Chances are, if a customer in your restaurant orders ice cream, it's been provided by Big Apple Dairy Desserts.
How do you think customers would feel if their orders could be taken painlessly, their meals delivered effortlessly and their entire dining experience enhanced by a relaxed, confident wait staff? This is what restaurants are discovering with the new TouchBistro iPad point-of-sale (POS) Solution, and it's catching on fast.
It's not pleasant to think about, but only 15% of people correctly wash their hands after using the restroom. (10% of women don't do it at all, while 25% of men don't, according to a recent survey.)
With a growing interest surrounding the laws and regulations that govern the foods and beverages we grow, raise, share, sell, cook, eat and drink, an entire new area of law continues to emerge and take hold in academia across the country.
For many years, the only way for a busy restaurant to create signature pasta was to purchase what local distributors had to offer. At the same time specialty Italian restaurants in many cases made their own pasta.
Bust that myth! Independent restaurant startups have a first year success rate over 80%! Many experts predict over 30% of new restaurants will not survive their first year in business. A trusted local resource: Restaurantdata.com's Joe Dunbar and has found the closing rate is much lower.
The organizers of the Mediterranean Diet Roundtable (MDR) will host their first national event, to be held on Thursday, April 9, 2015 at the Graduate Center of CUNY University, New York City.
Sara Moulton, nationally recognized chef, television host, author and educator will join Ferdinand Metz, CMC, President emeritus of the Culinary Institute of America in a Culinary Demonstration on Monday, March 9, 12:30pm – 1:30pm on the show floor of the International Restaurant & Foodservice Show of New York.
Manhattan's super-luxurious Baccarat Hotel is not even open to the public yet, but already it has been sold for a record-breaking price of $2 million per room.