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The International Restaurant & Foodservice Show of New York is an all-encompassing event for thousands of restaurant, foodservice and hospitality industry professionals from throughout New York and the tri-state region. This high-energy trade show will bring together over 16,000 restaurant and foodservice industry professionals to the Jacob Javits Convention Center, Sunday, March 6 through Tuesday, March 8, 2016.

“Why ask the manufacturers themselves when we have Morgan Tucker right here in the front row?” boasts Dave Turner from Tabletop Journal, and I begin to blush.

Why?  Because if anything is for certain, there will be change in the way we taste.  It’s just part of becoming more sophisticated and worldly. And hopefully with my help, you’ll want to follow along and then take your own path, with the knowledge that I’ve imparted to you and your team.

Welcome to CRAFTED where every month we tap into the latest news, trends and developments in the creation and appreciation of craft beers and ciders.

With the goal of bringing back the Metro New York restaurant and food service operator who may have strayed since Hurricane Sandy, the HX-Show will return to the Javits/NYC this month.

AMUSE, Westfield, NJ

BBQ hamburgers and light salads served with crisp white wines and beer are soon to be replaced with hardier fare.

How do you turn a plain old trade show into the experience of a lifetime?  Tony Mangano and his peers at HX, formerly the International Motel Hotel Restaurant Show, are getting ready to show the food service and hospitality world, how to do just that.

Panicking at the thought of having to get rid of all your foam food containers? Don’t.  Michael Thaler says the new legislation outlawing it can actually end up boosting ROI for restaurants and foodservice operations.

Take steps to avoid the high cost and high risk of employment-related lawsuits.

Jersey Based Rep Pecinka Ferri Moves To New Quarters To Deliver Enhanced Portfolio Of Services To Tri-State Dealer And Consultant Community

How did you start out in the food business?

My family’s from Ohio and food was a really big central part of our daily lives.  You meet up around food; you cook food and bring it to other people.  Food continued to be a really big part of our family life so I fell in love with food and feeding others at a very early age...

Producers of the Trade & Trends Food Show have announced Gail Simmons as the keynote speaker for the upcoming expo in New Jersey at Meadowlands Exposition Center in October.

Nearly fifty legendary chefs gathered late last month for a remarkable milestone – Cheftopia: The 30th Annual Chefs’ Tribute to Citymeals-on-Wheels.

Park Lane Hotel, a luxury 46-story hotel with panoramic views of Central Park and the New York City Skyline, recently announced two new additions to the hotel staff. Lawrence Sloves will serve as Executive Chef of The Park Room Restaurant and Bryon Herman is joining as Director of Outlets.

Your family has been in the restaurant business since 1890. Tell me a little about your growth and how the firm grew from beyond Manhattan and into the catering business, for example?

The company was founded by Maxwell Lessing in 1890 and is operated to this day by 15 family members representing three generations of Lessing’s. Our highly diversified company feeds more than 40,000 guests a day at over 100 corporate, educational, country club, and manufacturing plant locations throughout the Northeast. Maxwell Lessing was an innovator. He responded to the explosion of the urban worker population in the 1890’s by opening the first convenient lunch counter. By the late 1920’s, Lessing’s was serving meals to New York’s workforce in as many as 20 locations in the financial district and the New York Stock Exchange.

What attracted you both to the restaurant industry?

BB: We love cooking and making people happy. Restaurants were always such a huge part of our childhood, and we had our favorite in every place we used to travel to.
EB: Rocky Aoki of Benihana was a huge inspiration.

Executive Chef at City Cellar Wine Bar

What brought you into show management?

It was purely by chance. I had a friend who was working for a trade show management company and during one summer they were looking for some help. A full-time position opened up, they offered it to me, and I fell into the industry.

On April 20, 2015 four of the most distinguished female chefs from around the world will gather in New York City to share insights on the global state of women in hospitality.

It may have started back in the late 1960’s when Joe Gross began manufacturing work uniforms in South Africa, but today Chef Works supplies both front- and back-of-the-house in over 60 countries with comfortable, fashionable work ware.