Tomino Taberna Gallega is one of the freshest recent additions to the downtown Manhattan restaurant scene. The menu is inspired by the wonderful cuisine of Galicia, a region in Northwestern Spain. Tomino is a seafood-oriented restaurant, offering a variety of fresh fish.
Almost nothing gets me more jazzed than conducting a walkthrough in a restaurant. Restaurant owners love to challenge me on my guarantee that I will find $10,000 in hidden profits before I hit the back door.
José Andrés, internationally recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup & minibar by José Andrés will be honored at C-CAP’s annual culinary event on Tuesday, February 27, 2018 from 5:45-9:00 p.m. at Pier Sixty, Chelsea Piers.
The younger generation is more health conscious than their parents and are increasingly demanding healthy food. In order to provide this, the food service industry should begin by considering how much they preload their products with salt and sugar.
Cross contamination is one of the leading causes of foodborne illness and cutting boards are a major culprit. Keeping that chicken separate from vegetables is not only a good idea it could be a life saving one. Choosing the right board, knowing when to change it and how to properly clean it, could be overwhelming.
2017 has ended and the NYS Restaurant Association wanted to highlight some of the important legislative issues that have been top of mind all year, as well as some important reminders for 2018. The NYSRA Government Affairs team continues to work hard to protect the interests of the restaurant industry throughout the entire year.
The untimely passing of Bobbi Lehr has struck a note with many in the foodservice industry. For 60 plus years, Bobbi Lehr was a staple at many industry events.
Frankly, sexual harassment has always been an issue in the restaurant industry. The dominant headlines are not a surprise to most of you. But what will they actually mean within the workplace?
We survived the holidays, now we need some comfort at the end of the day- or if you are exceptionally optimistic- first thing in the morning. You see hot toddies are not just for the after dinner- before bed experience. Some even are just as refreshing and calming for a breakfast slurp. Not that I’m advocating morning drinking!
Total Food Service's January 2018 Digital Edition features an exclusive Q&A Interview with Robert & Jason Tillis, as well as exclusive news and interviews from the Metro NYC foodservice community.
Fourth, one of the world's leading hospitality operations platforms, recently revealed its top 2018 hospitality trends and predictions for the industry.
The signing of the Tax Cuts & Jobs Act, signed by President Trump on December 22, 2017, has repealed the Individual Mandate, which is the Affordable Care Act (ACA) requirement that individuals maintain health insurance coverage, or face a penalty.
About half the work we completed in 2017 included customization. Believe it or not, every project our Business Development team is currently working on for 2018 includes custom dinnerware.
The Tenth Annual FBAA Gala Dinner Dance benefited the Food and Beverage Scholarship Foundation Inc. Edward Kane of Sheraton New York Times Square Hotel, The Hotel Association of New York’s Niki Franzitta and Daniel Lorusso of Southern Glazer Wine & Spirits headed this year’s roster of honorees.
Center Stage at the 2018 International Restaurant & Foodservice Show of New York, being held at the Javits Center from March 4 - 6, will feature some of the biggest names of television food personalities...
Our Town’s 2018 Art of Food presented by NewYork-Presbyterian is set to return to Sotheby’s next month. The ultimate event for food and art connoisseurs returns to Sotheby’s for its third iconic year on Saturday, February 10, 2018.
Say hello to a growing segment of foodservice: they are called convenience stores and they recently held their meeting and trade show in Chicago.
Original Soupman Sets Sights On Growth In ’18 With Dynamic New Leadership At Helm And Foodservice Pact
Gallant Brands, owners of The Original Soupman, the makers of the best-tasting soup in the world, have formed a strategic alliance with Island Fresh Foods LLC, a wholesale food and beverage distributor and manufacturer.
SeaWeb and the Conservation Alliance for Seafood Solutions announced the opening of submissions for the 2018 Seafood Co-Lab Competition last month.
So we'll call each of them the proverbial "Ace Up The Sleeve." They're not just a part of a winning hand. When executed together, they are a part of a winning strategy of customer service magic.
In addition to making a resolution to focus on being healthy during the new year, the month of January also presents the perfect opportunity for a restaurant to make a menu resolution of getting it into shape and make the health and diet options on it shine.
The key to making money in your catering business is you must have accurate, up-to-date recipe costing cards. With recipe costing cards you will know not only how much you are making on a single item, you will be able to know how much money you made each month!
Campbell Soup Company has a strong understanding of consumers, and has consistently responded to their demands. Recently, Campbell’s Foodservice has continued this evolution by updating their frozen soup line, which contains over 100 different recipes.
Badia Spices has teamed up with four-time James Beard Award-winning TV personality and chef Andrew Zimmern. Badia Spices’ products will be featured and used by Zimmern in his all-new online cooking series, AZ Cooks...
Unlike the Taco Bell incident, no definitive cause was confirmed for the Chipotle outbreak. These examples serve as a reminder of the importance of minimizing food contamination in your restaurant kitchen.
There are many factors that influence electricity and gas prices. Electricity prices generally reflect the cost to build, finance, maintain, and operate power plants and the electricity grid.
There are just too many operational costs in today’s hyper-paced world, so here are a couple of thoughts that you may want to incorporate into your corporate and personal planning goals and New Year Resolutions.
The first of these 2018 tabletop trends that pops as we look forward is the emergence of bold colors. But the look is very “handmade.” That look and feel gives the chef the flexibility to create those comfort food signature items on a restaurant, club or hotel menu.
The NYC Hospitality Alliance helped deliver an important victory for nearly 400 restaurants that will now either be exempt from paying Commercial Rent Tax (CRT), or have their tax burden reduced.
Quite often you hear when it comes to commercial real estate sites its location, location and location. I beg to differ. I will take the side street almost every time rather than the more visible frontage assuming the concept does not rely upon impulse convenience buying which is propelled by visibility and easy access rather than the dining experience driven by quality food, competitive pricing and an overall great dining experience.
In this month’s installment of “True Treps”, we meet Ellen Bennett, the Founder and CEO of Hedley & Bennett. Based in Los Angeles, Hedley & Bennett produces handmade “Proper Bad Ass Aprons” and workwear.
Although getting a letter grade is reminiscent of good ole school days, restaurant letter grades are way different. Receiving anything other than an “A” is considered failing, it can cost a lot of money or worse your reputation.
The world-renowned Mediterranean-inspired seafood restaurant, Estiatorio Milos, founded by chef/owner Costas Spiliadis, was the 2017 winner of The Concierge Choice Awards’ International Cuisine category earlier this year.
An entrepreneur is a person willing to RISK LOSS to start a business with the intent to make money and going a bit further… “one who organizes, manages, commits resources and assumes the risks to start a new enterprise”. Yes!
Some of the merriest holiday food moments come from visiting one of our dynamic new eateries. ‘Tis the season to nosh all that is new and noteworthy. Here are some new City spots that shine as bright as the 57th Street Snowflake.
Richard Grausman, founder of the Careers through Culinary Arts Program (C-CAP), was honored as the Industry Leader, culinary luminary Jacques Pépin was named Chef of the Year, and the United Federation of Teachers President Michael Mulgrew was named Man of the Year.
Nutrition is often an afterthought when developing a restaurant menu. The opinion is that to focus on the nutrition of a menu is to compromise on the three things that are typically the most important: the taste of the meal, how the menu draws in customers and high margins.
The email arrived with what looked like a well thought out and organized Restaurant Business Plan attached. It covered all the classic bullet points that someone tells you must be included. However...
Improper or incomplete paystubs can result in heavy fines and legal fees and have been known to force business to cease operations. Valiant’s compliance team closely monitors updates to pay stub compliance to help keep our clients stay compliant.
One of our primary government affairs’ priorities this year in New York City was to reform the commercial rent tax and raise the threshold for businesses that were subjected to the tax from $250,000 to $500,000.
New York City’s “Fair Workweek” legislative package took effect November 26, 2017, drastically changing scheduling practices for fast food operators and their employees.
A recent article noted the high number of restaurants that shut down every year for unpaid taxes. Based on an analysis of media coverage, restaurants seem to be seized more often than other types of businesses.