I got a phone call from my wife's cousin, who said that the Brooklyn Flea market was looking for someone to do barbecue. So I set up shop and we were an overnight success. Every weekend was like a food festival. We've been busy to the walls since we've opened. We've been in The New York Times and the Post has written about us with just about every other publication as well. As we planned this unit, the big difference has been expanding to a seven day a week operation and being able to handle a substantial lunch business.
Mary Gibb currently owns Australia’s # 1 Restaurant Reception Venue www.courthouserestaurant.com.au. Now based in New York, a city as vibrant and dynamic as the industry itself, her passions have combined to create an unparalleled energy and expertise. As Manhattan’s newest Hospitality Recruitment & Staffing CEO, Mary is engaged in her mission and excited to be here. Agencia’s mission is to serve the needs of the Hospitality Industry with the same dedication, creativity and tenacious work ethic that our clients exhibit daily. It understands hospitality people and will deliver them in the time, and to the standard, that a fiercely competitive New York City environment demands.
Blendtec, a leading manufacturer of high-end commercial and home blenders, announced last month that chairman and chief executive officer (CEO) Tom Dickson has stepped down from his executive role within the company. The reigns were passed in February to Reed Beus, an experienced technology and private equity executive, who has been appointed as the company’s new chairman and CEO.
What prompted the creation of ROC?
9/11, on September 11, there was a restaurant at the top of the World Trade Center, Tower 1. And there were 72 workers who died that morning in the restaurant. And about 250 workers who lost their jobs. And so we started the organization initially to support the workers who had lost their jobs. But we were soon overwhelmed with calls for help from workers. First from all over the city and then all over the country. And that's how ROC grew.
Premiere Foodservice Distributor Delivers Colman’s Finest
When Tony Lamb founded Kona Ice in 1997, who knew that there would be no shortage of competition for frozen desserts. The Kentucky native also knew that he had to "sell" more than just great flavor to be able to support his franchise team. So Lamb took the unique approach of creating a special customer experience that would benefit the communities they served.
SIAL Canada will make a promising return to Toronto in 2013 for the 10th edition of the country’s leading international food trade show, this time scheduled April 30 – May 2, 2013 in the Direct Energy Centre. In 2011, the inaugural Toronto show surpassed all expectations, bringing high numbers of visitors and exhibitors to the new host city, and the 2013 edition is shaping up to be even more successful.
Renowned Chocolatier Signs Lease for Nearly 40,000 Square Foot Space
NYCHG is a networking group devoted exclusively to the restaurant and hospitality industry in New York City (but not limited to this market). Each member of the group has been hand selected and asked to join by one of the current members based on their tenure within this unique type of business that is unlike any other service sector in the world: hospitality.
As 2013 is getting started, now is the time to take stock of your business’ operational efficiencies. Whether you are a restaurateur, caterer or food service provider, examine which procedures are currently working and get rid of those that are not.
A Host and Sommelier Mauricio Miranda creates a global wine list with a focus on Italy, Spain, South America and California. Collectively the couple brings their years of restaurant experience to the table with the hope of making guests feel as if they’re in their home. Since opening Miranda in 2007, Sasha and Mauricio have aimed to use local products when possible and patronize other Brooklyn businesses for their goods and services. Seeking to maintain the integrity of the building in which their restaurant is housed in, they used sustainable materials in the creation of the restaurant, they installed energy efficient equipment and they have recycled some unique pieces into their design. Sasha and Mauricio are striving for a responsible establishment in a community that deserves nothing less.
Don’t miss the foodservice equipment event, The NAFEM Show, at the Orange County Convention Center in Orlando, Fla., Thurs., Feb. 7-Sat., Feb. 9. You’ll find the newest products the industry has to offer on the show floor and you’ll want to take time to attend a seminar or two.
How did you get into the industry?
I originally planned to go to law school after college, but decided to take a summer job working for my grandfather at Admiration Foods after graduation. My grandfather was very old school. He would never give you anything unless you earned it. It didn't matter that I was his grandchild, if I wanted to get paid I had to prove myself to him. I enrolled in a business law and an accounting class, and he started to include me as an integral member of his executive team.
Fairfield Public Schools has collaborated with John Turenne, founder and President of Sustainable Food Systems located in Wallingford, CT to enhance the district’s school lunch program and deliver healthy, local and more sustainable food options to students.
Just last month, Kontos Foods, Inc., a manufacturer and distributor of traditional Mediterranean foods, began promoting its full line of Easter appetizers and dessert items -- available for restaurants, foodservice operators and retail outlets.
Since the beginning, Moak has adopted the system of single roasting. That is every type of coffee bean is handled separately to reach its ideal roasting level so Moak can create balanced Arabica and Robusta blends with reference to taste, acidity and flavor. This process respects the characteristic taste and sensory qualities of every bean varietal and consistently produces top quality coffee as the green seeds pass through all the roasting phases from the green seeds to the finished blend.
Repetitive stress injuries are the most common and costly occupational health problem in the United States, affecting hundreds of thousands of workers and costing more than $20 billion a year in workers' compensation costs.
Martin Miller is a leader of his industry and is now bringing his world famous Martin Miller’s Gin to New York! Taking over some of NY’s hottest bars including The Thirsty Scholar, STK, the Sofitel, Andaz, Pound & Pence, Waldorf, and Oceana Restaurant.
Tilit Chef Goods launched its online retail store this week offering an improved alternative to the way cooks and chefs dress. The line of kitchen and restaurant workwear is designed by New York City-based chef Alex McCrery, and manufactured in Manhattan.
Brandishing a big, beautiful bar, with dishes like foie gras and beef tongue on the menu, and serving patrons their food on vintage china, SoNo’s new restaurant, The Spread, is far from what you would call stuffy. Owners Chris Hickey, Christopher Rasile, Shawn Longyear, and Andrey Cortes are intent on a hip, fun, relaxed scene at their new South Norwalk, CT restaurant. Co-Owner Chris Hickey sat down with Total Food and answered a couple questions regarding business and starting The Spread.
Born in Vermont and raised in both California and Texas, Gabriel Thompson grew up around good food and regional specialty dishes. Thompson's food has been written about in publications like Food & Wine, Conde Nast Traveler, and the New York Times. At L'Artusi, Thompson hopes that his new and expanded menu will help create the same loyal following at L'Artusi that he developed during his time at dell'anima.