Sous vide (soo-veed), French for "under vacuum," is a cooking technique that vacuum seals food in a specially designed pouch and slow cooks it in water at precise temperatures.
The Manufacturers' Agents Association for the Foodservice Industry (MAFSI) recognized a series of members and other foodservice professionals with the organization's annual awards.
FE&S: Is sous vide becoming more popular in the United States?
A diverse menu executed in a vibrant display kitchen pairs nicely with a dynamic bar package and has kept this casual dining concept on the rise.
Thomas becomes national sales manager for T&S Brass division.
More than half of consumers purchase food for takeout at least once a week, according to Technomic.
Deal for CEC valued at $1.3 billion.
Combining their passion and creativity with a small but effective equipment package, independent operators continue to make significant inroads in the coffee business.
Baker steps aside to focus on sales, distribution and more.
New format allows customers to purchase individual slices of pizza.
Cleveland-based distributor joins DFI's portfolio of companies that includes All Points, FMP and Tundra.
Summit Partners buys majority interest in national parts distributor.
Foodservice industry veteran assumes business development role.
Dreibholz becomes interim CEO for the casual dining chain.
The independent manufacturers' rep firm will go to market as Mirkovich-Casper
Stroner comes on board as vice president.
NRA predicts 2014 will be the fifth consecutive year of growth for the restaurant industry.
Restaurant industry veteran becomes vice president of enterprise supply chain.
