What effect on your revenue would a pager that is attractive, germ-free, and can be customized by the restaurant owner’s voice have?
When World War II ravaged Italy, Attilio Bindi, who had just opened a pastry shop in Milan, decided he needed to help restart the economy, or, as Raffaele Campanile puts it,” rebirth the nation.” So he went around to the restaurants in Milan trying to rebuild themselves and asked if he could help with their desserts.
More than 15 million people in the U.S. have food allergies. It didn't used to be something people worried about. But with this many people at risk from the food that they eat, Paul Antico saw it as a real opportunity for the foodservice industry.
One of the tasks many restaurant operators find onerous (and can't seem to find the time to do) is deal with insurance, whether it's liability or property, casualty or workman's comp. They've got to have it, but who has time, running a restaurant?
Buying locally has become an important trend in the foodservice world. The food comes straight from the farm, so it's fresher, and in season. But the biggest reason? Customers are now demanding it.
Mike Kaufman decided to go green for two very specific reasons: his young daughters.
When an earthquake ripped through Napa Valley in late summer, many restaurants lost thousands of dollars in wine inventories because they didn't have the right racks.
Supreme Oil Company, Inc., also known as Admiration Foods (www.admirationfoods.com), recently announced that Vincent Barcelona, Corporate Executive Chef of the Fort Pond Bay Company, will be joining Supreme Oil as the Vice President of Customer Experience, Corporate Chef.
The results are in, and NYC has crowned 2014’s top street chef. More than 2,500 foodies flocked to Governors Island to cast their votes at the 10th annual Vendy Awards, where Cinnamon Snail took home the top prize: the coveted Vendy Cup.
Less than five months after the revered but troubled Central Park restaurant Tavern on the Green reopened with a costly renovation, a new management and a new menu, its executive chef, Katy Sparks, has left.