What do the military and foodservice have to do with each other?
BCAGlobal celebrated its mission to create exposure and provide educational opportunities for culinary and hospitality professionals of color on Friday, November 21, 2014 at the Crown Plaza Times Square.
What would you do if you could take all the data from every point-of-sale (POS) unit you have, no matter what provider, and automatically integrate it all right into your payroll system?
Shelly Fireman has created and operated some of New York’s most acclaimed restaurants, including Trattoria Dell’Arte, two Brooklyn Diners USA, Café Fiorello, Redeye Grill, Shelly’s New York and Bond 45 in Times Square.
Opportunities are Still Available to Exhibit, Present a Culinary Showcase, Be a Part of Special Feature Areas and More
One of the nation's most talked about concepts is making its Manhattan debut this month. LYFE is an acronym for "Love Your Food Everyday," and it's a fast-casual concept where everything on the menu is 600 calories or less.
When super storm Sandy struck on October 29, 2012 it created an incredible amount of damage to Manursing Island Club. Located directly on Long Island Sound; the Club was vulnerable to the 8 ft. tidal surge which inundated the entire clubhouse.
Craig Polignano is Jersey and proud of it. The new executive chef of the expanding Ryland Inn has lived in a half-dozen area towns, from Millburn to High Bridge, graduated from Ridge High School and started his career path at area pizzerias.
Jessica Browne didn’t know when she joined a C-CAP classroom at Long Island City High School in 2006 that her life was about to change; the freshman just knew she didn’t want a desk job. Through rigorous training under mentor and culinary arts teacher Terry Matsis, Jessica entered the C-CAP New York Cooking Competition for Scholarships and was awarded a $10,000 C-CAP Education Scholarship.