In this month’s column, I share with you my abridged comments from two City Council hearings that I recently testified at on behalf of the NYC Hospitality Alliance. I hope they provide you with greater insight into our vital work representing the industry and get you familiar with two important issues impacting restaurants throughout the city: scaffolding and organic waste separation.
As my friends from the Pennsylvania Dutch Country would say, “It wonders me much” whenever they would see or read something that they had seen many times before. I can apply that description to the number of articles I have read that deal with the common act of tipping.
Don't stress over your energy bill. There are many energy saving tips for hospitality managers to reduce their energy bills with just a few adjustments to electricity, water, as well as heating and cooling systems, so that the bill at the end of the month is less stressful.
Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants, and recently, Gallante accepted the Executive Chef position at the well-known Lincoln Ristorante.
Even the best safety programs require proper on-site management training and involvement in order to be successful. By investing in hiring and training experienced on-site managers, businesses can actually save a significant amount of money in the long run...
Executive Chef’s Black Truffle Arepa Was Winner at 2017 Forbes 30 Under 30 Summit Food Festival Chef Kelvin Fernandez — recent winner of the “People’s...
There is no metric that challenges the thought that coffee should only be enjoyed in the morning. Far from! That’s where gently Vassilaros & Sons cold brewed coffee comes into play. I’m pretty picky when it comes to strong flavor and in my cocktails, if it says coffee- I want to taste what is going on in my glass and make it memorable.
RestaurantOwner (RestaurantOwner.com) today released the results of their 2017 Independent Restaurant Recruiting Survey. The report summarizes input gathered from over 400 independent restaurant owners and operators regarding their proven recruiting practices.
Vero Water, a leading provider of luxury still and sparkling water to the hospitality industry, today announced a social media campaign in partnership with WHOLE WORLD Water. The campaign will launch in December 2017 in participating Vero Water restaurant clients, and run through World Water Day on March 22nd 2018.
Michael Leffler came up with an interesting model for Chefler Foods. Rather than having a single name for all of the products, he has implemented multiple brands created specifically to target particular customers.
HMG has exciting plans to amplify the experience beyond the show to produce content throughout the year in its HX365 transformation. HX365 will provide unparalleled resources for those who create the guest experience and will curate and explore the latest trends, disruptions, and successes in the industry.
With the minimum wage increasing to $13.00 an hour on December 31, 2017, the NY State Restaurant Association thought it was imperative to educate the industry on this unprecedented rise.
Illinois based Global Material Technology's new Xcluder product blocks the entry points that rodents and pest use to get inside. This new method of pest control not only offers a proactive measure, but also does it in an eco friendly manner as opposed to traditional poison or chemical repellents.
The Multi-Vendor Marketplace solution could change the way the non-commercial foodservice industry operates in today’s hospitality ecosystem. The needs of consumers and operators aren’t aligning under the traditional foodservice model, and providers have an opportunity...
In this episode of “True Treps”, we meet Gary and Jessica (Jess) Wu, the founders of General Tso’Boy. Based in Austin, Texas, General Tso’Boy is a modern twist on American Chinese take-out.
The new Millennials generation is setting the tone. Three main themes stand out as topping the priority list of Millennials – nutrition, sustainability, and memorability.
TFS sat down with WordHampton president Steve Haweeli recently to learn about his journey and how one of the region’s leading firms came to be, what he sees for the future of the restaurant industry, and how it relates to his own.
Total Food Service is compiling our 2018 list of the Top Women in Metro New York Foodservice...
We are all forced to respond to the growing expectations of our educated customers. Each dealership and their sales representatives can choose to respond in a number of ways. Our company has made the conscious decision to become “influencers” and use every resource available to understand the unique needs of our partners.
Total Food Service's November 2017 Digital Issue featuring exclusive Q&A Interviews with Metro New York's hottest new chefs and foodservice operators, as well as the latest foodservice industry news on products, trends, associations, and events.
