Foodservice News
Sani Professional Offers Cleaner, Less Expensive Surface Wipe Solution
A dirty rag that is repeatedly used to clean surfaces is a breeding ground for the growth of bacteria, and a foodborne illness outbreak can cause irreparable damage to a restaurant business.
Clorox Professional Cleaners & Degreasers Offers the Foodservice Industry a New & Innovative Line
Removing grease build-up is time intensive, arduous and is one of the biggest issues facing restaurant owners and kitchen managers. Grease formation is unavoidable yet the smallest grease mess can increase the risk of fire or create slippery floors for employees. In fact, slips and falls are the No. 1 accident in the foodservice industry, accounting for 57 percent of all general liability claims.
Wendy’s Debuts New “Menu” Of Store Designs
In recent months, Dublin, Ohio-based Wendy’s overtook Burger King as the number two fast-food restaurant in America. It’s rise was aided by the introduction of new menu items, including its W cheeseburger and new chicken sandwiches. But now Wendy’s has created a “menu” of a different kind: four new up-to-date store design prototypes, which debuted last year. The initial ten prototypes will expand to 20 new restaurants and 50 remodeled restaurants later this year.
Jesse Schenker
Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.
Glen Coben
What projects are currently on your drawing board?
Oh lots of things. We just completed a restaurant in Bangkok. We are working on a couple of sweet restaurants in Greenwich Village. We are designing a rollout of juice cleanse/wellness quick-serve restaurants in Connecticut. We are also designing some really cool spaces and places for CYBEX, the fitness equipment company. There are a bunch of hotels on the boards and a few secret projects!
Leo Robitschek
What made you become a mixologist , any bartending or culinary schooling?
I started “bartending” while attending college in Miami. In retrospect, I was an awful bartender, mostly slinging shots and beers. After moving to New York City, I decided to leave finance and return to school in pursuit of a medical degree. This led me to my first real experience with hospitality. I began working at Sushi Samba under the guidance of Paul Tanguay, now of Tippling Brothers Consulting. They required all staff to partake in mandatory sake, beer, wine, and spirits classes. This is where my love affair for cocktails and spirits began.
Metz Partners with CIA
Students at Wilkes-Barre Area Career & Technical Center and Penn College will have internship opportunities; Externships exist at Metz clients Blue Cross, Smuckers and Wyoming Seminary.
Clyde Frazier’s Wine & Dine
An In-Depth behind the scenes look at Clyde Frazier's Wine and Dine Restaurant featuring an in restaurant basketball court!
Joe Campanale
Born and raised in Queens, New York, Joe Campanale became most inspired by the culinary diversity of city life during his studies at New York University. Joe has written about wine for various media outlets and has appeared on television shows including NBC’s Today Show, Rachael Ray and Martha Stewart.
Q&A Susan Ungaro
Recently, TFS sat down with Susan Ungaro from the James Beard Foundation, to talk about James Beard’s legacy and cultivating the next generation of great American chefs.
Michel Richard Q&A
Michel Richard, the internationally-known chef with restaurants in Washington, D.C., and Las Vegas is the latest addition to Revel’s culinary lineup. He chatted with Total Food Service about his new partnership with Revel and his history in Foodservice.
MIxology with Warren
As I move forward through spring to summer- my desire for seasonality in the cocktails that I enjoy takes on deeper, flavor-driven dimensions. For all the great liquors that my bar holds, the one that I keep coming back to as the weather warms is Rum.
Shuna Lydon
Shuna fish Lydon is a seasonal fruit-inspired pastry chef with more than 15 years experience cooking and baking in New York City, Northern California and London. Her resume includes such notable establishments as Gramercy Tavern, The French Laundry, Aziza, Citizen Cake, The Bread Factory and Modern Pantry.
Sasa Mahr-Batuz
Sasa Mahr-Batuz, age 45, has been in the food business for 24 years working in Mediterranean restaurants in Portugal to steak houses in Argentina. Mahr-Batuz is responsible for Barcelona’s original concept, its ongoing innovation, and for the widely distinct designs that make the restaurants such magnets for the style-conscious.
Images by Amy Peck
Morten Sohlberg Q&A
Mr. Sohlberg is the Founder of Sessions.edu, Smörgås Chef Restaurant Group, and Blenheim Hill Farms. He has over 20 years of experience from various industries. Total Food had a chance to sit down and talk with him about his farm and restaurant business.
Mountain Creek Resort Blueprint
Blueprint investigates Metro New York's hottest kitchens, chefs, and layouts. This months Blueprint features Mountain Creek Ski Resort Lodge.
Q&A Anthony Leone
Anthony Leone of Energy Kitchen chatted with Total Food Service about his philosophy behind his succesful new restaurant and where he sees the franchise headed.
NYSRA Supports Council’s Efforts to Examine Letter Grading System
NYSRA Supports Council's Efforts to Examine Letter Grading System
NY Mag Sets Chef Line-Up For Foodie Fantasy Camp
On April 28-29, 2012, at The International Culinary Center in New York City, passionate food-lovers will enjoy an intimate weekend of hands-on master classes, cooking and conversation with more than 30 of the culinary industry’s most respected talents.New York Magazine Sets Chef Line-Up For Foodie Fantasy Camp
New Vodka Trends in Metro New York
Bluewater Vodka is a new brand of distilled spirits to the Northeast. Founded by Seattle based John Lundin and his wife Jessica- they call it an “ecologically responsible vodka.” Sporting the impressive USDA Certified Organic designation on the label, you cannot miss this vodka on the shelf- it looks even more distinctive next to the usual suspects. With its bold graphics of a classic sailboat’s white sail on crystal clear glass, the bottle design alone is immediately intriguing.
Madison Square Garden Renovates
For over 30 years, the Sher family business, Day and Nite Refrigeration, has served the New York metro area, providing commercial clients with top-quality service for their cooking, refrigeration, and HVAC equipment.
Chef Arik Bensimon
Nestled in the heart of downtown Stamford, Connecticut, you will find Napa & Co., a restaurant that embodies the energy of Napa Valley. In the kitchen you’ll find a talented individual, Chef Arik Bensimon and his team of 31. Chef Arik is a culinary graduate from the prestigious Culinary Institute of America.
Q&A Daniel Holzman & Michael Chernow
Daniel Holzman and Michael Chernow of The Meatball Shop chatted with Total Food Service about their life-long friendship, their successful new book, and their plans for the future.
NJ Celebrity Chef Fights Childhood Obesity
New Jersey Top Chef Ariane Duarte who appeared on TV’s Top Chef and husband/partner Michael Duarte teamed up with Chef Amanda Freitag from Food Networks’s CHOPPED, and Carla Hall from ABC’s The Chew, for an evening of food, wine, friends, and charity last month at the Duarte’s CulinAriane in Montclair.
Digital Issue
Total Food Twitter
TFS_TotalFood 17 hours ago
Happy 80th Birthday to Sirio Maccioni, who celebrated at Le Cirque: Guests included Martha Stewart, Daniel Boulud, and Ray Kelly #totalfood
TFS_TotalFood 19 hours ago
As Applebee's and other chains take food trucks mainstream, will more food truck owners open permanent locations? Reader's Digest thinks so.
TFS_TotalFood 21 hours ago
http://t.co/aNZu6HWN predicts that food blogs will make way to self-produced cooking videos. Has the shift already begun? #totalfood
TFS_TotalFood 22 hours ago
New fermented soft drink taking foodies by storm? http://t.co/STrqWE8j http://t.co/HcNJpEtt