Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
In the main kitchen, which produces food for all three spaces, chef/owner Munther Massarweh teams up with pastry chef Debbie Coenen to deliver American comfort foods to the main restaurant and pub as well as house-cured meats and house-baked breads for the butcher shop and bakery. The retail portion also offers all-day organic coffee and pastries and a variety of take-out options including prepared entrees, steaks and pasta, sausage, rotisserie chicken and other specialty foods. The restaurant also plans to create a chef's garden to grow fresh herbs, fruits and vegetables for use in its dishes. An exhibition kitchen flowing into the dining room shows cooks at work, while poster-size food photography helps market the concept's housemade appeal.
We scoured various research firms for the top foodservice and design trends for the new year and paired those with some of our own equipment and operational considerations.
The Canadian foodservice market continues to grow. Here are five leading Canadian foodservice trends from Technomic.
FE&S' annual Dealer of the Year and Industry Awards Gala honors the best of the best. Read on to learn the initial details surrounding this highly anticipated event.
NSF is collecting nominations for its 2011 Food Safety Leadership Awards which recognize excellence in food safety and encourage individuals to continually develop advancements that raise the level of foodservice food safety for the consuming public. Entries are due February 1, 2011.
Heading into 2011, the top three operational trends will be mobile food trucks and pop-up restaurants, restaurants with gardens, and social media marketing, according to a National Restaurant Association Survey of more than 1,500 professional chefs that are members of the American Culinary Federation. Key menu trends for 2011, according to the study, include local and hyper-local sourcing, healthy children's meals, sustainable seafood, and gluten-free cuisine.