Foodservice News

The Next Chapter of Greening the Restaurant Industry

From 1990 to 2005, there was a major need for education of consumers as to what were the world’s major pressing environmental issues.

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ICE Set to Host Top Ten Pastry Chefs in America Awards

Matthew Stevens and Tish Boyle, editors of Dessert Professional Magazine, a leading food service publication for the pastry, baking, cake, ice cream and chocolate industries are set to fête their chef honorees at the twenty-second annual Top Ten Pastry Chefs in America Awards at ICE (The Institute of Culinary Education) in New York City.

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SHFM Foundation Golf Tournament, Dinner, and Auction

Play golf and make a difference! The SHFM Foundation Golf Tournament allows you to network with your clients, industry executives, and friends on the course - and all for a very good cause.

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Best Young Chef of Latin America and the Caribbean to present at World of the Latino Cuisine

Peruvian Chef María José Jordán won best young chef in the S. Pellegrino Young Chef 2015 competition of Latin America and the Caribbean in México City, this past March.

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ITW Lands 6th Consecutive EPA Energy Star Partner of the Year–Sustained Excellence Award

For the sixth consecutive year, ITW Food Equipment Group–North America (ITW FEG) has earned the U.S. Environmental Protection Agency’s (EPA) ENERGY STAR Partner of the Year–Sustained Excellence Award.

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Sonic Franchise Offers Strength with Legendary National Brand and Warmth of Hometown Customer Experience

What's the history behind Sonic®?

Sonic has been in business for over 60 years. It started as a “Top Hat” restaurant drive-in in Shawnee, Oklahoma in the '50’s. From there Troy Smith, who founded the company, liked the concept but altered it a bit. He added carhops and intercoms and in 1959, changed the name to Sonic Drive-In, building the original Sonic® in Stillwater, Oklahoma. We've taken it from there.

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Emissions Control Devices Required for Char Broilers, Wood/Coal Ovens in Largest Update to NYC Air Pollution Code in 35 Years

New York City Council and Mayor de Blasio passed a sweeping update to the air pollution control code in April. Char broilers and commercial wood/coal fired cooking appliances are targeted to reduce the emission of particulate matter and its associated health risks. Emissions control devices will be mandated on new installations effective April 2016, with a grace period until 2020 to retroactively outfit all existing installations.

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What Would You Think If An Application Could Simplify Your Ordering Process – And What You Pay – For Every Product You Buy For Your Restaurant?

Today, independent restaurants use a multi-distributor purchasing strategy to get the best price for an item, splitting orders for each product category between several distributors, according to Andreas Koutsoudakis, Co-Founder of TradingTable.

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Pecinka Ferri Teams With Family Of Manufacturers To Create Easy To Implement Letter Grade Strategy For NYC Operators

For many years foodservice operators were guided mainly by customers – how they liked the food. Was it fresh enough? Was there enough variety?

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Building a Better Kitchen

Chef Michael Gershkovich prior to opening his eponymous fine dining Kosher restaurant in Manhattan knew he needed design help for his upcoming move.

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