Taste Envy Reinvigorates Menu Design As Part Of Integrated Branding Strategy

Nadine Stellavato Brown thinks it’s time to stop looking at menus as things that tell what dishes you serve, and as a way to start building your brand.

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Emma Bengtsson, Executive Chef at Aquavit, NYC

Bengtsson grew up in a small town on the west coast of Sweden and became interested in the culinary arts at a very young age, thanks to her grandmother, who was an avid home cook.

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Q&A Louise Vongerichten

How did Chefs Club come to be?

Our first location was Aspen, where we opened in 2012.  We are in partnership with Food and Wine magazine, serving inventive recipes from its Best New Chefs. We celebrated our first anniversary in New York in November.

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Tobias and Michelle Glienke, co-founders, Munk Pack

From their corporate lives to their camping adventures, Connecticut-based Munk Pack co-founders, Tobias and Michelle Glienke, were always looking for portable, healthy, great tasting foods.

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Fred Bonaccorso, President, M. Tucker

How did you get started in the business?

I actually began my career in the publishing business, with Reuben H. Donnelley, on the street carrying the bag, selling advertising to small- and medium-sized companies on the streets of Manhattan and the boroughs to restaurants and catering establishments.

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Q&A Beth Shapiro

What was the mission you inherited and how has it evolved?

When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states.

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Chef CJ Reycraft and Julianne Hodges

AMUSE, Westfield, NJ

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Q&A Andrew Rigie

What led to the creation of the Hospitality Alliance?

When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states. There are more than 24,000 eating and drinking establishments in the five boroughs.

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Meet The Newsmaker: Tony Mangano

How do you turn a plain old trade show into the experience of a lifetime?  Tony Mangano and his peers at HX, formerly the International Motel Hotel Restaurant Show, are getting ready to show the food service and hospitality world, how to do just that.

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Chef Wilo Benet

Owner of Pikayo, Varita and Paya restaurants in Puerto Rico

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