Foodservice News

In this episode of the Restaurant Misfits podcast, Brett interviews Ashish Tulsian, the CEO and CoFounder of POSist. Ashish has scaled the company from a two-member team to 100+ employees, serving over 9,000+ leading restaurants in 32 countries. Ashish is a rare combination of a Technocrat and Restaurateur....

Workstream, a hiring platform and mobile app that streamlines the sourcing and onboarding of hourly workers, today announced it has raised $48 million in Series B funding. This announcement comes on the heels of the company filling more than 18,700 jobs, which represents...

In June 2019, Frederick Wildman & Sons acquired Bolla with the vision to expand their wine offerings into the mainstream. Founded in 1883 by Abele Bolla and family, Bolla began with Soave wine and then over the years became a portfolio offering of Pinot Grigio, Chianti and Valpolicella to name a few...

On July 9, 2021, New York City implemented new laws applying to the collection and use of biometric data. As millions of now vaccinated individuals flock back to the city’s bars, restaurants and theaters, certain technologies used by these venues are now under new scrutiny and regulation...

The ghost kitchen model and ventless equipment top the list as key emerging trends. They have both revolutionized the way people eat and how food products are prepared and delivered. At the Inaugural Pecinka Ferri Ghost & Ventless Kitchen Forum slated for November 16, they will take center stage.

HELIOS Pasta Industry was founded in 1932 and has since become an industry leader in the pasta production and distribution business. Their company is a member of the Dakos Group, privately owned exclusively by Panagiotis Dakos’ family, with 4th generation family members...

I recently came back from Dallas, TX where I was attending FSTEC, the premier restaurant technology conference. If I heard correctly, it’s been around for 20 years. This was my first. FSTEC was held in the Gaylord Texan this year, and I ate some awesome meals, but we have more important matters to discuss...

“Over many decades the market we serve has come to expect far more from Day & Nite/All Service/Popular Plumbing/Performance Air Mechanical than consistently superb service delivery regardless of overall economic, public health, tight supply chain and labor conditions,” says Matt Sher, President & CEO, the Day & Nite family of companies.

Following a year and a half of the world focused on the risks of COVID-19, ISSA, the worldwide cleaning industry, and Informa Markets are reconvening their iconic tradeshow, ISSA Show North America, to celebrate the industry that helped elevate the importance of cleaning for human health, safety, and wellness...

Steelite International, the world’s leading supplier of tabletop and buffet solutions to the global hospitality industry, announced an exclusive distribution agreement with Innova Products Limited, a prominent manufacturer of polycarbonate beverageware and owner of premium iconic brand Strahl...

The technology of the restaurant and foodservice industry is constantly changing. As kitchen equipment has become more complex, service companies have had to do the same. Malachy Parts & Service, a commercial kitchen equipment service company located in NJ, announced their recent acquisition...

As the world looks like it’s emerging from almost two years of this pandemic, it’s a great time for growth and expansion. But there are still a lot of unique challenges that we, as an industry, need to overcome. With our team of skilled lawyers at Blank Rome, we are prepared to help our hospitality client base...

This season, we’re humbled to launch the new LMT Provisions catalog. It’s inspired by inclusivity, and so are we. At LMT, we strive to speak to every restaurant; old, new and aspiring. This has never been more important. Inside NeueHouse, you’ll see honesty and inclusive engagement...

For the restaurant industry, the hope is that last week’s news on Wall Street is a harbinger of things to come for the entire sector. Toast shares soared 56% in their New York Stock Exchange debut late last month after the provider of technology to restaurants priced its IPO above its expected range.

Total Food Service's October 2021 Digital Issue features an exclusive Q&A Interview with Francisco Migoya, Head Chef, Modernist Cuisine, as well as interviews with hospitality trendsetters and foodservice operators, and the latest foodservice industry news on products, trends, associations, and events...

Head Chef, Modernist Cuisine

The hospitality business is undergoing a tough time re-hiring, hiring, and retaining front and back of house personnel. Attracting and retaining restaurant employees is not an easy task while navigating business operation during a pandemic. In fact, the overall turnover rate...

As a 20-year-old college student Emerald Brand’s Managing Director Ralph Bianculli, Jr entered a class project in competition against over 250 others, mostly MBA candidates. His concepts for converting waste products into highly useful materials not only won that competition...

Life during COVID-19 has changed dramatically. One result of the pandemic is the recent boom in remote work. Many businesses had to close their doors — some temporarily, others permanently. As more people receive the COVID-19 vaccine and states lift their social distancing and mask...

Taco Bell is launching a nationwide pilot program with TerraCycle to divert as many used sauce packets as possible away from landfills and give them new life, following an initial trial earlier this year. This partnership is the beginning and part of a potential industry-wide solution for recycling...

Stadiums are getting a much-needed tech upgrade. The big game, concert or comedy show in the post-pandemic looks a little differently for sports and entertainment fans attending in-person events. Virtual ticket scanning on smart phones, ordering food and drinks via apps and self-pouring beverage stations...

In this episode of the Restaurant Misfits podcast, Brett interviews Peter Demos; the CEO and President of Demos Brands. Peter is a fourth generation restauranteur, who has been in the restaurant business since he was 12 years old. He is so passionate about the industry that he chose to forego his law degree...

As a long time observer of pizza industry trends, Jeanette Catena brings a truly unique perspective. In her dual roles as a pizzeria owner, pizzaiola and importer, the New Jersey entrepreneur understands the role that the right flour plays in creating signature pizza. With that in mind

The Buona Companies, owner and operators of the famous Chicago Family-Owned restaurant group, recently announced that their Plant-Based Italian “Beef” will be a permanent addition to their franchise menu. It will also become available in select retail locations this winter.

Parts Town, the technology-innovator and market-leading distributor of OEM foodservice equipment parts, recently announced the launch of its Parts Town Marketplace. Through the new e-commerce Marketplace, customers will have access to a one-stop shopping experience...

Loews Boston Hotel and Precinct Kitchen + Bar, tucked into Boston’s Back Bay, recently welcomed Travis Cintron as their new executive chef. He is overseeing the culinary operations for both the hotel and restaurant to develop the menu and continue the Loews’ tradition of creating an exceptional guest experience.

The restaurant and foodservice professional has been left scrambling to defend their internal systems. With that in mind, an enterprising IT professional Georg Dauterman has positioned his company Valiant to provide industry specific cyber-security to protect the interests of the nation’s restaurants.

Earlier this year a Fortune survey revealed more than useful statistics, the report offered invaluable insights for businesses (now) struggling to find qualified staff. Although a healthy 65% of all survey respondents had a favorable view of capitalism, when broken down by segments...

CBD Beverages (referring to any beverage that contains the cannabinoid) go from teas to kombuchas that claim to produce the calming effect of CBD, without the high of THC, the psychoactive compound in the cannabis sativa.

One Louisiana family has long epitomized the cuisine of the Cajun south. L.H. Hayward has supplied New Orleans restaurants with their classic red kidney beans for literal generations. Now a regional provider, they are offering a full portfolio of gulf flavors and iconic blends and spices...

QR codes have been around since 2010, but they didn't catch on for mainstream use in North America until the 2020's. Then came the pandemic, and usage rates skyrocketed as restaurants turned to the technology to continue operating safely with contactless service.

Few seasonal ingredients have such a striking effect on me like a late summer tomato, and there’s a reason for that: there is NOTHING quite like a flawlessly ripe tomato – sweet, juicy, perfectly acidic without being overbearing, and tender-yet-firm to the touch – it’s a sensory spectacular!

A.J. Letizio Sales & Marketing, with Al Letizio Jr. at the helm, has set sail on an expansion of its Foodservice business to expand its footprint thought the Northeast United States. With fortified ambition, new partners, The A.J. Letizio Management Team is executing on a game plan...

The recently launched RHK Seafood Boil and Bar in South Norwalk, CT brings Cajun-inspired seafood boils and new American flavors to lower Fairfield County, inspiring people to gather, eat and have a good time together. Featuring locally sourced seafood, the boil menu allows diners to select...

Many of you actually have a great work ethic, but the world is not treating you fairly, so you get frustrated. This frustration leads to poor decision-making and poor decision-making leads to less than desirable results and that leads to giving up...

The hospitality industry, like others, have had to reinvent themselves since the start of the pandemic. While hoteliers, restaurateurs, and other business owners forged new methods of surviving and thriving during the pandemic, this time unfortunately also brought new attack vectors and vulnerabilities to exploit...