Q&A Michael Speller

Michael Speller, President of Resorts World New York Casino (RWNY) sat down with Total Food Service to discuss food and beverage plans as well as job growth within RWNY.

Andrew Rigie Q&A

What led to the creation of the Hospitality Alliance?

When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states. There are more than 24,000 eating and drinking establishments in the five boroughs.

Q&A Jonathan Wright

Jonathan Wright has been appointed Executive Chef of Rainbow Room. Lauded for his ability to command a kitchen and execute a wide range of cuisines, Chef Wright brings more than 20 years of international culinary experience to the iconic New York venue.

Julie Rose Q&A

President, Sweet Hospitality Group

Anne Burrell Q&A

Chef and TV Personality
Andrew Friedman Chefs, Drugs, And Rock & Roll

Andrew Friedman Q&A

Author, ‘Chefs, Drugs, and Rock & Roll’
Pat LaFrieda Meat Purveyors

Pat LaFrieda Q&A

CEO, Pat LaFrieda Meat Purveyors

Q&A Jim Calvin

Convenience stores have gone from places where you can just buy a big soda to where you might even buy dinner these days.  Jim Calvin, president of the New York Association of Convenience Stores (NYACS) talks about the growth of this “neighborhood” industry.

Tom Colicchio Q&A

Head Judge on Bravo's Top Chef, and President & Executive Chef, Crafted Hospitality
Saru Jayaraman

Saru Jayaraman Q&A

Total Food Service sat down with Saru Jayaraman, Co-Founder of Restaurant Opportunities Centers United, to talk about her company's origins, agendas, and next steps. What...