Noble 33 is launching its first Italian restaurant, Sparrow, located in Hotel Figueroa in downtown Los Angeles.
The National Restaurant Association is calling on mayors to help local businesses by allowing them to offer outdoor dining for as long as possible.
Tim Hortons announced today—the kickoff day to Waste Reduction Week in Canada—that it’s launching a test of a new hot beverage cup design at select Vancouver restaurants, along with two other sustainability initiatives.
Electrolux Professional is looking to become more environmentally friendly, and a new loan agreement illustrates its commitment.
The eating and drinking destination Time Out Market has appointed Jay Coldren to the newly created role of COO of the Americas.
What do Starbucks, McDonald’s, Wendy’s and Panera Bread have in common? They all want sustainable cups. Today, the four brands announced plans to reduce single-use waste by working toward circular packaging.
Yum China is spending a pretty penny to invest in the future of its restaurants—which involves transforming them digitally through cutting-edge technology.
Papa John’s International has promoted Max Wetzel to executive vice president and COO.
The brand announced it signed its first franchise deal with Black Bear Diner and Smashburger franchisees Lucas Farnham and David Doty to bring 30 Mici locations to the Phoenix market.
The latest CaliBurger restaurant is coming with a cook already in the kitchen.
A diverse group of Chicago-area chefs share their thoughts on technology in the back-of-house. Hint: Simple equipment still has a spot.
In this role, John Blizzard will assume a sales leadership position and be responsible for sales development and execution of the corporate growth strategy.