Libbey® Foodservice has launched a wide range of products that encourage farm-to-table service. Inspired by the organic movement, these products are designed to complement fresh, local foods and help owners and operators of restaurants, bars and hotels capitalize on the farm-to-table trend.
A growing list of companies who want to reach foodservice and retail foodservice buyers and decision makers have jumped onboard as exhibitors for the TRI-STATE FOOD EXPO, the first-of-its-kind trade show for the burgeoning New York/New Jersey/Connecticut market. The event takes place this October at the Meadowlands Exposition Center in Secaucus, NJ, and is produced in partnership with the New Jersey Restaurant Association.
CiCi's Pizza, home of the endless pizza, pasta, salad and dessert buffet, announced plans today to open up to 15 new restaurants in the New York City/Northern New Jersey area over the next five years. Executives with the company have targeted Long Island, Staten Island and Jersey City among potential communities for development with the goal of finding the right franchise partners to operate the restaurants.
In last month’s column I wrote “We are moving more toward risk-based assessments of food operations across the USA.” What does this mean for you the manager/operator of a food service establishment? How does a regulatory inspector determine your food operation’s risk? As the Person-in-Charge (PIC) you have to think and use the critical eye of a regulatory inspector (see last month’s article) and determine what your food safety risks are.
If there’s one-thing food service professionals know well, it’s that ingredients are everything in the final outcome of a culinary creation. Careers and reputations hinge on quality, flavors and consistency. That is what makes Colman’s a premiere ingredient in commercial kitchens across the U.S. and rank among the top products on the roster at the revered The Chefs’ Warehouse, where the chefs shop.
Three elite New York hospitals flexed their nutrition and culinary might in the 5th Annual HFAA “BIG APPLE HEALTHCARE CULINARY CHALLENGE” held at the ICE (Institute of Culinary Education, New York) on March 14, 2013.
By shipping an entire micro brewery to New York, the Paulaner Brewery is adding another chapter to its successful export history. From late spring 2013, beer enthusiasts will be able to enjoy freshly brewed Paulaner and typical Bavarian lifestyle in the centre of the American metropolis – approximately 6,500 km as the crow flies from Paulaner’s headquarters in Munich. Heart of the Bräuhaus, which covers more than 4,000 square metres, is its very own micro brewery, which is currently being shipped from Bavaria to New York City.