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Hot Topics: Making Arbitration Clauses Enforceable In California
California courts presume that mandatory arbitration provisions contained within employment agreements are “contracts of adhesion,” essentially a “take it or leave it” contract offered by one with superior bargaining power to a counterparty with inferior bargaining power.
April 2024 – Total Food Service Digital Issue
Total Food Service's April 2024 Digital Edition features an exclusive Q&A Interview with with Mary Attea, Executive Chef, The Musket Room and Raf's, NYC, as well as news and interviews from the foodservice, restaurant, and hospitality communities.
Virtual Breakfast Session on April 3 Talks High Hopes Vs. High Responsibility
Join Total Food Service and L. Sashin & Associates on April 3 at 9:00am ET for Virtual Breakfast Session #58 “Being David in a Goliath World”.
Pappas Leads E-Commerce Vision for Iconic Distributor Chefs’ Warehouse
The Chefs’ Warehouse has found its niche by blending both touch and tech to provide greater attention to detail and to customers’ needs. From specialty items to education for food service professionals, Chefs’ Warehouse has managed to expand nationally while still remaining customer centered.
Mitigate Employment Related Liabilities for Your Hospitality Business
It’s impossible to prevent all lawsuits. However, you can take mitigating steps to reduce your business’ risk and high cost associated with employment related lawsuits through the following best practices...
Serving Up Better Bars For Bartenders
So many American bars do not have the right bar set up. That is a huge silent problem for bartenders young and old who are punishing their bodies on every shift, straining, reaching and stretching or heading twelve steps to the other side of the bar for an ingredient. It is also an issue for guests, even if they can’t articulate exactly what could be better.
Delaware North Raising the Bar in Foodservice with CHEFS Program
Delaware North has raised the bar for the Foodservice industry with the creation of an innovative training program. The Buffalo, NY company has launched its Culinary & Hospitality Excellence for Future Success (CHEFS) program, a training program designed to develop talent, elevate standards, and cultivate a culture of mentorship within the organization.
Virtual Breakfast Session on March 20 Looks At Innovations in Private Club Management
Join Total Food Service and L. Sashin & Associates on March 20 at 9:00am ET for Virtual Breakfast Session #57 “Innovations in Private Club Management 2024”...
Columbus Vegetable Oils Embarking On National Rollout
Chicagoland-based Columbus Vegetable Oils has been in business for 90 years, and today, it provides both retail and food service operations with over 200 cooking oil options, among other products, to best suit customers’ preferences.
Elevating Culinary Delights with Organic Seasonings
When it comes to the wider culinary arts scene, quality organic seasonings are workhorses which rarely receive the credit they deserve. They don't just add flavor—they transform meals into experiences. As palates evolve and demand for clean eating rises, chefs and food enthusiasts alike seek out these natural enhancers.
Alternative and Plant-Based Proteins: Nourishing the Future
From fast food to high end restaurants, you’ve undoubtedly noticed a boon of plant-based proteins in the past few years. Will it last, or is plant-based just the latest in a long line of fad diets?
Maisie Ganzler Channels Sustainability Advocacy Mastery Into New Book With Clear Prognosis of Foodservice...
Author and Strategic Advisor, Bon Appétit Management Company
March 2024 – Total Food Service Digital Issue
Total Food Service's March 2024 Digital Edition features an exclusive Q&A Interview with with Maisie Ganzler, Author & Strategic Advisor, Bon Appetit Management Co., as well as news and interviews from the foodservice, restaurant, and hospitality communities.
Virtual Breakfast Session on March 6 Chats With Produce Pulse Podcast’s Julio Garcia
Join Total Food Service and L. Sashin & Associates on March 6 at 9:00am ET for Virtual Breakfast Session #56: Coffee with the Produce Pulse: Julio Garcia and the Art of Menu Innovation.
IRFSNY Rebrands As New York Restaurant Show, As Well As Restaurant Events’ CA +...
Trade show management company Restaurant Events LLC has announced they are rebranding its three events to The New York Restaurant Show, The California Restaurant Show and The Florida Restaurant Show.
Navigating the New Normal To Restaurant Success in 2024 and Beyond
Let’s dive into the key trends shaping the restaurant landscape. It begins with tackling cost pressures in a volatile economy and inflation, coupled with rising food and labor costs that continue to squeeze profit margins. Restaurants must thoughtfully adjust menu pricing while implementing creative strategies to retain customer loyalty.
Twin Peaks Signs Multi-Unit Deal with Nolan to Expand in Philadelphia
Twin Peaks has announced that veteran entrepreneur and franchisee Joe Nolan has signed an area development agreement to open 10 new franchised lodges across the Philadelphia area in the coming years.
Tyson Foodservice Introduces Jimmy Dean® Plant-Based Breakfast Sausage Patties: A Game-Changer for Morning Menus
Tyson Foodservice recently announced a groundbreaking addition to its lineup: Jimmy Dean® Plant-Based Breakfast Sausage Patties. With the rising demand for plant-based alternatives, this new offering caters to consumers seeking healthier and sustainable options without compromising on flavor.
Industry Gets Spring Fever with IRFSNY’s Annual Event at Javits on March 3-5
The industry has always eagerly anticipated the upcoming International Restaurant and Foodservice Show of New York for both its timing and a track record of delivering a comprehensive menu of “what’s new.” This year’s IRFSNY is set to take place at the Javits Center in NYC on March 3rd-5th.
Timely and Engaging Education Program Announced for IRFSNY 2024
The Education Program for next month’s International Restaurant & Foodservice Show of New York, taking place March 3-5, 2024, at the Javits Center in New York City, was developed in partnership with the New York State Restaurant Association (NYSRA), the New York City Hospitality Alliance (The Alliance), and a brand new Conference Advisory Board.
Making Your Restaurant Social Media Friendly
Whether it be a casual sit-down spot or a five-star dining experience, making your restaurant social media friendly is not just a trend; it’s a powerful tool that can significantly impact your establishment’s success.
F&B@Sea Unveils 2024 Conference Programme
F&B@Sea, the one-of-a-kind experience for the cruise food and beverage eco-system, is thrilled to unveil details of its highly anticipated 2024 conference programme...
PourMyBeer Releases 2023 Impact Report Highlighting Self-Pour Market Dominance
PourMyBeer's 2023 Impact Report showcases how self-service technology is not just a novelty but a substantial contributor to business growth and customer satisfaction in markets, like food halls, eatertainment concepts, hotels, and country clubs.
Forrest Pasternack’s Success At CT Eatery Leads To Debut of Second Concept
Bailey’s Backyard in Ridgefield, CT, has become a go-to destination for food enthusiasts. Under the skilled leadership of Chef Forrest Pasternack, this intimate restaurant has gained a reputation for its innovative farm-to-table cuisine and warm, inviting atmosphere.
Introducing Kintsugi: An Omakase Sushi Atelier IN NYC
Tucked away on the fringes of SoHo, Tribeca and Hudson Square is Kintsugi Omakase, an understated, fashionable sushi atelier from New York-based creative partners Ashe Yeung, a designer, and Tim Madrid, an Art Director.
February 2024 – Total Food Service Digital Issue
Total Food Service's February 2024 Digital Edition features an exclusive Q&A Interview with Ron Shaich, CEO, Act III Holdings, as well as news and interviews from the foodservice, restaurant, and hospitality communities.
Hip Sip + Rapid-Fire Challenge Feature At Next Month’s IRFSNY Show
The International Restaurant & Foodservice Show of New York will host two exciting competitions during the upcoming trade show taking place March 3-5 at the Javits Center in New York City. On Sunday, March 3 the Hip Sip: Battle of the Modern Bartender Competition will take place and the Rapid-Fire Challenge: The Great New York Steak Off will take place on Monday, March 4.
