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R. Couri Hay

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https://rcourihay.com/
R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.
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Steak Au Poivre La Goulue NYC prix-fixe menus

Why The Prix-Fixe Menus Reign Supreme During the Holidays

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From exclusive interviews to the latest news on products, trends, associations, and events – Total Food Service covers all aspects of the national food service industry. Whether it’s our monthly print or digital issues, to our website and social media channels (below), we deliver a package of must read news and information to build and enrich your business.

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Loyalty Power Users: The Secret to Navigating the Current Economic Landscape

Foodservice News
Loyalty power users are the most active and highest spending restaurant loyalty program members. According to Paytronix, half of all loyalty visits come from the most active 10% of loyalty members.

Why The Prix-Fixe Menus Reign Supreme During the Holidays

Foodservice News
Chefs across New York City are seizing the opportunity to showcase their culinary skills by offering prix-fixe menus that cater to spirted revelers during the holiday season. These set-price menus not only simplify the dining experience but also offer several distinct advantages over the traditional à la carte approach.

Princess Cruises Sets Sail for 2024 With Rudi Sodamin At Culinary Helm

Chef News
Chef Rudi Sodamin and his team are currently preparing for the debut of the new Sun Princess early next year. The incredible, next-gen ship from Princess Cruises will elevate the culinary excellence at sea with an unparalleled array of dining sensations catering to every palate and desire.

New York State Bars “Captive Audience Meetings”

Foodservice News
With an uptick in union organizing across the country, and recent union organizing in brick and mortar food establishments in New York that historically have remained non-union, it is no surprise that rules for engaging with employees on union organizing campaigns, more commonly referred to as "captive audience meetings", have come into greater focus. 

Virtual Breakfast Session on November 15th Talks Cutting Expenses Without Cutting Quality

Events
Join Total Food Service and L. Sashin & Associates on November 15 at 9:00am ET for Virtual Breakfast Session #51: “Cut Expenses Without Cutting Quality, Service or Value".

The Real Cost of Losing Restaurant Staff 

Foodservice News
When a good team member leaves abruptly, it can damage morale because all the other employees that are still working there, their jobs just got harder. Let’s explore the hidden costs of losing restaurant staff and how you can turn this challenge into an opportunity. 

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