Restaurant Confidential Changes Format PDF Print E-mail
Written by Pia Proal   
Restaurant Confidential TVRestaurant Confidential Magazine has evolved into Restaurant Confidential TV. The founders of The Restaurant Review, Restaurant Confidential and several other dining web sites have combined their efforts to bring you some of the best product, training, cooking demonstrations and restaurant videos in the industry.  Watch for its launch at the New England Foodservice Expo.
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New England Foodservice & Lodging Expo Update PDF Print E-mail
Written by Pia Proal   
NEFS

Mark your calendars for the upcoming New England Foodservice & Lodging Show, to be held March 22-24 at the Boston Convention and Exhibit Center. This premiere trade-only event features hundreds of exhibitors. It is the perfect opportunity find new products that keep up with the latest trends and allow you to negotiate pricing face-to-face.
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International Seafood Show PDF Print E-mail

 

seafood smThe International Boston Seafood Show and Seafood Processing America will be held at The Boston Convention and Exhibit Center, March 15-17, 2009.  These events bring together the largest gathering of seafood professionals in North America.
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Olive branch to the economy PDF Print E-mail
Written by James Ringrose   
money.jpgIt's time to be nice for a change. After a number of bucolic whiny articles about the appalling CT food expo. and the dire state of the economy, it's time for me to extend an olive branch. My positive thesis? The economy may well have done it's worst to the foodservices industry and things will now settle down.
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Davio's Opens at Patriot Place PDF Print E-mail
Written by James Ringrose   

3308.jpgLast night was the opening party for the new Davio's at Patriot Place. Graced by the likes of Mr Kraft himself and the Davio's team, the place was packed with literally hundreds of interested potential customers, the usual crowd of industry notables and not so notables and of course the ubiquitous Mr Kraft.

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Concepts - Beehive PDF Print E-mail
Written by James Ringrose   
small_mg_3409-2.jpgI recently sat down with Bertil Jean-Chronberg, Beehive's GM, to talk about the nearly one year old Beehive. If you believe the accepted dogma, a restaurant in a basement with bare brick walls and virtually no signs of its existence on the outside is in for a hard time. So much for dogma! Beehive has caught the dining public's imagination in a big way.
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