The National Restaurant Association (NRA) is now accepting nominations for the third annual Operator Innovations Awards (OI Awards). The awards celebrate restaurant operators that are transforming the industry with extraordinary creativity and commitment to innovation and excellence in execution.
Thomas Macrina, CEC, CCA, HGT, AAC, American Culinary Federation’s (ACF) national president, was recognized along with five other culinary industry advocates with the Antonin Carême Medal, November 3, at Monterey Marriott, Monterey, California, for their contributions to the culinary profession.
In a rapidly changing environment, FSR is excited to focus on 40 professionals under 40 that are making a name for themselves. The March issue will focus on the rising stars of the food service industry under 40 years old.
The Women’s Foodservice Forum (WFF) announced a new scholarship sponsored by The Coca-Cola Company for high potential women in the food service industry. The annual Chris Lowe Scholars Award provides a $15,000 grant to an outstanding woman in the food service industry.
Harlem Park to Park announced its second annual Harlem Hospitality and Culinary Conference, featuring top industry tastemakers and influencers from the worlds of food, hotels, nightlife and real estate.
More than 1,000 restaurateurs have taken advantage of the National Restaurant Association’s Notification Tool, an online resource designed to help employers meet the October 1 deadline to notify employees about government-run health insurance exchanges.
The National Restaurant Association’s Marketing Executive Group (MEG) is gearing up for its bi-annual conference-taking place at the Hyatt Grand in Downtown Denver on October 23 and 24.The two-day summit will feature back-to-back workshops and symposiums including nearly a dozen sessions covering everything from social media to brand development as well as panel discussions, industry keynote addresses, and plenty of networking opportunities.
Each year, The Multicultural Foodservice & Hospitality Alliance (MFHA) honors distinguished leaders of diverse background whose achievements have contributed to the advancement of the food and hospitality industry.
Celebrating its 25th anniversary, Outback knows when to go new—introducing updated designs, healthy menu options, and new flavor profiles—and when to stay true to its concept, culture, and proven leadership.
Even a chef admired the world over can discover new talents. In the midst of a landmark year, Chef Daniel Boulud discusses the 20th anniversary of New York’s iconic restaurant Daniel, the renovation and reopening this month of Midtown’s elegant French-American bistro—db bistro moderne, next month’s release of his new cookbook—Daniel: My French Cuisine, and his unique partnership with The Dalmore Distillery, which resulted in the first bespoke Single Malt Scotch Whisky created in collaboration with a Michelin-starred chef.
El Centro D.F. will open a second location of its vibrant Taqueria and Tequileria at 1218 Wisconsin Avenue, NW, 20007 in Georgetown in mid-August. Renowned chef and restaurateur Richard Sandoval is working with chef Juan Romero to showcase his popular Mexican comfort food, full of authentic flavors found throughout his homeland.
Phil Kafarakis, NRA's chief innovation and member advancement officer, discusses opportunities to bring more value to members.Name: Phil Kafarakis
Title: Chief Innovation and Member Advancement Officer for the National
Hometown: Silver Springs, Maryland
Hobbies: Extreme sporter; Tough Mudder; avid reader of business books and
Education: Bachelor of Science in Business Administration from Northern
Arizona University; International Executive MBA from the McDonough School
of Business at Georgetown University
Favorite Cuisine: Mexican
Personal: Married, with four grown children
Favorite Sports Teams: Baltimore Ravens; Georgetown Hoya's basketball
team; Panathinaikos F.
The FSR 50 salutes top performers whose 2012 revenues led the industry across five segments of the full-service restaurant industry: Casual Dining; Family Dining; Upscale Dining; Restaurant Groups; and Independent Operators.
In the restaurant game, there is no singular path to high revenues. This emerged as the one prevailing truth when FSR began its quest to highlight 10 of America's highest-performing, stand-alone restaurants.