Special FE&S-led sessions in the Kitchen Innovations Showroom will offer foodservice dealers, operators and consultants a forum to discuss equipment trends and topics.
What’s old is new again. Old-timey Jewish delis are as much a part of the restaurant industry fabric as burger chains. Just because they are well-established does not mean these concepts don’t continue to evolve. In fact, next-generation versions of the Jewish deli meet modern appetites with convenient, fast-casual service and stepped up classics.
The Brick Side Eatery brings new menu options to the University of Pittsburgh Medical Center’s staff and visitors at the Montefiore campus.
Industry awards matter. We take them very seriously here at FE&S and see them as an important extension of our responsibility in covering the foodservice industry. We spend a lot of time talking among ourselves, as well as with our contributing editors, readers, industry insiders and advertising partners, as part of the decision-making process with any FE&S recognition. Hopefully you will agree that our roster of winners over the years is reflective of that care and consideration.
Top achievers tend to share some common traits: They are problem solvers, tireless hard workers and always strive to do better.
Schwindt becomes president of the service agents association.
Edie Ames was named chief executive officer for The Pie Hole, a Los Angeles-based pie and coffee shop with global expansion ambitions.
Chef Joseph Elevado was named chief culinary officer for Prep Kitchen, a San Diego-based multi-unit operator.
Church’s Chicken promoted Felicia White to senior director of training and development.
