Foodservice industry nabs funding for developing an alternative labor pool
A federal grant of $4.5 million will be used by the National Restaurant Association Educational Foundation to prepare current and former prison inmates for restaurant jobs.
Inside snacking and other top menu trends
In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs.