Carol Stream, Ill. foodservice equipment manufacturer promotes Schmidt and welcomes Bullock.
The National Restaurant Association Educational Foundation (NRAEF) announced the winners of its...
International franchising veteran Nathan assumes newly created VP role.
From the 2015 Performance in Tabletop Awards to the feature on cook-chill to the facility design project of the month (64 Degrees at the University of California San Diego) and countless other articles, examples of collaboration are plentiful in this issue.Read more...
So what is really innovation in foodservice?Read more...
The good news about 2014 restaurant sales comes with a question mark. The Sysco/US Foods merger looks to be headed to court. Wait staff are far from getting rich but are also doing better than minimum wage. “I’m a drone and I’ll be your server this evening.” These stories and a whole lot more.
ACF member chefs share their industry perspectives through this annual research.
The National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – shed some light on a series of culinary and food prep trends that are certain to shape the foodservice industry in 2012.
With that in mind, here are the top 10 food prep and culinary themes for 2012 according to the NRA.