Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
A team of five students enrolled in the Kendall College School of Culinary Arts’ associate and baccalaureate programs beat three other teams to win the 2015 National Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation’s National Convention.
Starbucks Coffee Company opened its first store in Panama, making it Starbucks’ 15th market in Latin America and 67th worldwide.
Dairy Queen introduced the DQ Bakes! Institute in the company’s Minneapolis headquarters.
There’s an old adage in the foodservice industry that says what gets measured is what gets done. And that applies to even the most basic tasks such as handwashing.
Let’s face it: Operators’ number one goal is getting quality food out to customers in a timely manner. Overseeing kitchen equipment repair is closer to a necessary evil. But unless they’re fine with spending good money on a soon-to-be-dead unit, operators need to do their homework when it comes time to make a repair/replace decision.
Chef Brandon Kida has returned to his hometown to helm the kitchen at the acclaimed Hinoki & the Bird. The restaurant, inconspicuously tucked into Los Angeles' Century City business district, opened in December 2012 as an "imaginative dining concept" by the growing restaurant group Culinary Lab. Raised by his Japanese-American parents in the heart of Los Angeles' Koreatown, Kida is a graduate of the Culinary Institute of America. He's cooked in the kitchens of L'Orangerie in Los Angeles and in New York City, at Lutèce, Asiate at the Mandarin Oriental Hotel, Smörgås Chef Restaurant Group's Blenheim Hill Farm and, most recently, Clement at The Peninsula Hotel.
More chefs are taking the plunge — making their own artisan cheeses in-house, which, aside from saving on food costs, offers diners a special tasting experience and a cool story to boot. But there are food safety, space and equipment considerations to weigh when entering the cheese arena.
Micro marts expand employees' foodservice options throughout the day and night at Hallmark's headquarters and production and distribution facilities. A renovation at the Lawrence facility also features a micro mart.
NRD acquires the family-dining company.
Henry Klein is the new chief executive officer for GRILLiT, Inc. Klein, a longtime attorney, replaces Ghazi Hajj, who resigned his post with the Latin-Caribbean fusion restaurant concept.
The Middleby Corp. division gets a new vice president of sales.
