Foodservice News
Fiorito On Insurance
Market Conditions Signal Increased Rates and Shrinking Availability of Coverage
Metro New York Margaritas
Say the word Tequila and many people will turn up their noses and scoff at the mere mention of the word.
Meredith Tomason
Total Food Service sat down with Meredith Tomason, the pastry chef at Craft New York to discuss her inspirations and methods.
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Cici’s Bill Spae
CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985. We are now one of the nation’s fastest growing pizza chains.
Q&A Bryan O’Rourke
Recently, TFS sat down with Bryan O’Rourke of Cardinal USA to talk about tabletop trends and what impact buying groups have had on the industry.
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.
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
