Blueprint
Q&A Richie Notar
Managing Director of Notar Hospitality, Richie Notar answers some questions and talks about his experiences in the foodservice industry.
New Website Launched TilitChefGoods.com
Tilit Chef Goods launched its online retail store this week offering an improved alternative to the way cooks and chefs dress. The line of kitchen and restaurant workwear is designed by New York City-based chef Alex McCrery, and manufactured in Manhattan.
Meet The Newsmakers: The Spread
Brandishing a big, beautiful bar, with dishes like foie gras and beef tongue on the menu, and serving patrons their food on vintage china, SoNo’s new restaurant, The Spread, is far from what you would call stuffy. Owners Chris Hickey, Christopher Rasile, Shawn Longyear, and Andrey Cortes are intent on a hip, fun, relaxed scene at their new South Norwalk, CT restaurant. Co-Owner Chris Hickey sat down with Total Food and answered a couple questions regarding business and starting The Spread.
Gabriel Thompson
Born in Vermont and raised in both California and Texas, Gabriel Thompson grew up around good food and regional specialty dishes. Thompson's food has been written about in publications like Food & Wine, Conde Nast Traveler, and the New York Times. At L'Artusi, Thompson hopes that his new and expanded menu will help create the same loyal following at L'Artusi that he developed during his time at dell'anima.
Marilou Halvorsen
So what attracted you to the opportunity at NJRA?
I had been a member actually through my previous employer with the restaurant association and had worked closely with Deborah Dowdell on a state tourism committee. So for 10 years we served on the New Jersey Travel Industry Association together.
I knew Deborah, I knew the organization. I'd been involved and attended some of the events. So, you know it was not new to me. I was very aware of the excellent reputation that it has in the state of New Jersey. It was unfortunately the sadness of Deborah's passing because she was the Restaurant Association. It's a wonderful opportunity. I'm excited to be here but at the same time, every day I walk in this office I do think of her.
Applebee’s Franchise Issues No Hiring
An Applebee's New York area franchisee is the latest CEO to go public threatening drastic plans to avoid costs associated with the Affordable Care Act, otherwise known as Obamacare.
IHMRS Show Coverage
With the backdrop of Hurricane Sandy not yet removed from the industry's collective rear view mirror, the 97th annual International Hotel Motel + Restaurant Show (IHMRS) took center stage at the Jacob Javits Center.
Insurance in the Aftermath of Hurricane Sandy
Natural disasters can strike without warning. Sometimes, so fast that you don’t have the time to ask yourself if your business is prepared to handle it. Hurricane Sandy has left most of the East Coast brutally damaged, shaken, and under water. The severe damage from life threatening flooding, hurricane force winds and lengthy power outages has caused many businesses to shut down. As thousands of businesses and residences are recovering from the aftermath of this monster storm, they are also left to wonder what the next steps are in recovering their losses.
IRFSNY Announces Agenda for 2013 Event
The 20th annual International Restaurant & Foodservice Show of New York will be taking place March 3 – March 5, 2013 at the Jacob K. Javits Convention Center. This event is owned and sponsored by the New York State Restaurant Association and produced and managed by Reed Exhibitions.
Q-Drinks Jordan Silbert
Give us a little background about yourself? Any food and beverage experience?
No - nothing besides liking to eat, drink, and cook. Before starting Q Drinks, my prior job was helping rebuild the area surrounding the World Trade Center after 9/11. Before that, I worked with a technology start-up in San Francisco and before that I did economic development for the County of Sonoma, California. While out west I made my own wine, which definitely gave me the idea that I could make something with my own hands that tasted great.
Q&A Mark Freeman
How did you get into the industry?
Like many of my colleagues, I started my career in front of a sink in the dish room. During high school, I was a “pearl diver” at a restaurant in my hometown of Olympia, Washington. The food bug bit me early. I stayed in the industry, in various positions, while in college and when I graduated I began feeding college kids with a company called SAGA.
Hurricane Sandy Foodservice Relief
Following severe weather events that involve electrical and water interruptions or contamination stores often experience extensive equipment failures. Most of these failures can be avoided by following proper shutdown and restart procedures like these...
