August 20, 1999
Marketing tips, new cooking technologies and cooking demonstrations will be among the offerings at the California Restaurant Assn. convention scheduled for Saturday at the Los Angeles Convention Center. More than 40,000 people are expected to attend and 1,300 exhibitors have booked space to show off products and services such as bulk foods and ingredients, new cooking devices, restaurant equipment and accessories.
January 30, 1994 |
Carol Krug worked late two weeks ago, until 2 a.m., cleaning up after a Sunday-night staff party at Bob Burns restaurant in Woodland Hills. She needn't have bothered. Two-and-a-half hours later, toppled restaurant equipment, broken glass and shattered china were strewn everywhere, the result of the 6.6-magnitude earthquake. "This is a big restaurant and we had a big mess," says Krug, who is general manager of Bob Burns. "Just about everything broke."
January 15, 1990 |
As if fewer customers and increased competition weren't enough problems, restaurant operators in Southern California have another headache looming: smog control. The Air Quality Management District, seeking to reduce so-called stationary (non-automotive) sources of air pollution, is thinking of imposing stringent controls on charbroilers. Such a move would require that restaurants with such broilers obtain permits and install filters to reduce smoke and ash.
CALIFORNIA | LOCAL
December 4, 1991 |
A jury in Bakersfield ordered the McDonald's Corp. to pay the major share of $700,000 in punitive damages awarded Tuesday to the family of a 9-year-old girl whose leg was broken while she was using playground equipment at one of the chain's restaurants. On Monday, the same Kern County Superior Court jury had held McDonald's and JBI Inc. of Long Beach, manufacturers of the equipment, liable for $43,900 in general damages for the injury Marlena Escalera suffered Dec.
October 8, 2006 |
It isn't easy to get philosophical while ramming raw beets into a juicer, but the lunch hour is waning and Roxanne Klein has a lot to say. "It's about evolution, I think," the onetime queen of the raw food movement is musing, knife in one hand, vegetable in the other. RRRrrrrrRRRRR!! She plants her bare feet on the checkerboard floor of her Mill Valley kitchen and shoves another chunk into the machine. "The food, the business," she says, smiling. "My own life." Perhaps you remember Klein.