New company offers stylish, inexpensive reading glasses so affordable that restaurants can give them away to customers who need them.
How did you get involved in the industry?
I actually kind of fell into it. After completing my Architecture studies I then went on to get an MBA - the idea of a combination of creativity and business always interested me. During school I worked for a few caterers and then managed a 4 star resort and I really loved the service business. I then started up a catering company for Matthew Kenney, who was a star New York Chef. And that began Olivier Cheng Catering.
Today HEINEKEN USA, the nation’s leading upscale beer importer, officially announced that for the first time since 1946, Heineken has redesigned their world-class green bottle for U.S. consumers. The revamped “Star Bottle” is set to hit select New York State markets beginning mid-September, with a national roll-out slated to begin in March 2013 in on and off-premise locations.
Award recipients to be featured in exclusive pavilion at NRA Show 2013
Monin Gourmet Flavorings, the world’s leading provider of premium syrups and flavoring products, has been celebrating its centennial anniversary with special events and promotions throughout 2012
Kassem Honored for Perseverance in the Face of Immense Opposition from Anti-Vendor Restaurant Owners. Award to be Presented at the 2012 Vendy Awards, September 15th on Governors Island.
Full-Service Shopper Marketing Agency Brings Industry-Leading Expertise, Reach and Resources.
Leading maker of tabletop napkin systems to donate $1 from each sale of new Xpressnap Signature dispenser to help organization’s goal of ending childhood hunger.
During the month of September and in honor of back-to-school month, American Roland Food Corporation will donate a portion of the proceeds from the sale of Steel Cut Oats and Quick-Cooking Oats at Fairway Markets in Douglaston, Red Hook, and Pelham to Food Bank For New York City (FBNYC). Roland® Steel Cut Oats are made from the finest quality all-natural oats. With a hearty texture and a rich, nutty taste, Steel Cut Oats are a great choice for back-to-school breakfasts.
Award-winning jam maker, acclaimed pastry chef and restaurateur, Sarabeth Levine, remains the driving force behind the success and outstanding reputation of the Sarabeth brand. Sarabeth’s personal search for perfection extends to everything she creates.
Sarabeth's award-winning "Legendary Spreadable Fruit", which had its beginning in Sarabeth and her husband and business partner, Bill Levine's Manhattan apartment with a few jars being sold to local businesses, is now being produced in a 15,000 s.f. factory in the Bronx, still being operated by Sarabeth and Bill. They are sold in the finest department stores, gourmet shops and specialty stores throughout the United States, the Caribbean, Canada, Japan and South Korea and have achieved a reputation as the finest fruit spreads and jams in the gourmet industry. From that humble beginning, Sarabeth with her husband, now own and operate a jam factory, a wholesale-retail bakery café and nine restaurants. It is a true American success story.
Total Food Service sat down with Tina Bennett, Vice President of Online Payment Systems to talk about the new App MyPaymentsPlus. The free MyPaymentsPlus app by Horizon Software International – developers of the popular MyPaymentsPlus.com online prepayment system for school meal, service and activity fees gives districts another convenient, secure way to facilitate meal payments for parents.
Our goal as hospitality educators must be to mirror image industry standards/applications/tools that provide our students with a commitment to their achieving the hands on experience needed for true professional designation.
Foodservice industry wipes provide convenient way to prevent cross-contamination. Diamond Wipes International, the leading West Coast manufacturer of disposable wet wipes, announced today the launch of its new EPA-registered Handyclean™ Rinse-Free Sanitizing Wipes, which sanitize all non-porous food contact surfaces in places such as restaurants, bars, institutional kitchens, and food handling and processing areas.
TW Garner Food Company is in search of the next generation of kitchen rock stars with the announcement of the company’s Texas Pete® Chipotle Challenge recipe contest. The competition offers both veteran and upstart menu developers a chance to earn nationwide recognition and a $5,000 grand prize to their operation’s favorite charity.
Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003. At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.
On Saturday, July 21, the James Beard Foundation toasted Ted Allen and the judges of Food Network’s Chopped who include Maneet Chauhan, Alex Guarnaschelli, Marcus Samuelsson, Aarón Sanchez, Chris Santos, and Geoffrey Zakarian at Chefs & Champagne® New York.
Offered under the Bufalabella brand, the preservative, additive, and coloring free product is higher in protein, anti-oxidants and calcium: while being lower in cholesterol than traditional cow's milk mozzarella.
Restaurant owners have so many things to worry about as it is – obtaining the right licenses, keeping up to health code, and making a profit in one of the most risky business endeavors there is. In other words, they have a lot on their plates. Are things about to get even more hectic now that the Supreme Court has upheld the majority of the Affordable Care Act? The answer is… not necessarily.
For many who have been blessed to live into their 80's, enjoy or yearn for retirement, Lou "Mr. Sauce" DiLisio missed the memo. Sure there was a brief recent respite to the beach to help his bride and business partner Lucy celebrate her 80th birthday. But that was followed by a quick return to his life's passion, creating the nation's highest quality sauces.
So how did you get into the industry?
How did I get into the industry? Well, it was a chance meeting at a restaurant in Manhattan called The Ballroom It was owned by a very famous chef at the time. His name was Felipe Rojas-Lombardi. He had been an assistant of the great James Beard at his cooking school and was very well connected. He had opened the first tapas bar in the US with a cabaret where many great singers like Peggy Lee performed.
Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette in the heart of Hell’s Kitchen. Most recently Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille.
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