Three elite New York hospitals flexed their nutrition and culinary might in the 5th Annual HFAA “BIG APPLE HEALTHCARE CULINARY CHALLENGE” held at the ICE (Institute of Culinary Education, New York) on March 14, 2013.
By shipping an entire micro brewery to New York, the Paulaner Brewery is adding another chapter to its successful export history. From late spring 2013, beer enthusiasts will be able to enjoy freshly brewed Paulaner and typical Bavarian lifestyle in the centre of the American metropolis – approximately 6,500 km as the crow flies from Paulaner’s headquarters in Munich. Heart of the Bräuhaus, which covers more than 4,000 square metres, is its very own micro brewery, which is currently being shipped from Bavaria to New York City.
Blendtec, a leading manufacturer of high-end commercial and home blenders, announced last month that chairman and chief executive officer (CEO) Tom Dickson has stepped down from his executive role within the company. The reigns were passed in February to Reed Beus, an experienced technology and private equity executive, who has been appointed as the company’s new chairman and CEO.
Premiere Foodservice Distributor Delivers Colman’s Finest
When Tony Lamb founded Kona Ice in 1997, who knew that there would be no shortage of competition for frozen desserts. The Kentucky native also knew that he had to "sell" more than just great flavor to be able to support his franchise team. So Lamb took the unique approach of creating a special customer experience that would benefit the communities they served.
Renowned Chocolatier Signs Lease for Nearly 40,000 Square Foot Space
NYCHG is a networking group devoted exclusively to the restaurant and hospitality industry in New York City (but not limited to this market). Each member of the group has been hand selected and asked to join by one of the current members based on their tenure within this unique type of business that is unlike any other service sector in the world: hospitality.
As 2013 is getting started, now is the time to take stock of your business’ operational efficiencies. Whether you are a restaurateur, caterer or food service provider, examine which procedures are currently working and get rid of those that are not.