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Foodservice News

Retired Navy Officer Starts Temporary Kitchen Company To Support Military & Others In Need

What do the military and foodservice have to do with each other?

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Vincent Barcelona Joins Admiration Foods as Vice President of Customer Experience, Corporate Chef

Supreme Oil Company, Inc., also known as Admiration Foods (www.admirationfoods.com), recently announced that Vincent Barcelona, Corporate Executive Chef of the Fort Pond Bay Company, will be joining Supreme Oil as the Vice President of Customer Experience, Corporate Chef.

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Cinnamon Snail Grabs Top Honors At 2014 Vendy Cup Showdown

The results are in, and NYC has crowned 2014’s top street chef. More than 2,500 foodies flocked to Governors Island to cast their votes at the 10th annual Vendy Awards, where Cinnamon Snail took home the top prize: the coveted Vendy Cup.

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Tavern on the Green’s Chef Leaves, Five Months After Its Reopening

Less than five months after the revered but troubled Central Park restaurant Tavern on the Green reopened with a costly renovation, a new management and a new menu, its executive chef, Katy Sparks, has left.

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StarChefs International Chefs Congress Set For Inaugural Brooklyn Event

StarChefs.com is set to celebrate its 9th Annual StarChefs.com International Chefs Congress in a new venue. After eight years in Manhattan, the event is slated for October 26– 28, 2014 in Brooklyn at the Brooklyn Expo Center.

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Spotlight On The 2014 “Throwdowns”  At The International Hotel, Motel & Restaurant Show (IHMRS)

Foodservice professionals intrigued by the variety of “throwdowns” now on TV will get their chance to beat top chefs themselves at the 99th annual conference of the International Hotel Motel + Restaurant Show (IHMRS) November 8th through 11th at the Jacob K. Javits Center in Manhattan.

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Want to Upgrade Your Skills?

The International Culinary Center (ICC) in Manhattan is offering “Up Your Game,” for graduates of culinary school or people who have been in the industry one to three years.

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New Jersey Based WH Linen Becomes First In Nation Green Certified Linen Co

"Using an item many times before discarding it is a better choice than using an item once before discarding it. Reusables tend to be a better environmental choice than disposables. But, after a restaurant makes the choice to use reusable plates, utensils, and linens, it becomes an important decision of how to wash those items."

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EnviroPure Offers Cost Effective Solution With NYC Foodwaste Mandate On Horizon

When most people hear the word “garbage,” they usually think, newspapers and plastic bags and paper plates and napkins.  But what about food?

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Award Winning NJ Cheesemaker Provides Artisan Solutions For Tri-State Operators

Guiseppe (Sal) Salzarulo left Lioni at the age of 18 for the U.S. and started working in his brother’s local pork store in Brooklyn. Even though the mozzarella business had been in his family for five generations, he didn’t come with the intention of making fresh mozzarella and selling it.

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