February 23, 2012
Designing Kitchens for Special Diets
Gluten-free, allergen-free, vegan, vegetarian. More diners than seemingly ever before continue to request special diet-related foods and meals. Gluten-free eating, in particular, has grown over the past couple years as diagnoses of sensitivities and strict intolerances to wheat-based protein have become more prominent.
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NRA Names Garner Director of Commerce & Entrepreneurship
The National Restaurant Association named Liz Garner director of commerce and entrepreneurship, which is a part of the organization’s policy and government affairs team.
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Master-Bilt Master Controller Option
• Electronic controller system for walk-in refrigeration systems
• New version 2.0 featuring Web2Walk-In internet access
• Reverse cycle defrost feature saves 80% energy usage over electric defrost heaters
• Saves up to 27% in total energy usage over  all-mechanical refrigeration systems
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Call for Entries: CAFÉ/Kendall College Green Award
The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) are accepting applications for the 2012 CAFÉ/Kendall College Green Award. This national award recognizes secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to sustainability.
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Catalyst Restaurant in Kendall Square, Cambridge, Mass.
A showcase-style, elevated exposition kitchen supported by a production and banquet facility allows culinary staff to create high-end casual fare in a contemporary, organic environment that features an 85-foot-long bar, floor-to-ceiling glass and a variety of natural and industrial surfaces.
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Run a Profitable Kitchen with Alto-Shaam
Is there a thief in your kitchen? There is if you still cook meats with traditional equipment. Learn how the Alto-Shaam Cook & Hold avoids product shrinkage and puts 20% more  profit back in your pocket.
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Where Has All the Mentoring Gone?
The success of the foodservice Industry depends on all of us: we all bring something to the table that keeps it moving forward, writes longtime consultant Howard Stanford of Kamau Sage and Associates.
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