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.
StarChefs.com is set to celebrate its 9th Annual StarChefs.com International Chefs Congress in a new venue. After eight years in Manhattan, the event is slated for October 26– 28, 2014 in Brooklyn at the Brooklyn Expo Center.
Foodservice professionals intrigued by the variety of “throwdowns” now on TV will get their chance to beat top chefs themselves at the 99th annual conference of the International Hotel Motel + Restaurant Show (IHMRS) November 8th through 11th at the Jacob K. Javits Center in Manhattan.
"Using an item many times before discarding it is a better choice than using an item once before discarding it. Reusables tend to be a better environmental choice than disposables. But, after a restaurant makes the choice to use reusable plates, utensils, and linens, it becomes an important decision of how to wash those items."