Restaurants adjusting to new economic realities

06/2/2009 | San Diego Union-Tribune

Fine-dining establishments in San Diego and elsewhere are adjusting to economic reality by lowering prices, creating more casual settings and offering less expensive fare. San Diego's Laurel Restaurant, for example, has jettisoned its chandeliers and candleholders and now serves no item priced more than $20.

View Full Article in:

San Diego Union-Tribune

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA