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We're not endorsing the nutritional seasonings being
marketed as "foodceuticals" by their maker, VitaminSpice. But we're
intrigued by the idea behind these products. They would enable operators
to accentuate the positive about some nutritional aspects of the food
they serve, instead of being on the defensive about its fat and caloric
content. Even the food police might find something to like about this
approach.
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The concept seems stuck in the 1950s. The menus are
strictly old-school. And the pace of unit expansion is funereal. In
fact, nothing is very sexy about Cincinnati-based Frisch's Restaurants,
Inc., except its financial performance over time. It has reported a
profit every year since going public in 1960, and paid cash dividends to
shareholders every quarter (196 in a row) during this period, even
during lousy economies like this one.
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For those of you who offer sushi, watch out. A team of
researchers from the American Museum of Natural History and Columbia
University has been keeping on eye on you, and they don’t like what
they've been seeing.
The research team checked out 31 sushi restaurants and tested many of
the fish they bought there. At least half the restaurants either
misrepresented the fish they were serving or couldn't be clear about the
species on the plate.
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