Modern Restaurant Management

OCTOBER 18, 2023

Finding employees willing to take on the demanding hard work of a kitchen and retaining those employees has always been a struggle, and it’s time restaurants begin looking at solutions to the problem for the next generation of chefs.

Chef 446

Chef Recipes Inventory Staffing 446

Modern Restaurant Management

FEBRUARY 28, 2025

The team at Bon Appétit asked New York chefs what shoes they choose. What is the best footwear for working in restaurant kitchens?

Chef 221

Chef 221

Food Management

OCTOBER 28, 2024

FoodService Director is bringing together the 14 executive chefs of the Big Ten Conference for the FSD Big Ten Conference Chefs Immersion. Join us for this exclusive opportunity to cook, create, plan and ideate with your Big Ten Conference culinary peers and industry experts.

Chef 242

Chef 242

Food Management

NOVEMBER 5, 2024

FSD’s Chefs Immersion tour earlier this fall brought together a small group of college and university chefs, healthcare chefs and foodservice sponsors from across the country for an intense few days of collaboration, not competition.

Chef 246

Chef 246

Food Management

NOVEMBER 4, 2024

Ryan Hickey, a Sodexo executive chef at the University of Vermont, is the U.S. finalist for Sodexo’s Cook for Change competition. Here’s a look at what inspired his winning dish and how he considers sustainability in the kitchen.

Chef 278

Chef 278

Food Management

NOVEMBER 20, 2024

Chef Adam Collison’s winning dish was roasted and pickled cauliflower paired with a vegan beetroot orange chocolate brownie for dessert.

Chef 261

Chef 261

Food Management

DECEMBER 16, 2024

Healthcare foodservice provider Morrison Healthcare has worked with ChefWorks to launch a sustainable chef coat made from upcycled plastic bottles.

Chef 264

Chef 264

Food Management

JANUARY 8, 2025

Plenty of barbecue smoke though, when it comes to the University of Minnesota Twin Cities Chef Chuck Gibbons, who is not only building great concepts, but making inclusivity a cornerstone. No smoke and mirrors, hes the real deal.

Chef 241

Chef 241

Food Management

NOVEMBER 5, 2024

Each participating James Beard Foundation associated chef has worked with Sodexo to create three special dishes that they will share with the campus community.

Chef 246

Chef 246

Food Management

JULY 25, 2023

This winner in the Best Sustainable category of FM’s Healthcare Recipe Contest talks to us about the freight farm and rooftop garden that made an amazing, award-winning, totally low carbon-footprint salad, along with his unique chef journey.

Chef 244

Chef Cafeteria Recipes 244

Food Management

OCTOBER 17, 2023

Loyola Marymount University Dining by Sodexo is benefitting from Chef Nogueira’s perspective, from her life in Brazil to her big Italian family to her studies in psychology to her life now as a West Coast chef on the move.

Chef 264

Chef 264

Modern Restaurant Management

NOVEMBER 8, 2022

Have you ever wondered what chefs discuss behind closed doors? In 2018, he launched the podcast, Flavors Unknown, featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. A new book dropping today has some answers. "

Chef 450

Chef Food and Beverage Food and Beverage Food Supply 450

Modern Restaurant Management

FEBRUARY 13, 2023

Chef Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants. Other episodes take her to Norway, Brazil and Maine.

Chef 450

Chef 450

Food Management

SEPTEMBER 26, 2023

Morrison Healthcare welcomes Chef Douglas Katz as the newest member of the culinary leadership team at the Cleveland Clinic.

Chef 264

Chef 264

Food Management

JULY 18, 2023

SDSU’s dining team is led by this executive chef, who takes leadership and caring about his team as seriously as he takes his grilling (and as a guy from Brazil, that’s very seriously!)

Chef 245

Chef 245

Modern Restaurant Management

MAY 12, 2022

According to a new report from the team at Chef’s Pencil , the answer could be yes, but there is a bright spot for restaurants. Chef’s Pencil analyzed the search volumes for the most popular 500 vegan-related keywords performed in the United States over a period of four years. Is the popularity of veganism slowing?

Chef 493

Chef Recipes 493

Modern Restaurant Management

MARCH 18, 2024

Chef driven fast casual restaurants feed consumers’ desires for high quality menu items delivered quickly and on the go. Eight-six percent of dames surveyed agreed that chef driven fast casual restaurants are filling a consumer desire for high quality menu items.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Catering 474

Food Management

NOVEMBER 12, 2024

The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.

Chef 264

Chef 264

Modern Restaurant Management

MARCH 23, 2022

Moreover, commercial ovens integrated with digital technology in order to offer chefs flexibility will hit the market. These equipment will allow chefs to cook food to perfection. Chefs can remotely monitor the food, save electricity, fuel, and time of cooking a dish. Automation in Dishwashers. 3D Printing and Food.

Commercial Kitchen 520

Commercial Kitchen Chef Food and Beverage Food and Beverage 520

Modern Restaurant Management

JANUARY 31, 2023

Here is a look at the top trends predictions: Innovative Mashups : Award-winning Chef Paola Velez foresees new twists on traditional breakfast foods to come front and center. ” Nostalgia Gets A Glow Up : Maeve Rochford, Owner and Executive Chef of Sugar and Scribe Bakery, knows a thing or two about revamping classic, beloved desserts.

