Total Food Service is honored to present the 2018 Top Women in Metro New York Foodservice & Hospitality, presented by Women's Foodservice Forum.
Beer Festival Returns to Secaucus on Feb 3 70+ Breweries to Gather for NJ's Biggest Pre-Game The biggest names in brewing are gathering once again on...
As ICE launches in LA, the school’s initial focus will be six- to 13-month career diploma programs in Culinary Arts, Pastry & Baking Arts and Restaurant & Culinary Management. The Hotel & Hospitality Management program will be added later in the year.
I’m assuming the 137 Ruby Tuesday restaurants that have closed will be sold or leased to new owners. One of the negatives of selling or leasing restaurant space is that, for the most part, it becomes another restaurant simply because it is a single-purpose building.
With five locations across the U.S., the PreGel International Training Centers exceed that demand with a showcase of exciting new classes for 2018 added to its standard curriculum of consistently outstanding subject matter.
The New York Produce Show and Conference, scheduled for Dec. 11-14, promises to offer a full agenda of interesting, informative and enjoyable events. That doesn’t even include the one-day trade show with more than 400 exhibitors.
Food innovation is running at an all-time high and the Specialty Food Association’s Trendspotter Panel has named what they believe will be the hot food trends for 2018. The panel draws perspectives from retail, foodservice, strategic marketing, and culinary education, and includes...
As we advise in our book, Negotiating Commercial Leases & Renewals FOR DUMMIES, from your standpoint as a tenant, paying a security deposit confers no benefit. It ties up your money – money that many landlords try hard not to refund to you if you don’t renew your lease.
Operators can enter Campbell’s Righteous Recipe Challenge by developing a recipe using any V8® 100% Vegetable Juice and submitting it along with a photograph.
Mark Moeller from The Recipe of Success will host a seminar on how to launch a successful restaurant and keep it running smoothly and successfully on Saturday, December 2, 2017. The seminar, Operating A Successful Business starts at 10:30 a.m. at Danbury Library, Farioly Program Room, 170 Main Street, Danbury.
With the value of Metro New York retail space and the dramatic building of hotels in newly and soon to be gentrified neighborhoods (Long Island City/Astoria/Dumbo), many hotels are now competing to get top chefs and restaurateurs to bring signature eateries to their properties.
DSNY’s Foundation for New York’s Strongest Launches First Microgrant Program for Food Waste Reduction
The NYC Department of Sanitation’s Foundation for New York’s Strongest today announced the launch of a Microgrant Program for city businesses looking to address food waste in their operations. The grants, worth up to $15,000, aim to help New York City businesses prevent, recycle or recover their food waste.
We throw away a lot of food. I mean mega TONS. Enough to where according to the UNEP, organic food waste is the largest source of methane emissions. That largely comes from fresh produce rotting in landfills.
Oakland’s and Sunday’s share a similar Hampton Bays dining concept, but have noticeable differences. Sunday’s is a local year-round restaurant with a lower price point, while Oakland’s is a seasonal restaurant, open for business from mid-April to the end of October.
ICRAVE is a well-respected and recognized experience design and development consulting firm. Clients implement ICRAVE’s services at various stages of their businesses.
Let's face it, your restaurant menu is your most powerful marketing tool and holds the key to your restaurant’s bottom-line success. It's so important, yet many restaurants are taking the wrong approach to menu design.
We are seeing a slight shift from fine dining to fine casual and a growing interest in street food. Food Halls will not replace restaurants but supplement them. Let’s explore Brooklyn and Manhattan’s latest and greatest Food Hall Favorites.
There are ways for restaurants to curb their emissions. Here are some ways you can lower your restaurant’s carbon footprint and save money along the way.
American Graduate Day 2017 returned this fall for its sixth consecutive year with Soledad O’Brien hosting the national broadcast, which premiered on Saturday, October 14.
Rutgers University Newark and NJ Based Gourmet Dining LLC have come together to bring the RU-N community a brand new dining experience. The campus’ flagship Stonsby Dining Hall has made a complete transformation in style and design and introduces a modern approach to college dining.
