As 2013 is getting started, now is the time to take stock of your business’ operational efficiencies. Whether you are a restaurateur, caterer or food service provider, examine which procedures are currently working and get rid of those that are not.
A Host and Sommelier Mauricio Miranda creates a global wine list with a focus on Italy, Spain, South America and California. Collectively the couple brings their years of restaurant experience to the table with the hope of making guests feel as if they’re in their home. Since opening Miranda in 2007, Sasha and Mauricio have aimed to use local products when possible and patronize other Brooklyn businesses for their goods and services. Seeking to maintain the integrity of the building in which their restaurant is housed in, they used sustainable materials in the creation of the restaurant, they installed energy efficient equipment and they have recycled some unique pieces into their design. Sasha and Mauricio are striving for a responsible establishment in a community that deserves nothing less.
Don’t miss the foodservice equipment event, The NAFEM Show, at the Orange County Convention Center in Orlando, Fla., Thurs., Feb. 7-Sat., Feb. 9. You’ll find the newest products the industry has to offer on the show floor and you’ll want to take time to attend a seminar or two.
Fairfield Public Schools has collaborated with John Turenne, founder and President of Sustainable Food Systems located in Wallingford, CT to enhance the district’s school lunch program and deliver healthy, local and more sustainable food options to students.
Just last month, Kontos Foods, Inc., a manufacturer and distributor of traditional Mediterranean foods, began promoting its full line of Easter appetizers and dessert items -- available for restaurants, foodservice operators and retail outlets.
Repetitive stress injuries are the most common and costly occupational health problem in the United States, affecting hundreds of thousands of workers and costing more than $20 billion a year in workers' compensation costs.
Martin Miller is a leader of his industry and is now bringing his world famous Martin Miller’s Gin to New York! Taking over some of NY’s hottest bars including The Thirsty Scholar, STK, the Sofitel, Andaz, Pound & Pence, Waldorf, and Oceana Restaurant.
Born in Vermont and raised in both California and Texas, Gabriel Thompson grew up around good food and regional specialty dishes. Thompson's food has been written about in publications like Food & Wine, Conde Nast Traveler, and the New York Times. At L'Artusi, Thompson hopes that his new and expanded menu will help create the same loyal following at L'Artusi that he developed during his time at dell'anima.