Paris restaurants turn to food made off site to cut costs
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The practice causes a snit in the world's culinary capital, with critics seeing it as the demise of French culture and others calling it the democratization of fine dining.
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New regulations are keeping some fancy foods out of stores
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Chefs will be doling out free samples from their repertories as part of Restaurant Week today and Friday at the Delta Lounge at West 57th Street and Sixth Avenue.
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An increasing number of luxury hotel owners have been forming alliances with well-known chefs, who see them as a way to help increase profits.
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Life & style: Restaurant guide reveals average meal costs Â£39, but good value can be found.
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After decades of relying on telephones to book tables, the restaurant business has gone high-tech.
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NEW YORK -- In a too-hip-to-be-true loft in Soho last week, waiters wearing all black glided around the room, placing in front of two dozen food and travel journalists pristine plates of roasted loin and braised Elysian Fields Farm lamb shortribs with Belgian endive, dried anjou pear and sweet pepper.
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The city of Paris intends to reduce its dependence on software suppliers with &quot;de facto monopolies,&quot; but considers an immediate switch of its 17,000 desktops to open source software too costly, it said Wednesday.
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Encysive restructures to reduce its cash burn.
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High-end companies are catering to the middle-class by offering lower-priced versions of their famous products.
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Supermarkets are taking business from pubs and the cost of fighting back with price cuts is hitting sales and profits, JD Wetherspoon says.
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MANTES-LA-JOLIE, France -- Fernand Trigano stood beside a rack of $8 jeans and watched French presidential candidate Francois Bayrou work a street market in an immigrant suburb of Paris, shaking hands over baskets of dried fish, stacks of flat bread and mannequins modeling head scarves.
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By HARVEY, Helen  City residents might soon be able to dine out in The Square.   Either restaurants, bars or cafes could soon occupy two buildings that are being built around the civic administration building in The Square.
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The food purveyor gives investors something to chew on.
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A culinary counterrevolution may be in progress, as more restaurants in New York abandon small plates of light fare in favor of heaping platters of sinfully fatty meats.
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By Elliott Minor Associated Press  ALBANY, Ga. -- A technology that professional chefs have used for years to grill juicy sirloins at pricey steakhouses is now available to backyard grillers.
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Visitors who come to the Big Easy with a big appetite for its sinfully rich food need not fear: This city of beignets, crab cakes, fried oysters and gumbo is not about to jump onto the trans-fat ban wagon.