Myers Restaurant Supply named SEFA member company of the year.
Bradshaw and Hummer receive the Maynard Award for excellence.
Deal focuses on the Northeast.
For years now, if you were to ask most any member of the foodservice supply chain about some of their biggest challenges, they would include attracting and retaining top young talent and coming to terms with price pressures brought on by their arch nemesis, the internet.Read more...
Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.Read more...
Government numbers show good restaurant sales in April. US Foods is getting antsy over delay in the Sysco merger but no quick decision is anticipated. Seattle operators struggle with minimum wage increase. YUM may divest its Chinese businesses. These stories and a lot more in This Week In Foodservice.Read more...
Members of the foodservice design project team rarely find themselves working from the same...
The Minnesota-based DSR accepted his award during FE&S' 2015 Dealer of the Year and Industry...
Chef Paul Kahan has become the nationally recognizable face for an emerging generation of Chicago chefs thanks to his ever-growing list of international accolades for such restaurants as Blackbird, avec, The Publican and Big Star, each in Chicago. Kahan was selected as a James Beard nominee for Outstanding Chef in 2007 and was recognized as the James Beard Best Chef of the Midwest in 2004. And just this year he was named a 2011 James Beard Outstanding Chef Nominee.
Paul Kahan: I am still unsure.
Paul Kahan: We usually do a big research before we build out each restaurant. So, a trip to France before we opened Blackbird is where the name of the restaurant came from. Before opening The Publican, the architect and I took a long trip to Belgium and drank a lot of beer. Of course, Big Star was preceded by a trip to Los Angeles where we ate a lot of delicious tacos and visited Bakersfield.
Paul Kahan: We embrace technology. When the outcome is better than a traditional cooking method, I will prefer it. It is a good thing we are not perceived as a place with super technology. It doesn’t matter how something is made, I just want people to enjoy the outcome. If we can confit suckling oils and have it be better, from flavor standpoint, I’ll do it.
Paul Kahan: A circulator, fish spatula, cake tester and Kuhn-Rikon super peeler.
Paul Kahan: High-quality pots and pans. I feel that quality food requires quality equipment. At home, I have an amazing Danish enamel lined cast iron pot. Great to cook in, and truly an iconic piece of modern design.
Paul Kahan: If I worked a station, it would be clean and tight. Mise en place grouped by dish, back ups within reach and counts recorded on everything.
Paul Kahan: Probably not news to anyone, but the economic downturn made us run our restaurants leaner and smarter. We met every day for weeks and weeks to brainstorm how to make our places run better for less money. No idea was too small. Ultimately, it has helped to improve our bottom line.
Paul Kahan: Butcher, auto mechanic, teacher, or because of my science background, a starving audio designer witting with low power high end tube amplifiers. Or anything involved with gardening or working at a garden center and growing food, but not a farmer.
(Note: Kahan plans to open up a butcher shop as his next business endeavor, adding to his restaurant empire.)
Click here to read part one of the interview with Paul Kahan.