August 13, 1998 |
The world's largest fast-food chain has developed a taste for Mexican food. In February, Oak Brook, Ill.-based McDonald's Corp. broke with tradition by making its first-ever equity investment in another restaurant concept. McDonald's paid an unspecified amount for a minority stake in the 16-unit, Denver-based Chipotle Mexican Grill chain and has the right to acquire a larger stake.
December 14, 2006 |
Immigrants in multicultural Miami had the final word Wednesday in a monthlong battle with Colorado Republican Rep. Tom Tancredo: Adios. A speech by Tancredo to the Rotary Club of Miami scheduled for today was canceled after the Key Biscayne restaurant that hosts the group's weekly lunch meetings announced that the congressman critical of immigration was not welcome there.
CALIFORNIA | LOCAL
August 22, 2007 |
First, Jollibee and Goldilocks -- both popular restaurants in the Philippines -- opened their doors in 2005. The next year came Seafood City, a supermarket that features an almost endless supply of seafood and other Filipino specialties. Today there are seven shops and restaurants clustered together at Eagle Rock Plaza, a mall that caters to thousands of local Filipinos.
February 23, 1989 |
If Michael Finch had a name like, say, Paul Newman, he would probably be retired by now instead of laboring every day teaching people how to use computers. Finch, 41, of San Clemente, bottled his own salad dressing long before the actor did, but the sales were confined to a small group of restaurants in Colorado. And, possibly because the label didn't include a set of sky-blue eyes, Finch's product didn't exactly take off, so he completed his education and got involved with computers.
November 19, 1985 |
Carl Karcher, chairman and chief executive of Carl Karcher Enterprises, likes to exude an old-fashioned, on-the-farm attitude. He held true to form when he spoke Monday at a University of San Diego-sponsored business seminar, where he touted the benefits of positive thinking, warned against worshiping money and hailed the spirit of competition.
December 3, 1992 |
The holidays mean entertaining, and entertaining means hors d'oeuvres, and hors d'oeuvres mean a lot of fuss and feathers, time and expense. Right? Not necessarily, says Ed Mitchell, executive chef of the Center Club in Costa Mesa. He says you can impress your guests with elegant hors d'oeuvres done both on the cheap and well ahead of time so that you can be an omnipresent host or hostess. His best example: Not one, but two hors d'oeuvres made from a single chicken wing.