• DSR of the Month, April 2014: Cameell Hanna Jr., Account Representative, Stafford-Smith, Inc., Ferndale, Mich.

  • The Restaurants at Woodland, Indiana University–Bloomington

  • 2014 Top Achievers

  • McMurdo Station: A Remote Feed

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

How Do You Measure Success?

Success. It's a concept we're all familiar with. Everyone reading this has their own definition of success and they use their own metrics to measure their progress.

|
Read more...

jMartinez
Juan Martinez

How A Minimum Wage Increase Could Impact Foodservice Design

While economists and politicians continue to debate the impact a minimum wage increase will have on businesses, members of the foodservice industry are better served minding their P's by focusing on processes, procedures, people, products and platforms, writes consultant Juan Martinez.

|
Read more...

jStiegler
Jerry Stiegler

Economic Census Shows Foodservice Growth, the Number One Chicken Chain and More

This week we explore some early numbers from the 2012 U.S. Economic Census, report on the latest employment data including foodservice hiring, look at how the National Restaurant Association won a battle in the U.S. House of Representatives but may not win the war, reveal the number one chicken chain and a whole lot more.

|
Read more...

Greg Christian
Greg Christian

Hiring Staff for a Sustainable Kitchen

With Nardin Academy's sustainable foodservice strategy in place, next up was recruiting and training the staff to execute the plan. Here consultant Greg Christian discusses the hiring and training processes that Nardin Academy followed.

|
Read more...
|

Highlights

Says Who? - Jimmy Bannos, executive chef and restaurateur

Jimmy Bannos has grown up in the restaurant business, helping his parents in their various ventures in Chicago. In 1985, the Bannos family transformed their neighborhood coffee shop in the jewelry district of Chicago’s Loop into Heaven on Seven, following Jimmy Bannos’ experimentation with Creole cooking and extensive travel and study in New Orleans. Today, 26 years later, the restaurant still stands as one of Chicago’s premier Cajun eateries. Bannos was inducted in to the Chicago Chef’s Hall of Fame in 2007. His newest restaurant The Purple Pig, where his son Jimmy Bannos Jr. serves as executive chef, was named one of the ten best new restaurants for 2010 by Bon Appetit, and has won multiple other accolades for its food and wine selection.

sayswho_background Jimmy Bannos

FE&S: What keeps you working in the foodservice industry?

Jimmy Bannos: I've been in the restaurant business for over 40 years and I can't wait to go to work every day.

FE&S: Would you encourage your children to work in this business?

Jimmy Bannos: My son Jimmy is my partner and executive chef at The Purple Pig. He is a fourth generation chef. My daughter works at the original Heaven on Seven along with my wife Annamarie and my nephew, Anthony Schittino. My other nephew, Andrew Bannos, is the manager at my Naperville, Ill., Heaven on Seven. My niece, Patrice Schittino, is a host at Heaven on Seven on Rush.

FE&S: Who was the person that influenced your career most?

Jimmy Bannos: My father was my mentor. I got to work side by side with my father from ages of nine and 20 at a little diner we had. He and I worked together for another 17 years at Heaven on Seven. I used to go fishing a lot with my dad. Nowadays, I'm good for about an hour, maybe two, but after that, I can't sit still. Also, Paul Prudhomme is a mentor. I'm still in touch with Paul and just talking to him is an inspiration.

FE&S: How about when it comes to cooking? Which family member influenced you the most?

Jimmy Bannos: Both my grandmothers and definitely my mother. They were all unbelievable cooks.

FE&S: Who in the foodservice industry do you admire most?

Jimmy Bannos: I admire all the partners I'm involved with because we are all on the same page and respect each other.

FE&S: When traveling for business, what is one of your favorite pastimes?

Jimmy Bannos: When I travel I love to check out all the restaurants in the city. Growing up, we would drive to Florida each year and we would go to see family in Biloxi, Miss. That was always a feast — fried catfish, crabs — any seafood in Biloxi was awesome.

FE&S: Knowing what you now know, would you still pursue a career in foodservice?

Jimmy Bannos: I wouldn't think of doing anything else in my life besides working in the restaurant business.

FE&S: What career advice do you have for aspiring chefs and other professionals of the foodservice industry?

Jimmy Bannos: Don't ever lose the passion. Keep on reading and traveling, and don't be afraid of hard work and long hours. That's the business.

FE&S: When you were young what did you want to be when you grew up?

Jimmy Bannos: The same thing as now — a chef and to own my own restaurant.

Related Articles
|

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2014 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience
Buy Kamagra

If you have a sex problem? Visit our site: ktrs.com/caverta