Move follows retirement of Marty RothschildNate Jackson
Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.Read more...
The foodservice equipment and supplies industry has experienced a significant amount of consolidation of late. In fact, during the month of June, FE&S reported on four dealers buying five different companies. Rapid consolidation like this can make one wonder: If this keeps going on, will there only be one equipment supplier standing? Read more...
Restaurants are No.1 with U.S. consumers. Technomic predicts foodservice sales will grow 4.8 percent. Prices for food away from home continue to outpace grocery prices. Different generations have different perceptions of the dinner meal occasion according to The NPD Group. These stories and a whole lot more This Week In Foodservice.Read more...
Considered one of the founders of Contemporary American cuisine as we know it and longtime chef/owner of the iconic mk Restaurant in Chicago, Michael Kornick serves as a model of lasting success and perseverance even through tough economic times. Not only has mk stood the test of time for decades, it has also been a training ground for numerous chefs, pastry chefs, sommeliers, managers and other restaurant staff who have gone on to win accolades and awards as well as open their own restaurants. Here’s what Kornick has to say about his own training ground and inspirational figures throughout his life and career.
Michael Kornick: Working with so many amazing people over the last 34 years and being able to learn from others and then teaching my craft to others.
Michael Kornick: Stand-up comedy
Michael Kornick: I am an avid wine collector and enthusiast, and a downhill skier. My wife Lisa and I also collect contemporary art, especially photography.
Michael Kornick: Operating a business (restaurant) specifically to pursue your art/craft and passion will not work any better than pursuing a business (restaurant) specifically to make money. Finding that balance is critical to long-term success.
Michael Kornick: Yes, I love what I do. I am proud of the contribution I have made as well as the emotional and financial benefits I have received from our great industry.