Modern Restaurant Management

FEBRUARY 10, 2020

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both.

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Total Food Service

OCTOBER 1, 2023

When it comes to assessing the quality of a restaurant, the talent of a pastry chef can truly make a statement. Chef Ruchit Harneja A skilled pastry chef has a magical way of transforming simple ingredients into delectable creations that delight the taste buds and leave a lasting impression.

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Food Service Direct

JULY 20, 2023

07/20/23 Interview with Chef Bryan of Nestle Professional An Exclusive Interview with Nestle Professional Corporate Executive Chef, Bryan Frick. As part of our continued FSD Chef Series, we asked Nestle Professional Corporate Executive Chef, Bryan Frick about his career, favorite products, advice for future generations, and more!

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Total Food Service

OCTOBER 22, 2023

From Barcelona to NYC: A Chef’s Culinary Journey Promoting Korean Vegetable Fermentation and Plant-Rich Cuisine When I initially arranged an interview with Chef Jaume Biarnes at the Yondu Culinary Studio in South Street Seaport, I anticipated a brief conversation lasting about 45 minutes. How can chefs satisfy this consumer craving?

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Modern Restaurant Management

AUGUST 19, 2020

Leveraging US Foods’ knowledge and support in building and creating strong brands and digital marketing. Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends.

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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. Prior to joining sbe, he was the Vice President of Food & Beverage at The Venetian and The Palazzo Casino Hotel and Resort in Las Vegas. Photo credit: Bill Milne. " PFG Wins FTC Approval.

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Lavu

DECEMBER 20, 2019

These kinds of rules make adding a label to a food product a more complex and. ReciPal is a welcome solution to this problem. ReciPal is welcome for entrepreneurs who run a. restaurant and prepare food for sale. What is ReciPal? ReciPal is an easy software system to create your own FDA-approved nutrition labels.

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Recipes Nutrition Inventory FDA 78

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. food costs and recipe costing that makes sense. It also means upscale restaurants will dwindle, and that mostly famed chef concepts will be able to occupy this space.

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Total Food Service

AUGUST 23, 2023

The meticulous selection of cheese by a chef holds immense significance when it comes to curating a restaurant menu. Furthermore, it allows the chef to showcase their expertise and creativity, ensuring that each menu item is crafted with utmost care and precision.

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Thomas Cuisine

NOVEMBER 14, 2024

Following the discussions, students break into small teams to prepare at least four different recipes per session, guided by Chef Justin Millikan from Thomas Cuisine. These sessions emphasize the sensory, social, and health aspects of food, concluding with the students tasting and discussing each dish.

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Nutrition Recipes Chef Food Service 75

JAMIX

MAY 2, 2023

As a professional chef, you know that the key to success in any restaurant is efficiency. Whether you’re cooking for a small restaurant or a large food service operation, it’s important to have a system in place that allows your team to work quickly and effectively.

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JAMIX

MAY 2, 2023

As a professional chef, you know that the key to success in any restaurant is efficiency. Whether you’re cooking for a small restaurant or a large food service operation, it’s important to have a system in place that allows your team to work quickly and effectively.

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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.

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Food and Beverage Food and Beverage Chef Online Ordering Systems 405

Total Food Service

NOVEMBER 20, 2023

Crepes offer a versatile canvas for creativity, allowing chefs to showcase their culinary expertise through a myriad of sweet and savory fillings. Designed as an independent dual-motor system, the Ellipse offers dramatically reduced blend times, unlimited recipe options and more nutritious results. “I

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Fresh Ideas

FEBRUARY 27, 2024

Here are a few of our talented chefs and leaders we recognized: Meet Shackeel, Chef at Doane University. Shackeel is West Indian and says his favorite foods to cook are ethnic foods especially Caribbean and Indian food. We are fortunate to have such creative chefs like Shackeel at Fresh Ideas.

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Culinary Digital

FEBRUARY 2, 2024

A streamlined menu can significantly improve quality assurance in a food service establishment in several ways: Consistency A streamlined menu reduces the number of dishes and options offered, making it easier for kitchen staff to consistently prepare each item to the highest quality standards.

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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! Sauce on Food Service Direct!

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JAMIX

OCTOBER 10, 2023

Restaurant tech is one of the most significant game-changers in the culinary world, offering numerous solutions for food service operators to streamline work in the restaurant in several areas of operation. One crucial area in any type of restaurant is the kitchen.

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Modern Restaurant Management

NOVEMBER 11, 2019

. “We are thrilled to provide a new window of access into an innovative world where artificial intelligence can assist kitchen staff in meeting the fast-paced demands of the changing food-service industry,” said Buck Jordan, CEO and Co-founder of Miso Robotics. Hometown: Bear Creek, N.C. Hometown: New Orleans, La.

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Total Food Service

MARCH 31, 2025

Total Food Service is always seeking out voices that shape and redefine the culinary landscape. Few chefs embody this mission as fully as Chef Serigne Mbaye , the visionary behind Dakar NOLA in New Orleans. Now, lets dive into the conversation with the chef who is redefining modern West African cuisine in America.

