The Sustainable Business Leadership Council met earlier this month to review opportunities and options, challenges and changes for the food and foodservice industry, and to plan the 2016 Menus of Change leadership summit that will be held at The Culinary Institute of America’s Hyde Park campus from June 14–16.
Eighteen years ago, Donnie Madia confronted a daunting professional dilemma.As a founding partner in One Off Hospitality, a Chicago-based enterprise now responsible for some of the Windy City’s foremost dining treasures, including Avec, The Publican, and The Violet Hour, Madia and his colleagues battled—albeit cordially—over the name of the group’s inaugural restaurant in the city’s West Loop neighborhood.
It’s a thought that draws a swift and effortless laugh from Ty Neal, the co-founder and owner of Matchbox Food Group.On the verge of the largest, most ambitious and, yes, daunting, expansion in the Washington, D.
When Cara Stadler, chef/owner of Tao Yuan in Brunswick, Maine, and BaoBao Dumpling House in nearby Portland, was 16, she sat down and wrote a 10-year plan for herself. She had just graduated from high school in Berkeley, California, where she’d been living with her aunt, after a junior year spent abroad in China and craving more diversity than her small hometown in Massachusetts could offer.
Bored. Maybe even depressed. That’s the last thing you expect one of the most esteemed and successful restaurateurs in America to say on the day before opening a new concept. But that is precisely how Stephen Starr described his feelings the day before opening the Continental in Miami last month.
Let’s start with how to open a restaurant. In order to generate strong word of mouth, one method is to have a soft opening, also known as a “friends and family” opening, where people are invited for free dinners or discount dinners.
The Idaho Potato Commission recognized secondary and postsecondary educators with the 2015 Idaho Potato Commission Innovation Awards at the 11th-annual Leadership Conference of the Center for the Advancement of Foodservice Education in Niagara Falls, New York, in June.
The Culinary Institute of America’s Applied Food Studies (AFS) major debuted in January. This new program provides a broad and interdisciplinary perspective on the complex and interrelated issues in the food world today.
Valerie James has spent 25 years serving everything from soups and pizza to classic New England lobster at her restaurant in Holden, Massachusetts. Val’s Restaurant has become a community landmark, and James’ story recently inspired a documentary, Celebrity Female Chefs Transforming the Food Industry.
At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.
A few weeks ago, Tim McEnery was at a supermarket in the suburbs of Chicago, perusing the cereal aisle, shopping basket dangled nonchalantly over the crook of his elbow. He glanced from name to name on the shelves—did he want his favorite, Frosted Flakes, or a more robust wheat bite?—while tugging on his polo, which had a logo of a delicate white feather in the corner, along with a few inscrutable words that dissolved into a wrinkle.