Foodservice News

Determining Your Food Safety Risks & Liabilities

In last month’s column I wrote “We are moving more toward risk-based assessments of food operations across the USA.”  What does this mean for you the manager/operator of a food service establishment? How does a regulatory inspector determine your food operation’s risk? As the Person-in-Charge (PIC) you have to think and use the critical eye of a regulatory inspector (see last month’s article) and determine what your food safety risks are.  

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Colman’s Creates Innovative Menu Solutions

If there’s one-thing food service professionals know well, it’s that ingredients are everything in the final outcome of a culinary creation. Careers and reputations hinge on quality, flavors and consistency. That is what makes Colman’s a premiere ingredient in commercial kitchens across the U.S. and rank among the top products on the roster at the revered The Chefs’ Warehouse, where the chefs shop.

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Chef & Owner Tim LaBant of The Schoolhouse

After graduating from the Wilton School system and Wittenberg University, Tim began his culinary career in Boulder, Colorado where he developed his skills as a chef before leaving his passion behind for corporate America.

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NJRA Hosts Restaurant Operators Conference

On April 22, the New Jersey Restaurant Association (NJRA) will host the 2013 Restaurant Operators Conference, better known as “ROC,” at Pines Manor in Edison, New Jersey.

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5th Annual Big Apple Healthcare Culinary Challenge

Three elite New York hospitals flexed their nutrition and culinary might in the 5th Annual HFAA “BIG APPLE HEALTHCARE CULINARY CHALLENGE” held at the ICE (Institute of Culinary Education, New York) on March 14, 2013.

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Paulaner Brewery Crosses the Atlantic

By shipping an entire micro brewery to New York, the Paulaner Brewery is adding another chapter to its successful export history. From late spring 2013, beer enthusiasts will be able to enjoy freshly brewed Paulaner and typical Bavarian lifestyle in the centre of the American metropolis – approximately 6,500 km as the crow flies from Paulaner’s headquarters in Munich. Heart of the Bräuhaus, which covers more than 4,000 square metres, is its very own micro brewery, which is currently being shipped from Bavaria to New York City.

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Blendtec Executives Bring Solutions To Tri-State Community

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.

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Kraft’s New Mayo With Olive Oil

The challenges for the Tri-State food service operator often seems to be never ending. Most recently the two leading hurdles have been New York City’s letter grade system and menu labeling requirements.

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Colman’s Quality & Unforgettable Flavor Heat Up The Chefs’ Warehouse

Premiere Foodservice Distributor Delivers Colman’s Finest

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Kona Ice Brings Community Service Strategy To Tri-State Area

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.

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