December 19, 2013
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Breaking Down 2014’s Top Chef Trends
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The National Restaurant Association released its annual What’s Hot Chef Survey for 2014. We caught up with Karen Malody, owner of Culinary Options and a trained chef and caterer, who shared her insights on each of the top food preparation methods listed in the report.
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Schoolhouse Sustainability: Taking a Gradual Approach to Remodeling
Consultant Greg Christian discusses the steps and outcomes from a visioning session that helped set the stage for implementing the strategy for Nardin Academy’s sustainable foodservice plan.
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Foodservice by Design: How Can You Ensure Efficient Menu Innovation?
Menu innovation is a wonderfully dynamic topic but we should all realize that it does not have to be complicated, says consultant Juan Martinez in his most recent blog post.
Facility Design Project of the Month: Cask & Larder, Winter Park, Fla.
Eight years ago, when James and Julie Petrakis opened their first restaurant, The Ravenous Pig, in Winter Park, Fla., they were determined to become leaders in showcasing local farmers, fishermen and artisanal purveyors. They achieved notable success: revenues have reached $3.5 million, and the restaurant attracts some 94,000 customers annually.
Consumers Want More than Convenience from C-Stores
What do consumers look for in convenience-store foodservice? More than convenience, according to data from Chicago-based Technomic.