RAs the holidays approach, many restaurants will host parties for their employees to celebrate the season and the year's accomplishments. While a party should promote camaraderie and be a fun reward for your employees, restaurant owners and managers need to know that they can be held liable for property damage, accidents and injuries caused by employees who overindulge with alcohol at the party.
As the temperature drops and December nears, you can feel it in the air that the holiday season is upon us. Restaurants are a zoo this time of year and already you start to cringe at the thought of hearing those dreaded Christmas songs over and over again during your work shift.
For some time, restaurants have been able to offer their guests the ability to order chow over mobile devices. But a new software company is applying the concept to the on-site experience.
The 2013 Food Network New York City Wine & Food Festival presented by FOOD & WINE raised over $1 million this year for Food Bank For New York City and Share Our Strength’s No Kid Hungry® campaign. More than 55,000 guests attended the Festival’s 100-plus events October 17 – 20 to sip, swirl and savor world-class wines, spirits and cuisine served up by the industry’s finest. New headquarter hotel Hudson served as the ideal backdrop for a variety of Festival events, complementing the move of the Festival’s central hub to Midtown West for 2013.
Ever since the 2008 Olympics when Kerri Walsh won Gold for the US Women’s Beach Volleyball team for the second time in a row, the concept of kinesiology tape became all the rage. Injured patients, athletes and even people who don’t have an injury want to wear it. My professional sprinter had it on her Achilles tendon and was asked by a gym member on the treadmill next to her where he could get it. She countered with “Are you injured?” and his response was, “Nah, I just think it’s cool.”
I never thought I could go from Cold Duck to Confucius in a matter of minutes, but all it took was a visit with the venerable Robert M. Parker, Jr. to do just that. Meeting the founder of The Wine Advocate—the most renowned wine critic on the planet—was an encounter of self-discovery, entrepreneurship and drive that comes only from someone doing what he loves.
Foodservice operations looking to save money are now investigating ways to curb energy costs while at the same time doing the environment a favor, too.
4food is a socially networked and socially responsible quick service restaurant company based in Manhattan. 4food’s mission is to de-junk fast food™ by bringing fast, fresh, delicious, and nutritious food, made of sustainable products that are sourced locally and seasonally whenever and wherever able.
Washing dishes may not be the first thing hospitals worry about when budgeting. But energy and water consumption are two of the biggest expenses they and corporate feeders face. Meiko offers a new version of its flight type conveyor, the M-iQ to help food service operations save on both.
Born in Normandy, France and raised in the Loire Valley, Chef Guy Reuge is perhaps Long Island’s most celebrated cuisinier. He garnered La Toque’d; Argent (the Silver Toque), one of the culinary world’s prized accolades, along with being named; Chef of the Year; in 2006 by the Maitres Cuisiniers de France.
We make Italian food the old-fashioned way. We even use my 83-year-old mother’s recipe for marinara, which we also sell at the restaurant. Our kitchen, led by chef, Nicola Maggioni, prepares an Italian-American menu of pizza, pasta, steaks, seafood and burgers.
When you come in, we place a sweet pea and Parmesan mash on every table, served with olive oil and bread.
If you like cake – and even if you don’t – you most likely know Buddy Valastro, or The Cake Boss, the burly dark-haired celebrity pastry chef featured on The Discovery Channel. And if you’d like to meet him, come to the 2013 International Hotel, Motel + Restaurant Show (IHMRS) November 10th at 11 a.m. at the Javits Center in Manhattan.
Andrew Zimmern has done it all. An American television personality, chef, food writer, and teacher, he is the co-creator, host and consulting producer of The Travel Channel series Bizarre Foods with Andrew Zimmern, Bizarre Foods America, and Andrew Zimmern’s Bizarre World. But don’t think his food is just bizarre. He was presented the James Beard Foundation Award in 2010. And if you think that’s not enough, he’s also now the host of Dining with Death, about foods that can kill you.
This academic year, I’ve done a lot of marketing about safety tips for kids and backpacks. The ill effects of carrying too much load and carrying it improperly affects children but it also affects adults who either have a cumulative impact from childhood or are just flat out lazy. The problem is that your posture can be adversely affected which can lead to chronic aches and pains. After a long day in the kitchen, the last thing you want to do is carry more weight on you, especially if your body is fatigued and stressed.
42 finalists in 14 categories remain to compete for industry's most prestigious award.
We all know everything is more expensive in New York. From real estate, to groceries, and even the Earth’s most abundant resource – good ‘ole H2O - prices in Metro New York are high, and they’re getting higher.
That’s why one warewashing manufacturer is working to help New York foodservice operators reduce both their utility bills, and their environmental footprint. Exhibiting the very first flight type dishmachine in the history of the show, MEIKO will have their flagship M-iQ machine at this year’s IHM&RS show at the Jacob Javits Center November 9-12.