Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Through this approach, they are also able to cater to their customer’s taste while reducing the risk of using too much processed food.

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Food Preparation Chef Recipes Catering 554

Modern Restaurant Management

MARCH 28, 2024

They’re catering to consumer interest in organic, locally sourced ingredients, grass-fed or cage-free options, for example, and so much more. Scanning a 2D barcode that has these details embedded gives chefs and servers quick and easy access to these details. Some exemptions apply to certain businesses of a certain size, as well.

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Menu Creation Food Safety Point of Sale Inventory 552

Modern Restaurant Management

MARCH 31, 2021

Put together a PDF of easy recipes from the head chef that will help isolated families make something tasty and different using common pantry staples. People are still gathering in small, private groups, so catering options can be updated to include pick-up or contactless delivery. Fulfilling Other Needs.

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Restaurant Management Restaurant Manager Hospitality Hospitality 474

Modern Restaurant Management

MARCH 26, 2020

.” Joella’s is also offering a gift card bonus enabling guests to save while showing their support for local employees by purchasing a $25 card for $20, or a $50 card for $40 as well as complimentary catering to hospitals and healthcare facilities near each Joella’s location.

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Chef Purchasing Recipes Catering 526

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Virtual restaurants can cater to different consumers, expanding clientele. food costs and recipe costing that makes sense. Chef Ellie Golemb of Ghost Vegan.

Food and Beverage 539

Food and Beverage Food and Beverage Catering Catering 539

AHF

MARCH 21, 2025

One shining example of this leadership is AHF member Chef Nazim Khan, CEC, WCEC, who is pioneering the “food as medicine” movement at Bryan Health in Lincoln, Nebraska in collaboration with AHF member and Director of Nutrition and Dining Services Mike Dixon. Chef Nazim is no stranger to operational excellence.

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Chef Nutrition Culinary Education Recipes 52

Modern Restaurant Management

FEBRUARY 28, 2020

Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers. Daguin wanted to help chefs and consumers understand the vast options of meat and poultry available, as well as the processes that make one product ultimately taste better than another. Photo by Sylvain Gaboury/PMC).

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Chef K-12 Cafeteria Cruise 419

Modern Restaurant Management

OCTOBER 23, 2019

Pick any celebrity chef or archetypal character. Is your cafe the edgy chef who thrills patrons with edge-of-the-seat culinary escapades? If I see myself as a high roller, I’m going to treat myself to a posh restaurant (and expect to be catered to). Your Restaurant’s Brand Persona: Who Do You Think You Are?

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Chef Recipes Customer Experience Catering 290

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. Etana proves that her dedication and drive outweigh her size and gender.

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Chef Food and Beverage Food and Beverage Nutrition 364

Modern Restaurant Management

SEPTEMBER 14, 2021

Expansion of Subcommittee & Judge Criteria for Restaurant & Chef Awards : The criteria for who can become an Awards judge or committee member has expanded to include experts outside of food media. ? Previous Restaurant & Chef Award winners no longer default to the voting pool. To ensure accountability: ?

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Food Service Food Service Chef Food and Beverage 433

Modern Restaurant Management

FEBRUARY 10, 2020

restaurants are stepping into plant-based or stepping up their existing game to cater to customers looking for more center-of-plate protein variety. In 2020, the HSUS is ramping up these efforts with a new training created specifically for chefs, dietitians and physicians within healthcare. “More top U.S.

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Hospitality Hospitality Recipes Nutrition 459

Modern Restaurant Management

DECEMBER 3, 2020

ezCater announced the launch of Subway's new online catering platform as part of the sandwich chain's overall focus to create even greater digital convenience for guests. "Catering orders are moving online faster than ever and it's critical to Subway's growth plan to be where their customers are. . "An

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Catering Catering Food and Beverage Food and Beverage 414

Modern Restaurant Management

MAY 27, 2020

Contactless delivery and drop off for catering. This is the CMAB’s second annual search for the best pizza recipes using Real California Cheese. We also hope the prize money will help winning chefs recover a bit financially.” Offering easy-to-assemble, take-home meals. Washroom station installation and servicing.

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Food and Beverage Food and Beverage Recipes Food Service 441

Modern Restaurant Management

SEPTEMBER 23, 2020

online recipes. “Our technology connects the dots between billions of food data points across restaurant menus, online recipes and social media. ” The sweepstakes is open to part-or-full-time chefs, operators and decision makers in all 50 states who are 18 years of age or older (19 in AL & NE).

