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.
Fifty-eight percent of restaurant operators reported a same-store sales gain between April 2015 and April 2016.
Renowned restaurateur Danny Meyer of the Union Square Hospitality Group (USHG) paid a visit to the Hyde Park, N.Y., campus of the Culinary Institute of America (CIA). CIA students filled the 800-seat auditorium in the college’s Marriott Pavilion for sessions with Meyer and his team about career opportunities at USHG, his hospitality philosophy, ending tipping in the restaurant industry, careers in wine, and a cooking demonstration with Carmen Quagliata, executive chef of Union Square Café and a 1988 graduate of the CIA.
Cooking demonstrations, mentoring and more were on the menu during the 23rd Annual Women Chefs and Restaurateurs Conference in Los Angeles.
As Chinese cuisine has become mainstream in the U.S. chefs focus on regional, authentic renditions of heritage dishes while quick-serve chains change their look and ramp up growth.