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Total Food Service

MARCH 31, 2025

Total Food Service is always seeking out voices that shape and redefine the culinary landscape. Few chefs embody this mission as fully as Chef Serigne Mbaye , the visionary behind Dakar NOLA in New Orleans. Now, lets dive into the conversation with the chef who is redefining modern West African cuisine in America.

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Chef Recipes Food Service Food Service 52

Food Service Direct

SEPTEMBER 25, 2023

09/25/23 Interview with Chef Cori of Unilever Food Solutions An exclusive interview with Unilever's Chef Cori Boudreaux where he reveals one of his favorite recipes! Follow Chef Cori on LinkedIn and on @Chef.Cori.B And don't forget to follow Unilever Food Solutions on LinkedIn. Tell us about yourself.

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Food Service Direct

MAY 17, 2023

05/17/23 Interview with Chef Rudy of Unilever Food Solutions An Exclusive Interview with Unilever Food Solutions Corporate Chef, Rudy Smith Up next in our FSD Chef Series, Unilever Food Solutions Corporate Chef, Rudy Smith, lets us in on where and how he gets inspiration, some of his favorite "go-to's" and more!

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Modern Restaurant Management

OCTOBER 22, 2020

“Our new formats are incredibly attractive to today’s multi-unit operators, who are looking for chef-driven food quality at a lower investment than a traditional QSR. Loop’s cleaning systems have been created to sanitize food containers and cups, meaning each will be hygienically cleaned and safe before each use.

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The Restaurant Warehouse

MARCH 29, 2025

The hip hop fast casual food service industry is seeing innovative Black-owned restaurant concepts emerge. Breakfast options are expanding, including a fast-casual Indian food brand. Revolutionize the hip hop fast casual food service industry. They give fans an experience that connects with the genre.

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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.

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Probe It Food Safety

SEPTEMBER 3, 2024

So, you’ve decided to advance your career as a chef, great! A fundamental requirement for any good chef is a solid understanding of taste and cooking. Since you’re already a chef and reading this to advance your career, you likely have that covered. Invest in your future as a chef, and you’ll see the rewards.

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Total Food Service

DECEMBER 6, 2023

The story began in Brooklyn where founder Mike Kurtz was working at Paulie Gee’s pizzeria and experimenting with adding his homemade hot honey recipe, which was inspired by a college trip to Brazil. This was the second custom recipe made by the restaurant’s chef Shane Schaibly and Mike Kurtz. Happy drizzling!

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The Restaurant Warehouse

APRIL 18, 2025

Efficient restaurant kitchen design is more than just aestheticsit's the foundation of a successful food service operation. It's about creating a space where your team works seamlessly, delivering delicious food quickly and efficiently. Plus, talk to your chef! What is Efficient Restaurant Kitchen Design?

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Total Food Service

NOVEMBER 9, 2023

Staying true to original family recipes and dedicated to honoring the restaurant’s legacy, Rao’s co-owners Frank Pellegrino Jr. Chef Dino Gatto and the rest of the team, all of whom we have known for years,” said Alex Tisch, President & CEO, Loews Hotels & Co. co-owner of Rao’s.

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Riddhi Display

FEBRUARY 18, 2025

Efficient Designs for Successful Food Ventures Installing proper hotel kitchen equipment is the ultimate recipe for maintaining consistency, quality, and efficiency in food preparation while managing a hotel kitchen. Lighting Workspaces with adequate lighting lower the possibility of mishaps and improve employee productivity.

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Total Food Service

OCTOBER 24, 2023

Attention to Detail: Proper site preparation and recipe research sets up Demera for the iCombi Pro Employees at Demera , an Ethiopian concept with two locations in Chicago, used to stand at a range every day cooking pounds of onions in a stock pot. “It It was labor intensive,” says Tigist Reda, the brand’s owner and chef. “It

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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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Bon Appetit Management Company

JULY 16, 2024

After a decade and a half of working for another large food service company, he felt a longing to develop relationships with local farmers and showcase seasonal ingredients from his home state of Ohio. After a brief job search, Vincent found a match with Bon Appétit at Case Western Reserve University (CWRU). “I

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Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. This approach is particularly advantageous for kitchen staff as it translates into a shorter list of recipes to master and cooking techniques to acquire, accelerating the training period considerably.

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Bon Appetit Management Company

MAY 28, 2024

One day, you might find yourself writing emails, drafting social media posts, and collecting recipes for an upcoming dorm-friendly cooking class. These experiences have instilled a deeper understanding of the realities of food service and sustainability at large. Elise at a pickling pop-up!

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Total Food Service

AUGUST 1, 2023

Having built significant followings at a pair of Las Vegas eateries that he co-owns, it was just a matter of time before award winning accolades started coming for Chef Oscar Amador Edo. Raised in Barcelona, Chef Oscar Amador Edo fell in love with Catalonia’s rich culinary traditions at an early age. I decided to open a food truck.

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