You probably know him from “Restaurant: Impossible,” where he takes a failing one and works a miracle with both the eating establishment and the owners and employees, or his new show, Restaurant Express, where chefs face off for the chance at their dream eatery. Now Robert Irvine is a "Man on a Mission" in Metro New York to let foodservice operators know the benefits of an innovative ice-making subscription program.
Working in the kitchen takes its toll. Long hours standing, looking down, reaching up, bending and most of all, gripping utensils and bowls. Inevitably, something’s gotta give. Usually, it’s the smaller and weaker joints that collapse under the tremendous pressure. In the upper extremity, it’s the wrist and a very common diagnosis when you use your hands to grip is Carpal Tunnel Syndrome.
Easy Ice today announced that they have secured $20 million in financing to support company growth in 2014. The bulk of the funding was provided by Saratoga Investment Corp., an investment firm in NY, while the remaining amount was contributed by private investors.
On the surface, workers' compensation premium is an easy concept to grasp: Payroll x Rate (with a few debit and/or credits thrown in) = Premium. But for those of us who work with clients to improve their risk profile for workers' compensation insurance, there are a lot of moving parts. Managing these parts is the key to controlling costs.
Walking away from a business for whatever the reason is a humbling experience. Whether there is a good exit plan or not the pain of defeat exists. The investors scramble to minimize his or her investments, vendors push to get paid and avoid losses, the landlords worry about damages and the vacancy, but what about the little people who live from paycheck to paycheck or that older worker who has been with the organization for years and worries about landing a job with equal value.
With the exception of food preparation, I can think of no other food service activity that receives as much scrutiny and examination as service. There is no question that its execution—good or bad—can impact an operation almost to the same degree as the quality of the preparation, and yet I’m not sure that in some cases it receives the same level of managerial attention.
Predictions from one of the nation's leading restaurant groups With a new year of dining underway, the expert team behind the Chicago-based Mercadito Hospitality shares their insight on culinary, beverage, marketing and design trends for 2014.
Former New York Knicks John Starks and Anthony Mason have decided to team up again and they're opening up a pizza restaurant. They are set to combine forces with a former Tavern on the Green executive on the project.
New York's City Council has approved extending the city's strict smoking ban to include electronic cigarettes, which emit a vapor.
What do you get when you take someone versed in government affairs, and restaurant issues? Melissa Autilio Fleischut, who brings her wealth of knowledge about how government works and the ways in which it can help the foodservice industry, a combination that benefits both.
This holiday season, eight of New York’s top chefs will be showcasing their culinary “chops,” featuring their best Australian Lamb dishes on their winter menus in the first annual Winter Wonderlamb competition. One of the eight finalists will win a ten-day trip to Australia, to visit the continent’s beef and lamb production regions, plus a visit to Sydney to experience Australia’s multi-cultural dining scene.
The New Jersey firm expanded its specialty coffee and machinery business about 4 years ago by adding Gelato Ingredients and machinery. For many years Espresso Solution has-been the Master Distributor for WMF super automatic espresso/cappuccino machines and Italian espresso.
The James Beard Foundation Celebrates Women in the Culinary Industry at the 2013 “Women in Whites” Gala.
Warren Acquisition LLC, an affiliate of Sam Tell and Son, Inc., announced its acquisition of the business assets of Paramount Restaurant Supply Corp., with offices in Warren, Rhode Island, Phoenix, Arizona, and New York, NY.
For the past two decades The International Restaurant & Foodservice Show of New York has brought together thousands of restaurant, foodservice and hospitality professionals from throughout New York State and surrounding areas.
Why do I need public relations? It’s a question people ask me all the time, and the answer is really very simple. When you think about jobs in a restaurant or food shop you have to think beyond front and back of the house. by Cindi Avila
A Pioneer in Restaurant Policy, Style and Integrity Is Recognized in Perpetuity for the Integral Role He Continues to Play in the Thriving Hospitality Sector