Lio makes changes, Schulte & Herr takes a short break, and a Monument Square coffee shop changes hands.
food
Posted inBusiness, Nation & World
Dunkin’ ready to serve Beyond Meat’s sausage sandwich in 9,000 stores
Beyond Meat, the faux-meat maker that’s become a Wall Street darling, is announcing one of its biggest restaurant roll outs yet.
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Posted inFood & Dining
Restaurants sound off about online reviews
Chefs and restaurateurs say putting up with unfair, inaccurate and just plain nasty reviews on sites like Yelp and TripAdvisor is ‘a necessary evil.’
Posted inBusiness, Food & Dining, Maine, News
Tariffs on European food and drink will take a bite out of holiday spreads
Local retailers and importers of European wines and cheeses are trying to buffer their customers from sticker shock, and hope that any price hikes resulting from new tariffs are temporary.
Posted inBusiness, Maine, Morning Sentinel, News
Fairfield restaurant owner accused of mishandling food in viral Facebook post passes health inspection
Tong Jiang, who has owned the restaurant for four years, has never failed a health inspection, according to Robert Long of the Maine Center for Disease Control and Prevention, including the most recent inspection performed on Wednesday.
Posted inBusiness, Food & Dining, Maine, News
Coffee By Design named trade magazine’s 2020 Roaster of the Year
Roast magazine, which covers the specialty coffee industry, recognized the Maine coffee company.
Posted inBusiness, Food & Dining
The Wrap: Bagels, baklava and beer
This week, we welcome back The Purple House and drool in anticipation of Chad Conley’s next restaurant project.
Posted inFood & Dining, Things to Do
Eat & Run: Earlier might be better for breakfast at Madden’s
The pub and restaurant, located in the West Falmouth shopping center, serves the morning meal Wednesday through Sunday.
Posted inBusiness
Working: New Gloucester’s YOLKED food truck serves it all, chicken and egg included
A husband and wife from Raymond launched the truck last summer with just a few weeks of planning and a leap of faith.
Posted inFood & Dining
When working out a new dish, many chefs start with a sketchpad
Doodling a new idea can help chefs envision a dish and explain its components and plating to their staff.