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.
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.
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.
"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."
When most people hear the word “garbage,” they usually think, newspapers and plastic bags and paper plates and napkins. But what about food?
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.
It's a dog-eat-dog world out there. So how do you differentiate your foodservice import and distribution business from everyone else?
There's a new food manufacturer out there, which thinks it can save the world, or, at least, make the world a healthier place.
Not that long ago, there was no such thing as an app. Then you could shop with them and play games on them and even get prescriptions filled on them. But these apps were always created by someone else and users pretty much had to take what they could get.