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Food and Beverage Food and Beverage Food Safety Recipes 517

Modern Restaurant Management

OCTOBER 14, 2019

Supporting Just Salad's "Healthy for Everyone" mission, Health Tribes customers can find nutritionist-verified recipes based on their individual dietary preferences. Just Salad developed the Health Tribes virtual restaurant to provide curated recipes for those following Keto, Vegan, Gluten-Free, and Paleo diets. "Just

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Chef Recipes Nutritionist Nutrition 193

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO has been backed by hospitality operators including Phil Suarez, Top Chef Tom Colicchio and Stephen Starr as well as financial investors including FirstData Ventures, 500 StartUps, Accelerator Ventures, 3KVC and Great Oaks VC. It’s the ideal ingredient base for a DIY buildable bowl, taco or burrito meal-kit recipe.

Food and Beverage 405

Food and Beverage Food and Beverage Chef Online Ordering Systems 405

Modern Restaurant Management

APRIL 7, 2020

“It’s simple: Without help, many of your favorite restaurants are not going to be there once this crisis is over,” said Tom Colicchio, Chef & Owner of Crafted Hospitality and a founding member of the Independent Restaurant Coalition. It's small steps on a large staircase.”

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Hospitality Hospitality Food and Beverage Food and Beverage 426

Food Service Direct

JUNE 21, 2023

06/21/23 Interview with Chef Duane of KraftHeinz An exclusive interview with KraftHeinz Corporate Chef, Duane Gojsovich. For our FSD Chef Series, we asked KraftHeinz Corporate Chef, Duane Gojsovich, a series of questions about his career, favorite kitchen tools, and more! Q1: What inspired you to become a chef?

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Chef Recipes Catering Catering 52

the CAMBRO blog

OCTOBER 30, 2023

After working in the restaurant industry for 15 years, chef John Abernathy launched Proper Provisions. From intimate dinners to grand cocktail parties, Proper Provisions promises to level up traditional recipes with a twist of modern, luxurious flavors. What inspired you to get into foodservice?

Catering 98

Catering Catering Recipes Chef 98

Food Service Direct

APRIL 11, 2023

04/11/23 Interview with Chef Alvaro of Unilever Food Solutions An Exclusive Interview with Unilever Food Solutions Corporate Chef, Alvaro Lima. We sat down for an Interview with Unilever Food Solutions Corporate Chef, Alvaro Lima, to ask him some of the most important questions, including the recipe for his favorite dish.

Chef 52

Chef Recipes Catering Catering 52

Modern Restaurant Management

DECEMBER 31, 2019

Also, high end chefs (Mark Ladner – Del Posto) doing high-end pasta for under $10. These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. ” -Food Fanatic Chef Michael Rhoades. US Foods’ Top Restaurant Trend Predictions.

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Food and Beverage Food and Beverage Staffing Chef 345

Modern Restaurant Management

MARCH 11, 2020

“With an established footprint and a consistent record of profitable growth, Smart Foodservice will complement our CHEF’STORE cash and carry model and provide a platform to significantly accelerate our presence in this attractive, growing channel.” With plant-based burger offerings growing more than 300% on U.S.

Point of Sale 386

Point of Sale Food and Beverage Food and Beverage Purchasing 386

FMT Magazine

MARCH 17, 2025

Key areas of focus include: Premiumization and gourmet offerings: The market is ripe for premium RTE options catering to discerning palates, which consist of gourmet versions of popular dishes, fusion cuisine, and high-quality ingredients. Health and wellness focus: Consumers are increasingly health conscious.

Nutrition 52

Nutrition Purchasing Recipes Catering 52

Modern Restaurant Management

NOVEMBER 11, 2019

Delaware North and its joint-venture partner Chase Catering and Concessions LLC have opened more than a dozen new restaurants at the recently opened terminal at Louis Armstrong New Orleans International Airport. Folse Market: A New Orleans marketplace created with famed Chef John Folse and featuring seafood, po'boys, coffee and wine.

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Food and Beverage Food and Beverage Chef Purchasing 297

Fresh Ideas

FEBRUARY 27, 2024

Here are a few of our talented chefs and leaders we recognized: Meet Shackeel, Chef at Doane University. We are fortunate to have such creative chefs like Shackeel at Fresh Ideas. Toni is the Campus Chef at Hannibal-LaGrange University. Alexia is not only an exceptional chef, but also a great team leader.

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Chef Food Service Manager Food Service Management Food Service 105

Modern Restaurant Management

DECEMBER 27, 2019

Sebastien Silvestri (left) is the new Chief Executive Officer of Chef Daniel Boulud's award-winning restaurant group, The Dinex Group. It was there that he met and worked with world renowned chefs including Thomas Keller, Wolfgang Puck, Charlie Trotter, Emeril Lagasse and Daniel Boulud. Photo credit: Bill Milne.

