Daily News All News  |  Subscribe  
Restaurant and Foodservice News
RSS
News |  Newsletters  |  Articles |  Blogs | Video |  TV |  QSR News  |  Casual Dining News  |  Onsite News  |  Chef News

Growth strategy pays off for top Belgian restaurant


Copyright: Reuters

April 12, 2012



Chef Gert De Mangeleer, 34, has taken Hertog Jan to the top of the culinary world with a cooking style based on fresh, local ingredients and perfection in preparation. "The taste wasn't good, the quality wasn't good. So that was why we decided to start (cultivating) vegetables and flowers and herbs by ourselves," De Mangeleer said. Three restaurants in Belgium and 106 restaurants worldwide were awarded the top three-star rating in the 2012 Michelin Guide...


Read More (opens new link to source)  |   All News



Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.






Thoughts and Comments?  Post as a member of Foodservice.com or Facebook below
Note that you must be registered to leave comments. Register or Sign in.




Top Stories
1. A Restaurant's Hilarious Use for Negative Yelp Reviews
2. Of carrots and kids: Healthy school lunches that don't get tossed
3. More of the Worst Restaurant Customers Ever
4. Restaurant Adds Industry’s First 'Kitchen Gratuity' Line to Checks
5. Congress eases First Lady's school lunch guidelines
6. 6 Interesting Facts about Anthony Bourdain
7. We used Amazon for lunch delivery, and here’s what happened
8. The food trends that will dominate restaurant menus in 2015
9. 3 Career Lessons From Sushi Chef Jiro Ono
10. LAUSD Bans Antibiotic Treated Chicken in School Lunches

Recent News
Panera takes another step toward ethical meat practices
Restaurant brilliantly combats global food waste
Your Guide to a Culinary Arts Career (Infographic)
Restaurant managers accused of smuggling workers and paying $1.50 an hour
The Obsessive 'Notes From A Kitchen' Book Series Shows The Creative Fire Of Chefs
McDonald's forced to ration fries in Japan
Technomic: Fast-Casual Sales Up 8% in Q3
Minnesota AG questions divestiture in Sysco-US Foods merger
Anonymous tipper giving $100 bills to fast food employees
What The Hell Is Celtuce? All About The Cool Obscure Veggie Of The Moment




More like this:

Panera takes another step toward ethical meat practices

McDonald's forced to ration fries in Japan

Technomic: Fast-Casual Sales Up 8% in Q3

Minnesota AG questions divestiture in Sysco-US Foods merger

3 Quarter Pounders on McDonald's menu chopping block

Delaware North presents donation to local school district

McDonald's Menu, Ingredients To Change As Chain Struggles With Falling Sales

Carl's Jr. to roll out 'natural' burger

Taco Bell Wants to Make 'Mexican' the Next Global Fast Food

Is the doughnut fad over? Krispy Kreme sinks again

Other Topics:

Business & Financial  (1962)

Chefs and Cooking  (2044)

Customer Service  (109)

Design  (25)

Equipment & Supplies  (27)

Food Cost Management  (65)

Food Safety  (222)

HR and Recruiting  (51)

Human Interest  (995)

Interviews  (6)

Legal  (281)

Marketing - Products  (207)

Marketing - Restaurant  (465)

Menu Development  (203)

Nutrition  (1059)

Restaurant Management  (89)

Restaurant Spotlight  (91)

Sanitation  (29)

Startup  (22)

Technology  (161)

Trends  (121)

 




Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.