G2 —short for Grains & Greens —is the 2020 winner of the Foodservice Pioneering Concept competition presented by HX: The Hotel Experience. The winning G2 concept touches on many elements that connect with current trends, including creating a touchless experience and offering locally sourced ingredients.
The Society for Hospitality and Foodservice Management recognized the accomplishments of six foodservice professionals with the organization’s annual Directors Awards.
Wood Stone Corporation, a Washington-based manufacturer of stone hearth and specialty cooking equipment, expanded the roles for two company veterans and added someone new to its leadership team.
Juice It Up! tapped Carlo Verdugo to serve as director of operations and business development. In his new role, Verdugo will oversee all aspects of operations including franchise development, real estate, training, store design and construction.
In the midst of COVID-19, the food safety stakes have become even higher.
Don Hinshaw, The Sterno Group CEO, plans to retire effective Dec. 31, 2020. Upon Hinshaw’s retirement, Craig Carnes, group president, Foodservice Products Group, will become CEO of The Sterno Group.
SEFA, a dealer-based foodservice equipment and supplies buying group, recognized the contributions of some of its member companies and suppliers through a series of annual awards. Specifically, SEFA named Avanti Restaurant Solutions member of the year and Hatco Supplier of the Year.
The Foodservice and Hospitality Division of the American Jewish Committee will honor those foodservice professionals who have passed due to COVID-19 with a virtual memorial service that will take place on October 14, 2020.
When it comes to food safety, most everything hinges on proper food preparation.
In a move aimed at supporting the fast-casual chain’s growth plans, Zaxby’s tapped restaurant industry veteran Vanessa Fox to serve as its first-ever chief development officer. Fox comes to Zaxby’s from Jack in the Box, where she held a similar position.
Ascending to the CEO role of your company is the dream for many people. For Cini Little’s Kathleen Held, that dream came true in May during a nightmare period for the foodservice industry.
Problems pop up when staff do not fully understand or follow food safety procedures. Implementing a system of checks and balances ensures staff adhere to proper protocol.
The importance of proper cleaning and sanitizing has been put in the spotlight with the pandemic; customers today expect restaurants to go above and beyond what was once standard.