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	Heavy Is the Toque at a State Dinner
As Cristeta Comerford, the White House executive chef, prepares for the Obamas’ first state dinner on Nov. 24,...

	Jean-Georges Will Close Vong After 17 years
After seventeen years, Jean-Georges Vongerichten will close Vong on Saturday, Eater reports. Early on, New York...

	Chains Teens Like
Since spring of 2007 restaurant analyst Nicole Miller of Piper Jaffray has been asking high school students (54...

	Michelin-starred chef forced to close restaurant
A Michelin-starred chef has been forced to temporarily close his restaurant after more than 80 customers were...

	Au Bon Pain Goes Cage Free in Massachusetts
Boston-based ABP Corporation—which operates the Au Bon Pain restaurant chain—announced its new cage-free egg policy...

	Leading Local with Burgerville
The seasons bring change and this fall Burgerville, with 39 locations in Oregon and Washington state, changed...

	9-1-1 call over missing juice box at McDonalds costs man $300
Raibin Raof Osman, 20, called 9-1-1 just before Memorial Day weekend to complain that a McDonald's in Aloha had...

	12 restaurant trends for 2010
I always like getting trend reports from international restaurant consultants, first because, as you know, I'm...

	Peet’s Coffee to buy Diedrich for $213M
Peet’s Coffee & Tea Co. plans to buy Diedrich Coffee Inc. for $213 million in cash and stock. Emeryville-based...

	Union Launches U.S. Foodservice Workers Website
The International Brotherhood of Teamsters launched a new website, U.S. Foodservice Workers United (www.usfoodserviceworkers.org)...
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Note: The stories above link to external sites and are free from registration requirements at the time they were selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.

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Pork Report

November 7, 2009

Pork production last week rose 1.5% from the previous week and was 1.8% larger than last year. The September US and Canadian hog/pig (3%) and breeding (3.3%) herds were both notably smaller than last... More...

ISO savory tart shells

Posted by: Rhonni

I've got a bakery in a high-volume, seasonal theme park. This is the 4th season I've owned it, and I've been tweaking the menu to make up for the fact that I have no "Home Run" food items. There is an extensive jurying process, and protection of items,... Read More

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