Q&A with James Corwell, Certified Master Chef
Imagine my excitement when I had the opportunity to sit down with Certified Master Chef James Corwell. He is the inventor and founder of Tomato Sushi and Ocean Hugger Foods LLC...
Industry Veteran Frank Recine Returns To Metro New York At Helm of Performance Food...
Frank Recine is an exceptional foodservice leader, whose remarkable journey has seen him rise to prominence with his return to Metro New York this month as President of Performance Food Group Company (PFG), Metro New York.
NYC Hospitality Alliance Becomes An Association Partner Of The International Restaurant & Foodservice Show...
The trade show and conference takes place Sunday, March 3 through Tuesday, March 5, 2024 at the Javits Center in New York City. The NYC Hospitality Alliance is the leading voice of New York City’s restaurant and nightlife industry in the five boroughs of New York City.
Chicago’s Beloved Rosebud Closes Doors To Write New Chapter as Catering Venue
Rosebud Restaurant, a Chicago institution that has stood the test of time for over four decades, is bidding farewell to its beloved patrons as it undergoes a transformation. The iconic establishment, known for its exceptional cuisine and memorable dining experiences, has closed it’s a la carte doors and is transitioning into a catering-only event space.
Navigating the Paris Food Scene: Tips and Tactics for Foodservice Professionals
If you’re new to the Paris food scene, or just looking to expand your opportunities, it is wise to build and leverage a network of peers and mentors in the industry. Engaging with chef communities and culinary schools can open doors to knowledge exchange, mentorship, and potential collaborations.
January 2024 – Total Food Service Digital Issue
The Total Food Service January 2024 Digital Issue features exclusive Q&A Interviews with influential chefs, hospitality trendsetters, and foodservice operators, as well as the latest foodservice industry news on products, trends, associations, and events.
Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada
With his creative approach to culinary delights, Chef Jakon Tolhurst has managed to keep members and guests at Montreux Country Club in Reno, NV happy with an exciting food and beverage program. The menus at Montreux Country Club are filled with a variety of delectable options that cater to every palate.
Eatertainment Venues Shifting Toward a Self-Serve-Centric Model
In dynamic eatertainment spaces, the traditional roles of guests and hosts are undergoing a transformation. Patrons are no longer just passive diners; they are active participants in their own dining experience. Embracing the freedom to choose and serve themselves, each visit evolves into a unique, tailor-made adventure.
Bill Lynch, President, Specialty Food Association: Q&A
TFS had the opportunity last month to visit with Bill Lynch, President of the Specialty Food Association, to gain insights into what restaurant and foodservice attendees can expect at the upcoming winter show in Las Vegas on January 21-23, 2024.
Specialty Food Association: 2024 Food and Beverage Trend Predictions
Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel to make the 2024 Food and Beverage Trend Predictions that as one Trendspotter put it, are about "maximizing pleasure and minimizing stress".
Holiday Gift Guide: Three Flavor-Rich Plant-Based Books Chefs Will Cherish Season After Season
Here are my top three plant-based books for holiday gift-giving: “The Vegetarian Flavor Bible” a landmark book by Karen Page; the inspirational “California Vegan” by Sharon Palmer, R.D., and the festive “Meat Lover’s Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)” by Kim O’Donnel.
24/7 Restaurant Equipment Adds Industry Veteran Jeanette Catena to Team
24/7 Restaurant Equipment is thrilled to announce the appointment of Jeanette Catena as the new Business Development Manager. In this role, she will be instrumental in driving 24/7’s growth strategy and fostering key partnerships within the commercial kitchen equipment industry.
James Beard Foundation Releases 2023 Annual Industry Report
The James Beard Foundation® recently announced the findings of its 2023 Annual Industry Report, providing a data-driven look at the current state of the independent restaurant industry. The survey ran between October 23 and November 13, receiving more than 250 responses from chefs, representing independent restaurants and operators and 44 states throughout the country.