Customers around the world joined Subway to help provide meals to millions of people facing hunger during the first ever World Sandwich Day. As a result of Subway's "Live Feed" event, the restaurant chain donated more than 13.3 million meals to more than 20 hunger-relief charities across the globe.
The Good Food Foundation is proud to announce the 279 companies in the running for the 2018 Good Food Awards. The Finalists represent not just the best of America’s food movement, but the qualities we love most about this country.
On their table was a brochure outlining their portfolio of services that they have launched in coordination with the Alliance. In very bold letters that very same literature spoke of: “Active Shooter”.
Thomas Capobianco, President of HAFSCO, is quite familiar with challenging kitchen projects. He has designed kitchens from restaurants to country clubs and everything in between. When the renowned Westchester Country Club sought to update their kitchen, Capobianco was undoubtedly the man for the job.
If you’re in sales, you don’t need me to tell you it’s the hardest job in any company. It’s the only job where your paycheck is directly linked to whether a customer decides to buy. If prospects don’t become customers, you don’t get paid or maybe you don’t get to keep your job.
There is a lot of information restaurant owners should be aware of regarding pay stub compliance. In 2010, the state of New York effected additional requirements in an effort to ensure that employees were being paid properly.
Students from the Culinary Studies Institute at Oakland Community College faced off earlier this week in the second Kontos Foods Culinary Challenge #KFCC17, a “Chopped”-style contest to create tasty and original recipes using Kontos International Pastry Puffs.
In this month’s column, I share with you my abridged comments from two City Council hearings that I recently testified at on behalf of the NYC Hospitality Alliance. I hope they provide you with greater insight into our vital work representing the industry and get you familiar with two important issues impacting restaurants throughout the city: scaffolding and organic waste separation.
As my friends from the Pennsylvania Dutch Country would say, “It wonders me much” whenever they would see or read something that they had seen many times before. I can apply that description to the number of articles I have read that deal with the common act of tipping.
Don't stress over your energy bill. There are many energy saving tips for hospitality managers to reduce their energy bills with just a few adjustments to electricity, water, as well as heating and cooling systems, so that the bill at the end of the month is less stressful.
Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants, and recently, Gallante accepted the Executive Chef position at the well-known Lincoln Ristorante.
Even the best safety programs require proper on-site management training and involvement in order to be successful. By investing in hiring and training experienced on-site managers, businesses can actually save a significant amount of money in the long run...
Executive Chef’s Black Truffle Arepa Was Winner at 2017 Forbes 30 Under 30 Summit Food...
There is no metric that challenges the thought that coffee should only be enjoyed in the morning. Far from! That’s where gently Vassilaros & Sons cold brewed coffee comes into play. I’m pretty picky when it comes to strong flavor and in my cocktails, if it says coffee- I want to taste what is going on in my glass and make it memorable.
RestaurantOwner (RestaurantOwner.com) today released the results of their 2017 Independent Restaurant Recruiting Survey. The report summarizes input gathered from over 400 independent restaurant owners and operators regarding their proven recruiting practices.
Vero Water, a leading provider of luxury still and sparkling water to the hospitality industry, today announced a social media campaign in partnership with WHOLE WORLD Water. The campaign will launch in December 2017 in participating Vero Water restaurant clients, and run through World Water Day on March 22nd 2018.
Michael Leffler came up with an interesting model for Chefler Foods. Rather than having a single name for all of the products, he has implemented multiple brands created specifically to target particular customers.
HMG has exciting plans to amplify the experience beyond the show to produce content throughout the year in its HX365 transformation. HX365 will provide unparalleled resources for those who create the guest experience and will curate and explore the latest trends, disruptions, and successes in the industry.
With the minimum wage increasing to $13.00 an hour on December 31, 2017, the NY State Restaurant Association thought it was imperative to educate the industry on this unprecedented rise.
Illinois based Global Material Technology's new Xcluder product blocks the entry points that rodents and pest use to get inside. This new method of pest control not only offers a proactive measure, but also does it in an eco friendly manner as opposed to traditional poison or chemical repellents.
The Multi-Vendor Marketplace solution could change the way the non-commercial foodservice industry operates in today’s hospitality ecosystem. The needs of consumers and operators aren’t aligning under the traditional foodservice model, and providers have an opportunity...