE RENEWS RETAIL
- UNC Thriving. Alexis, Jennifer // FoodService Director;3/15/2005, Vol. 18 Issue 3, p23
Presents information on the West Campus Dining Hall at the University of Northern Colorado in Greeley. Features of the dining hall; Views of executive chef Aran Essig on the stir-fry wok station; Familiarity of the students with Indian cuisine.
- Special week puts spotlight on Hudson Valley dining. Occhipinti, Christina // Westchester County Business Journal;11/6/2006, Vol. 45 Issue 45, p6
The article focuses on the recognition given to several restaurants that had been considered culinary hot spots in the U.S. These restaurants will be participating in the inaugural Hudson Valley Restaurants Week to sort of advertise their products. The event will be on November 6 to 17 wherein...
- February comparable-restaurant sales, guest counts down. Knapp, Malcolm M. // Nation's Restaurant News;4/10/2006, Vol. 40 Issue 15, p14
The article reports on the decrease in comparable-restaurant sales in the U.S. for the month of February 2006. The estimated comparable-restaurant guest-counts change for February 2006 declined, compared with the February 2005 results. The estimate is based on weekly data, and the final...
- gmTMhe Ã¤2Ã¤01s2. Hospitality Market Report SLOW AND STEADY. NESHEVICH, CAROL // Foodservice & Hospitality;Nov2012, Vol. 45 Issue 9, p30
In this article, the sales report of the hospitality industries operating in Canada has been discussed. It highlights that irrespective of slower economic progress for the year 2012 the food service operators have received modest growth in their yearly sales. It mentions that the sales were...
- Restaurant industry outlook remains positive despite high energy prices. // Westchester County Business Journal;10/24/2005, Vol. 44 Issue 43, pS26
The article presents the forecasting for the restaurant industry in the U.S. It is predicted that despite high energy prices, the industry will continue its rise. Operators reported increased same-store sales. Customer traffic remained positive. Problems of the industry include the retention and...
- Upper crusts. WILSON, BEE // New Statesman;02/19/99, Vol. 128 Issue 4424, p42
Recalls the dining experience of the author at the House of Lords in Westminster, London, England. Specialties served; Prices.
- Operators see the light, offer diners black-napkin option. // Nation's Restaurant News;9/30/2002, Vol. 36 Issue 39, p206
Relates the fine dining experiences of the author in several restaurants in the U.S. Details of his experiences; Restaurants' specialties; Quality of service.
- Top tables. Harmer, Janet // Caterer & Hotelkeeper;4/24/2003, Vol. 192 Issue 4269, p36
Deals with the advantages of chef's dining room concept of eating. Popularity of the concept in Great Britain; Information on the celebration of the birthday of British Prime Minister Tony Blair in 2002 using the concept; Menu from the chef's table service at Claridge's; Hotels and restaurants...
- MarketCapsule: EATING OUT'S A WAY OF LIFE. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p3
Reports on the decline in the number of meals prepared and eaten at home. Market growth of homemeal replacement product; Reason for the decline.