Here’s a sharp little reminder on why it’s so important for operators to only use professionally made foodservice equipment and supplies in their kitchens. Chef Daniel Boulud’s Manhattan restaurant, db Bistro Moderne, was just ordered to pay $1.3 million to a diner who nearly died after eating a metal wire in his coq au vin…

Hiring and retaining smart, motivated employees has never been more challenging in the foodservice industry. In a new initiative, the National Restaurant Association Educational Foundation (NRAEF) has partnered with the American Hotel & Lodging Association and Jobs for the Future to create and implement a national Hospitality Sector Registered Apprenticeship (HSRA) program for the foodservice…

Havana’s city government has temporarily suspended issuing licenses for new private restaurants in the Cuban capital and warned those already in operation to obey tough regulations to avoid closure or tough fines. Since President Raul Castro loosened restrictions on small businesses six years ago, there has been a boom in the growth of private restaurants,…