Foodservice News
JC Project of the Month
Château aims to be an oasis that brings the charm and beauty of Southern France to New York. Château is located in the former parish building of the stunning Limelight Marketplace, a landmark Gothic Revival church, originally built in 1844-1845.
New App Turns iPhone Into A Mobile Payment System For Tri-State Meals
Total Food Service sat down with Tina Bennett, Vice President of Online Payment Systems to talk about the new App MyPaymentsPlus. The free MyPaymentsPlus app by Horizon Software International – developers of the popular MyPaymentsPlus.com online prepayment system for school meal, service and activity fees gives districts another convenient, secure way to facilitate meal payments for parents.
Q&A Paul Grieco
What brought you into the industry?
I was born in the industry. My grandfather opened a restaurant in Toronto in 1961 called La Scala, same name as the opera house in Milan. My father joined him on the first day, and then I was literally born there in 1965.
E-Learning As It Relates To Students, Educators And Job Opportunities In The Hospitality Industry
Our goal as hospitality educators must be to mirror image industry standards/applications/tools that provide our students with a commitment to their achieving the hands on experience needed for true professional designation.
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Diamond Wipes Launches Pro-Grade Sanitizing Wipes
Foodservice industry wipes provide convenient way to prevent cross-contamination. Diamond Wipes International, the leading West Coast manufacturer of disposable wet wipes, announced today the launch of its new EPA-registered Handyclean™ Rinse-Free Sanitizing Wipes, which sanitize all non-porous food contact surfaces in places such as restaurants, bars, institutional kitchens, and food handling and processing areas.
Be A Kitchen Rock Star In The Texas Pete Chipotle Challenge Recipe Contest
TW Garner Food Company is in search of the next generation of kitchen rock stars with the announcement of the company’s Texas Pete® Chipotle Challenge recipe contest. The competition offers both veteran and upstart menu developers a chance to earn nationwide recognition and a $5,000 grand prize to their operation’s favorite charity.
Interview with Shawn Gawle
Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003. At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.
James Beard Foundation’s Honors Cast of Chopped
On Saturday, July 21, the James Beard Foundation toasted Ted Allen and the judges of Food Network’s Chopped who include Maneet Chauhan, Alex Guarnaschelli, Marcus Samuelsson, Aarón Sanchez, Chris Santos, and Geoffrey Zakarian at Chefs & Champagne® New York.
Himalaya International Inc. introduces Fresh Mozzarella di Bufala
Offered under the Bufalabella brand, the preservative, additive, and coloring free product is higher in protein, anti-oxidants and calcium: while being lower in cholesterol than traditional cow's milk mozzarella.
What Restaurant Owners Need to Know About Health Reform
Restaurant owners have so many things to worry about as it is – obtaining the right licenses, keeping up to health code, and making a profit in one of the most risky business endeavors there is. In other words, they have a lot on their plates. Are things about to get even more hectic now that the Supreme Court has upheld the majority of the Affordable Care Act? The answer is… not necessarily.
Legendary Westchester Sauce Maker Creates Menu Magic
For many who have been blessed to live into their 80's, enjoy or yearn for retirement, Lou "Mr. Sauce" DiLisio missed the memo. Sure there was a brief recent respite to the beach to help his bride and business partner Lucy celebrate her 80th birthday. But that was followed by a quick return to his life's passion, creating the nation's highest quality sauces.
Q&A Maricel Presilla
So how did you get into the industry?
How did I get into the industry? Well, it was a chance meeting at a restaurant in Manhattan called The Ballroom It was owned by a very famous chef at the time. His name was Felipe Rojas-Lombardi. He had been an assistant of the great James Beard at his cooking school and was very well connected. He had opened the first tapas bar in the US with a cabaret where many great singers like Peggy Lee performed.
Matthew Tropeano
Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette in the heart of Hell’s Kitchen. Most recently Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille.
Ace Endico Show
Laura Endico-Verzello, Marketing Manager at Ace Endico sat down with TFS to talk about the many happenings at this year's Ace Endico show at Yankee Stadium.
Brad Hill
Recently, TFS sat down with Brad Hill of Evelyn Hill Inc. to talk about The Statue of Liberty & Ellis Island operations and its remarkable sustainable energy track record.
Fiorito On Insurance
Market Conditions Signal Increased Rates and Shrinking Availability of Coverage
Meredith Tomason
Total Food Service sat down with Meredith Tomason, the pastry chef at Craft New York to discuss her inspirations and methods.
For Everything Sweet In Life There Must Be A Balance
Vermouth stands out to be as more than a flavorless wine poured hither thither into a Martini glass from the speed rack. Vermouth is serious stuff! From the venerable Carpano Antica to a brand new product named Atsby from New York State - Vermouth has a viable place on the bar.
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Cici’s Bill Spae
CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985. We are now one of the nation’s fastest growing pizza chains.
Q&A Bryan O’Rourke
Recently, TFS sat down with Bryan O’Rourke of Cardinal USA to talk about tabletop trends and what impact buying groups have had on the industry.
Sani Professional Offers Cleaner, Less Expensive Surface Wipe Solution
A dirty rag that is repeatedly used to clean surfaces is a breeding ground for the growth of bacteria, and a foodborne illness outbreak can cause irreparable damage to a restaurant business.
Clorox Professional Cleaners & Degreasers Offers the Foodservice Industry a New & Innovative Line
Removing grease build-up is time intensive, arduous and is one of the biggest issues facing restaurant owners and kitchen managers. Grease formation is unavoidable yet the smallest grease mess can increase the risk of fire or create slippery floors for employees. In fact, slips and falls are the No. 1 accident in the foodservice industry, accounting for 57 percent of all general liability claims.
Wendy’s Debuts New “Menu” Of Store Designs
In recent months, Dublin, Ohio-based Wendy’s overtook Burger King as the number two fast-food restaurant in America. It’s rise was aided by the introduction of new menu items, including its W cheeseburger and new chicken sandwiches. But now Wendy’s has created a “menu” of a different kind: four new up-to-date store design prototypes, which debuted last year. The initial ten prototypes will expand to 20 new restaurants and 50 remodeled restaurants later this year.
Jesse Schenker
Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.
Digital Issue
Total Food Twitter
TFS_TotalFood about an hour ago
These are so true @BethTeitell ! Being Reasonable: Five Rules for Diners: http://t.co/YYqCcOCMqo
TFS_TotalFood about an hour ago
Diners are feeling more entitled than ever, & aren't afraid to voice their displeasure. What's a Restaurant to do? http://t.co/VSPYDW4n9o
TFS_TotalFood 13 hours ago
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TFS_TotalFood 1 day ago
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