The true simplicity and beauty of Mediterranean cooking will be demonstrated by top New Jersey restaurateur and Chef Sophia Karakasidou of Kuzina by Sofia, (Cherry Hill, NJ) at the upcoming Tri-State Food Expo, scheduled for October 1-2, 2013.
According to industry reports, wage and hour lawsuits have become a major cause of concern for businesses. Wage and hour claims occur when an employee accuses his or her employer of failing to pay overtime wages.
Every day, tens of millions of men, women and children throughout America struggle with hunger. Hunger doesn’t just affect individuals and neighborhoods that one might think.
Urban Expositions has acquired the US restaurant and lodging portfolio from Reed Exhibitions, which includes the Florida Restaurant & Lodging Show, Western Foodservice & Hospitality Expo and Expo Comida Latina.
Restaurant Equippers opened its third warehouse store last month in Pennsauken, NJ. With 20 percent of the US population within two hours of the store, the Columbus, Ohio-based company has brought its special approach to Equipment and Supply with its 40,000-sq.-ft. store in Pennsauken, N.J.
Libbey® Foodservice has launched a wide range of products that encourage farm-to-table service. Inspired by the organic movement, these products are designed to complement fresh, local foods and help owners and operators of restaurants, bars and hotels capitalize on the farm-to-table trend.
A growing list of companies who want to reach foodservice and retail foodservice buyers and decision makers have jumped onboard as exhibitors for the TRI-STATE FOOD EXPO, the first-of-its-kind trade show for the burgeoning New York/New Jersey/Connecticut market. The event takes place this October at the Meadowlands Exposition Center in Secaucus, NJ, and is produced in partnership with the New Jersey Restaurant Association.
CiCi's Pizza, home of the endless pizza, pasta, salad and dessert buffet, announced plans today to open up to 15 new restaurants in the New York City/Northern New Jersey area over the next five years. Executives with the company have targeted Long Island, Staten Island and Jersey City among potential communities for development with the goal of finding the right franchise partners to operate the restaurants.
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.