Whether its a class at one of the nation;s leading culinary schools or a case study at the pretigious harvard Business School, there's a common thread when outlining success in the restaurant and hospitality field. That element is simply the attention that goes into creating a special customer experience. The payoff for "doing it right" becomes maximizing the table check for thag evening with additional coffee, dessert and after dinner drinks and then of course the return visitis that come with that.
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.
The 2013 Whole Foods Market New Taste of the Upper West Side is back celebrating its sixth year with top-name chefs, A-list hosts, renowned honorees and more participating restaurants. Created by the Columbus Avenue Business Improvement District (BID), proceeds from the weekend will continue to benefit the Columbus Avenue BID’s Streetscape Project as well as support the Wellness in its Schools program at the O’Shea School complex and P.S. 87.
First let me clarify my background. I was in Food & Beverage operations as the PIC (person-in-charge) for nearly thirty years and made the change to focus entirely on food safety for the last six years. Understanding what happens on a daily basis on both sides of an inspection/audit gives me a unique perspective to convey my experience and knowledge.
How did you get into the industry?
By chance, I literally started working as a receptionist in 1977 at the Larchmont Yacht Club and worked there through college right through my time at Arizona State. I progressed and ended up being the Maitre d' and Captain. To tell you the truth I grew up in very modest means and I though that if I worked at a club I would learn how people of wealth and successful means were made and that it would rub off on me and with that would come the key to wealth.
A brilliant food writer or talented chef may be able to whip up a perfect soufflé or write a recipe header that will move readers to tears – but can he or she do that in front of a camera while answering questions from a host and hitting all the right message points all in less than three minutes?
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.
Tony May, owner of SD26, was honored at the annual Careers through Culinary Arts Program (C-CAP) benefit on Monday, March 4, 2013 at PIER SIXTY at Chelsea Piers to support the national not-for-profit’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth. The event was the most successful in C-CAP’s history raising over $900,000.
Johnson was always cooking for his group of friends and his family. He began working in New York City kitchens in 1989 as a line cook at Bouley. He took that love to the next level when he attended the New York Restaurant School where he graduated in 1989 with honors. Johnson then went on to work at various restaurants in New York including Picholine Restaurant, The Terrace, and Osteria Laguna.
I got a phone call from my wife's cousin, who said that the Brooklyn Flea market was looking for someone to do barbecue. So I set up shop and we were an overnight success. Every weekend was like a food festival. We've been busy to the walls since we've opened. We've been in The New York Times and the Post has written about us with just about every other publication as well. As we planned this unit, the big difference has been expanding to a seven day a week operation and being able to handle a substantial lunch business.
Mary Gibb currently owns Australia’s # 1 Restaurant Reception Venue www.courthouserestaurant.com.au. Now based in New York, a city as vibrant and dynamic as the industry itself, her passions have combined to create an unparalleled energy and expertise. As Manhattan’s newest Hospitality Recruitment & Staffing CEO, Mary is engaged in her mission and excited to be here. Agencia’s mission is to serve the needs of the Hospitality Industry with the same dedication, creativity and tenacious work ethic that our clients exhibit daily. It understands hospitality people and will deliver them in the time, and to the standard, that a fiercely competitive New York City environment demands.
Blendtec, a leading manufacturer of high-end commercial and home blenders, announced last month that chairman and chief executive officer (CEO) Tom Dickson has stepped down from his executive role within the company. The reigns were passed in February to Reed Beus, an experienced technology and private equity executive, who has been appointed as the company’s new chairman and CEO.
What prompted the creation of ROC?
9/11, on September 11, there was a restaurant at the top of the World Trade Center, Tower 1. And there were 72 workers who died that morning in the restaurant. And about 250 workers who lost their jobs. And so we started the organization initially to support the workers who had lost their jobs. But we were soon overwhelmed with calls for help from workers. First from all over the city and then all over the country. And that's how ROC grew.
Premiere Foodservice Distributor Delivers Colman’s Finest
When Tony Lamb founded Kona Ice in 1997, who knew that there would be no shortage of competition for frozen desserts. The Kentucky native also knew that he had to "sell" more than just great flavor to be able to support his franchise team. So Lamb took the unique approach of creating a special customer experience that would benefit the communities they served.
SIAL Canada will make a promising return to Toronto in 2013 for the 10th edition of the country’s leading international food trade show, this time scheduled April 30 – May 2, 2013 in the Direct Energy Centre. In 2011, the inaugural Toronto show surpassed all expectations, bringing high numbers of visitors and exhibitors to the new host city, and the 2013 edition is shaping up to be even more successful.
Renowned Chocolatier Signs Lease for Nearly 40,000 Square Foot Space
NYCHG is a networking group devoted exclusively to the restaurant and hospitality industry in New York City (but not limited to this market). Each member of the group has been hand selected and asked to join by one of the current members based on their tenure within this unique type of business that is unlike any other service sector in the world: hospitality.
As 2013 is getting started, now is the time to take stock of your business’ operational efficiencies. Whether you are a restaurateur, caterer or food service provider, examine which procedures are currently working and get rid of those that are not.
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