Last updated on June 13th, 2024 at 05:02 pm
Foodservice News In Brief…
Dickey’s Barbecue Pit says that all meats sold in every location now contains “No B.S.” (Bad Stuff) by sourcing only responsibly raised, quality meats; all chicken sold is now raised without antibiotics. The chicken used is 100 percent vegetarian fed and humanely raised. The company also uses humanely handled and sustainably raised brisket as well as locally-made sausage with no nitrates, nitrites or artificial coloring or flavors. Additionally, all of Dickey’s pork products are free from added hormones, nitrates, nitrites and artificial coloring and flavors. Dickey’s Barbecue Restaurants has expanded to more than 560 locations in 43 states…
The Newport, Rhode Island, Mansions Wine & Food Festival will return for its 11th year, Sept. 22-25. Signature events include the Bordeaux Dinner on Thursday evening, the Wine & Rosecliff Gala on Friday evening, Grand Tastings on Saturday and Sunday, the Vintner Dinner on Saturday evening, Newport After Dark on Saturday evening, Jazz Brunch on Sunday and seminars in The Breakers Stable and Carriage House throughout the weekend…
Hudson Riehle, SVP of research and knowledge of the National Restaurant Association, will speak during the Rhode Island Hospitality Association’s Economic Outlook Breakfast at 8 a.m. Thursday, Sept. 8, at the Rhode Island Convention Center. Rachel Roginsky, principal of the Pinnacle Advisory Group, also will speak on lodging and hospitality projections for New England and the U.S.