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Food and Beverage Food and Beverage Convention Center Food Service 309

Total Food Service

AUGUST 2, 2023

Chefs and restaurateurs from local bistros to muti-unit operators know that the bar has been raised in terms of what it takes to forge a loyal base of dining patrons. The idea for the Master Experience Italy Tour came when Top Italian Chef began to think about expanding their brand and concept.

Chef 40

Chef Recipes Catering Catering 40

Eating at a Meeting

AUGUST 22, 2022

Brandon Snook, pictured here with his grandma Ceese, is owner and chef of Hudson Valley BBQ Company. Brandon takes great pride in using locally sourced ingredients from the Hudson Valley so he can make almost all of the items offered on his catering menu from scratch on event day. They delve into so much more as well.

Catering 40

Catering Catering Recipes Chef 40

Eating at a Meeting

AUGUST 22, 2022

Brandon Snook, pictured here with his grandma Ceese, is owner and chef of Hudson Valley BBQ Company. Brandon takes great pride in using locally sourced ingredients from the Hudson Valley so he can make almost all of the items offered on his catering menu from scratch on event day. They delve into so much more as well.

Catering 40

Catering Catering Recipes Chef 40

the CAMBRO blog

SEPTEMBER 19, 2023

Embrace Nose-to-Tail and Root-to-Stem Cooking Encourage chefs to embrace nose-to-tail and root-to-stem cooking techniques, which involve using the whole animal or vegetable in recipes. This not only prevents food from being thrown away but also allows chefs to experiment with new flavors and showcase their skills.

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Inventory Inventory Management Chef Food Storage 105

Modern Restaurant Management

FEBRUARY 5, 2024

JeffBet analyzed 75 popular Super Bowl party foods, using more than 4,000 search combinations, such as ‘how to make ’ and ‘ recipe’ in order to find which gameday snacks are being searched for the most. In first place – perhaps unsurprisingly – is the humble pizza. million times per month.

Food and Beverage 492

Food and Beverage Food and Beverage Purchasing Staffing 492

FMT Magazine

DECEMBER 19, 2024

Cultural and fusion foods show how culinary arts and the blending of traditional recipes have been updated over time. Thats why you should understand how you could make it a part of your experience, whether youre a chef or a food enthusiast. Meanwhile, globalisation is already influencing dining experiences. Lets dive deep into it.

Chef 52

Chef Recipes Catering Catering 52

Modern Restaurant Management

AUGUST 2, 2024

Thirty-seven percent said they’re expanding catering operations. Foodservice trends top the list as informational tools to help manage business for commercial operators (57 percent), while menu ideas and recipes rank highest for noncommercial operators (76 percent). percent more visits than the year-to-date Tuesday average.”

Food and Beverage 251

Food and Beverage Food and Beverage Purchasing Recipes 251

the CAMBRO blog

JULY 25, 2023

After moving to Los Angeles, Adderlin Rosario (AKA “Chef Chico”) noticed a missing element amongst LA cuisine: a lack of Dominican representation. Rosario reminisced upon cooking authentic, family-style recipes alongside his stepmom, which continues to fuel a desire to share his cultural pride with the world.

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Recipes Catering Catering Chef 90

Total Food Service

NOVEMBER 15, 2023

Chef Rudi Sodamin began a love affair with food at an early age. Inspired by his family’s traditional recipes and the vibrant flavors of the local cuisine, Chef Rudi set out on a path to pursue his culinary dreams. He traveled extensively, working in renowned restaurants and learning from master chefs across Europe.

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Cruise Chef Culinary Education Catering 70

Modern Restaurant Management

JUNE 24, 2020

Virturant provides proven chef-created recipes, ingredient lists, packaging and suppliers, and handles marketing to drive sales. Temperature is displayed on an LCD; data can be automatically transmitted to iMonnit software for recipe creation and refinement, as well as food production or preparation.

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Point of Sale Hospitality Hospitality Recipes 539

FoodService Director

FEBRUARY 9, 2024

It soon became a viral sensation, professional chefs took notice and it wasn’t long before restaurants, caterers and hotels jumped on the trend. Iterations abound on TikTok, with dips, spices and sauces gussying up some recipes. Fast forward to 2024 and TikTok continues its draw as an inspiration for menu ideas.

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Recipes Food and Beverage Food and Beverage Catering 94