Chef 443

Chef 443

Modern Restaurant Management

MARCH 1, 2024

To promote sustainability and help reduce meat consumption, Mush Foods introduced 50Cut, a mushroom mycelium blend to the US market for chef use in meat, poultry, and fish dishes. From the beginning of the R&D two years ago, there were always notable Chefs and tasters to give input during workshops or events.

Recipes 474

Recipes Chef Food Service Food Service 474

Modern Restaurant Management

AUGUST 21, 2024

The video follows Tupelo Honey’s four-time James Beard Award semifinalist Executive Chef Eric Gabrynowicz on a week-long exploration of this rich food culture, “Appalachian culture has shaped our food in so many ways, and this is our way to pay homage to our roots,” said Gabrynowicz.

Chef 474

Chef Recipes 474

Modern Restaurant Management

OCTOBER 10, 2022

Director Rebecca Halpern delivers a tantalizing portrait of Chef Charlie Trotter in "Love, Charlie." " The documentary debuts November 18.

Chef 450

Chef 450

Modern Restaurant Management

MARCH 11, 2022

Inflation is making restaurant owners, chefs and managers get even more creative to keep costs reasonable while still providing guests with stellar experiences. ” Thomas Ciszak, Executive Chef/Owner, Brasserie Mémère. ” Cox says one way he is getting creative is by offering Limited Time Offers (LTOs).

Chef 504

Chef Catering Catering Restaurant Management 504

Food Management

MARCH 3, 2025

The nonprofit is developing 24 scratch-made recipes that use at least one local ingredient for schools in the state. Theyll also be on hand to offer in-person training on how to procure local ingredients and make meals from scratch.

Chef 244

Chef Recipes 244

Modern Restaurant Management

JUNE 24, 2024

Modernized Comfort Food reflects the evolution of familiar dishes, making way for new recipes that reflect the heritage of the chef and the restaurant’s locale. We speak to a lot of operators and chefs and rely on our data providers to make sure that the trends we develop are relevant and executable.

Recipes 470

Recipes Chef Restaurant Manager Restaurant Management 470

Modern Restaurant Management

DECEMBER 13, 2024

Today’s food halls reimagine the concept, combining the variety of a food court with the quality and creativity of chef-driven dining. Interactive Chef’s Counters Interactive chef’s counters blur the line between dining and entertainment. Union Market in Washington, D.C.,

Chef 417

Chef 417

Food Management

MARCH 6, 2025

She learned from other chefs, experiences and by teaching herself. Tati Ortiz learned much of her knowledge about the culinary industry on the job. Here's a look at the development of her career and how she gained confidence along the way

Chef 152

Chef Catering Catering 152

Modern Restaurant Management

NOVEMBER 10, 2022

This eight-episode cooking competition series gives ten talented chefs the opportunity to share their stories and business dreams while vying for a life altering $300,000 cash prize.

Chef 474

Chef 474

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Food is a business of making people happy.

Chef 493

Chef Hospitality Hospitality 493

Modern Restaurant Management

DECEMBER 28, 2023

The survey ran between October 23 and November 13, receiving more than 250 responses from chefs, representing independent restaurants and operators and 44 states throughout the country. While diners are paying more, chefs are making less. Pastry is Back Consumers are saving room for dessert as chefs roll out inventive confections.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Recipes 474

Modern Restaurant Management

DECEMBER 31, 2024

Chili Crunch Fusions Chefs will blend ingredients like fennel seeds, peppercorn, oregano and Marcona almonds for new fusions of chili crunch, combining its roots with global flavors to create variation, including Italian styles perfect for topping seafood dishes like crudo and octopus or pizza.

Food and Beverage 450

Food and Beverage Food and Beverage Chef Nutrition 450

Food Management

FEBRUARY 4, 2025

In her new role, Dangaran now oversees food and beverage at many venues across the East Coast, including The Norton Museum of Art in Florida and Zoo Knoxville in Tennessee.

Chef 225

Chef Food and Beverage Food and Beverage 225

Food Management

MARCH 5, 2025

Maja Gajic, senior executive chef for Chartwells at the University of Texas at Arlington, has worked hard to get to her current role. She attributes her success to her family, mentors and a love for food and people.

Chef 141

Chef 141

Modern Restaurant Management

APRIL 15, 2024

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. “One in three bites of food depends on pollinators.”

Chef 473

Chef Restaurant Manager Restaurant Management Hospitality 473

Foodservice Equipment Reports

OCTOBER 22, 2024

Trends to watch and solutions to employee challenges topped the priority list when a group of chefs came together for the most recent Chefs’ Perspectives roundtable. Foodservice Equipment Reports and RATIONAL hosted the virtual event, which first took place in 2021, to help operators navigate the future of foodservice.

Chef 111

Chef 111

Modern Restaurant Management

AUGUST 11, 2023

” One recent effort is Funke, the newly opened Beverly Hills restaurant from Chef Evan Funke. Zajack brought the chef's creative vision to life through her branding and graphic design. First and foremost, it is essential for me to grasp the very essence of the chef's vision.

Chef 419

Chef Restaurant Manager Restaurant Management 419