Meiko USA Announces the Launch of Kube/CS 70
MEIKO USA Inc. today announced the launch of the kube\CS 70; a chemical sanitizing, door-type dishmachine. The first of its kind in MEIKO’s history; the machine is the culmination of years of industry research and feedback from chemical agents, end users and service providers.
Coffee So Healthy It Proudly Wears a Nutritional Label
Great News for over 99 million of 180 million coffee drinkers in USA. Lowest per cup cost for any premium brew. Tastes great and is good for you.
FoodieSpecs Announces Reading Glasses for Restaurants
New company offers stylish, inexpensive reading glasses so affordable that restaurants can give them away to customers who need them.
Q&A Olivier Cheng
How did you get involved in the industry?
I actually kind of fell into it. After completing my Architecture studies I then went on to get an MBA - the idea of a combination of creativity and business always interested me. During school I worked for a few caterers and then managed a 4 star resort and I really loved the service business. I then started up a catering company for Matthew Kenney, who was a star New York Chef. And that began Olivier Cheng Catering.
Heineken Launches New ‘Star Bottle’ Design
Today HEINEKEN USA, the nation’s leading upscale beer importer, officially announced that for the first time since 1946, Heineken has redesigned their world-class green bottle for U.S. consumers. The revamped “Star Bottle” is set to hit select New York State markets beginning mid-September, with a national roll-out slated to begin in March 2013 in on and off-premise locations.
NRA Opens Application for 2013 Kitchen Innovations Awards
Award recipients to be featured in exclusive pavilion at NRA Show 2013
Monin Gourmet Flavorings Celebrates 100 Years With Drink Of The Century Contest
Monin Gourmet Flavorings, the world’s leading provider of premium syrups and flavoring products, has been celebrating its centennial anniversary with special events and promotions throughout 2012
Bay Ridge’s Sammy Kassem To Be Honored As The Vendy Awards’ “Most Heroic Vendor”
Kassem Honored for Perseverance in the Face of Immense Opposition from Anti-Vendor Restaurant Owners. Award to be Presented at the 2012 Vendy Awards, September 15th on Governors Island.
Integrated Marketing Services Joins The Original SoupMan Team to Lead National Roll-Out
Full-Service Shopper Marketing Agency Brings Industry-Leading Expertise, Reach and Resources.
SCA’s Tork Pairs with Share Our Strength to Raise Awareness
Leading maker of tabletop napkin systems to donate $1 from each sale of new Xpressnap Signature dispenser to help organization’s goal of ending childhood hunger.
American Roland Food Corporation & Fairway Market to Donate to Food Bank
During the month of September and in honor of back-to-school month, American Roland Food Corporation will donate a portion of the proceeds from the sale of Steel Cut Oats and Quick-Cooking Oats at Fairway Markets in Douglaston, Red Hook, and Pelham to Food Bank For New York City (FBNYC). Roland® Steel Cut Oats are made from the finest quality all-natural oats. With a hearty texture and a rich, nutty taste, Steel Cut Oats are a great choice for back-to-school breakfasts.
Sarabeth Levine
Award-winning jam maker, acclaimed pastry chef and restaurateur, Sarabeth Levine, remains the driving force behind the success and outstanding reputation of the Sarabeth brand. Sarabeth’s personal search for perfection extends to everything she creates.
Sarabeth's award-winning "Legendary Spreadable Fruit", which had its beginning in Sarabeth and her husband and business partner, Bill Levine's Manhattan apartment with a few jars being sold to local businesses, is now being produced in a 15,000 s.f. factory in the Bronx, still being operated by Sarabeth and Bill. They are sold in the finest department stores, gourmet shops and specialty stores throughout the United States, the Caribbean, Canada, Japan and South Korea and have achieved a reputation as the finest fruit spreads and jams in the gourmet industry. From that humble beginning, Sarabeth with her husband, now own and operate a jam factory, a wholesale-retail bakery café and nine restaurants. It is a true American success story.
Digital Issue
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