Melissa Azallion is among the one of the nation’s top firms in immigration law in McNair Law. She grew up in Ohio and attended college there, going on to practice law in the Midwest and Southeast regions.
Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime.
One Haus's Mike Hewitt Talks About The End of the Minimum Wage Hospitality Employee.
While the majority of the fifteen companies assessed in the report failed again, there are signs that some companies are starting to work toward sustainable seafood, transparency, and advocacy for our oceans and seafood industry workers.
HX: The Hotel Experience expands its offerings by launching three new HX360° Innovation Zones for the November 12-13, 2017 show at the Jacob K. Javits Convention Center in New York City.
RealEats, a newly-launched subscription service that delivers healthy and delicious prepared meals, is now available to order on the East Coast. Made by some of America’s top chefs using all fresh, never-processed ingredients, RealEats aims to make real food simple.
National nonprofit Keep America Beautiful and The Coca-Cola Foundation just announced the opening of the application period for the 2017 Coca-Cola Public Space Recycling Bin Grant Program. In its 11th year, the initiative is designed to expand access to recycling in public spaces in communities across America.
Presenture LLC announced recently it is the national foodservice sales agency of record for Ivar's Soup & Sauce Company. A Seattle institution, Ivar’s is a privately held company founded in 1938 by entrepreneur Ivar Haglund.
Yotam Ottolenghi is an Israeli-British chef, recipe writer and restaurant owner. He is the co-owner of several delis and restaurants in London, including Ottolenghi Notting Hill, and the author of four cookbooks.
Landlords and restaurant tenants are not equal. The tail can’t wag the dog. If the landlord is the dog, then the tenant is the tail. And, as we know, dogs chase their tails.
With over 200 million average monthly consumer visits from across the globe searching 4.4 million restaurants listed on TripAdvisor, this new restaurant advertising solution is an easy next step for restaurant owners looking to maximize TripAdvisor as a marketing channel.
It's no secret that training takes time, discipline and most of all follow-through. You need a game plan, an attentive and willing staff and regular exercises that keep everyone on top of their game.
Celebrity Chef Maria Loi arrived in Albertson, NY this month to showcase some of her famous Greek cuisine at The Viscardi Center — a nonprofit organization dedicated to educating, employing, and empowering people with disabilities.
What might be considered formal today would be unrecognizable for someone from New York in the 60’s. We suggest nicely placed ribbon patterns that can be used as pour lines. Our goal is to recapture the best of the past as you welcome your guests.
Total Food Service was invited to share the inside story of the opening of The Pool and The Grill, a reimagining of the iconic Four Seasons space in NYC...
Sean Cassidy’s expertise in understanding the right mix of dining options captures many of the changes in hotel eateries in metro New York. His involvement in the food service industry began at the age of eighteen.
A chargeback is when a customer disputes a transaction and your credit card provider makes you (the retailer) pay for the claim. This can cause various issues with your business. The reason a customer disputes a transaction can also vary.
Connecticut chefs, bartenders, bakers, and restaurateurs are standing together to serve up a small offering of food and drink – inspired by Puerto Rico – as tribute to this important sisterland that we will not leave behind. 100% of the proceeds generated by these dishes will be donated to Puerto Rico relief.
If I were to ask you what you think is driving your food cost up, what do you think you would answer? I bet you would tell me it’s the cost of your products.
Frank Pepe Pizzeria Napoletana has been a coveted restaurant among pizza lovers for decades. With the original location on Wooster Street in New Haven, the family operation has since experienced tremendous growth and expansion.
Last month I wrote about sales taxes and how restaurant owners need to get a grip and remember that the funds they collect are not their personal line of credit. To my surprise it was the first time I had gotten “fan mail” from both tax attorneys and tax enforcement people...
Creating the next-generation customer experience is always on the minds of the best restauranteurs. For restaurants to evolve, understanding the next generation customer is critical and Manhattan is the hotbed of the new and the emerging.