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Foodservice News

C-CAP Will Award Over $3,000,000 Nationwide In 2016

At the Careers through Culinary Arts Program (C-CAP) New York Awards Breakfast, C-CAP President Susan Robbins and C-CAP Founder Richard Grausman last month presented over $670,000 in scholarships and cash awards to over 40 C-CAP high school students and alumni during the awards ceremony hosted by The Pierre Hotel. Chef and C-CAP alumna Krystal Lewis was the featured guest speaker and recipient of the OléSAY Spain Internship Scholarship.

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Bubbles In Your Draft Beer Tell All

The next time you’re served a cold draft beer, and before taking the first sip, study the glass and observe the bubbles.

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Yale’s Food Service Chief Tabbed For Top National Silver Plate

Yale University’s Rafi Taherian has been nominated for top national 2016 Silver Plate honors for college and university foodservice from the International Foodservice Manufacturer’s Association (IFMA).

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New York City Hospitality Alliance Announces First-Annual Awards Event This May

Honoring Restaurants, Bars, Nightlife Establishments, and Hospitality Professionals Throughout New York City’s Five Boroughs

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Foodservice Pioneering Concept Is Calling For New Ideas

With no limitations and endless possibilities Foodservice Pioneering Concept is back for 2016 and looking for a new winner.

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Green & Tonic Secures “Series C” Round Funding And Ignites New Growth

Company Opens Fifth Location in Downtown Westport, CT and Will Leverage Funds to Drive New Retail Channels

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New Sodium Reduction Solution To Launch At New York Restaurants

Concern about excessive sodium intake in FF/QSR restaurant foods has been rapidly growing, with calls for mandatory regulation and other initiatives directed toward the reduction of salt consumption.

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Beer Foam? Lowering Keg Pressure is Not the Answer

It is amazing how often service calls are made because the CO2 gas regulator has been improperly adjusted.

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NYC Chef Chang Teams With Maple To Compete In Home Delivery Arena

Maple, a David Chang-backed restaurant in New York City, doesn’t have any tables, cash registers, or waiters. Instead, its customers order meals through its website or mobile app, and a fleet of bike couriers deliver them.

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M. Tucker’s Morgan Tucker Takes Reigns Of The American Institute of Wine and Food’s New York City Chapter

Your customers like to order wine.  But do they know enough about it?

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