Grill Concepts, Inc. appointed restaurant industry veteran Jeff Sladicka as its new Director of Culinary. Bringing more than 25 years of experience—most recently as executive chef and partner of the acclaimed Los Angeles-based Spark Restaurants—to his new role, Sladicka oversees culinary operations and menu development for all four GCI concepts across the country: The Grill on the Alley, Daily Grill, Public School On Tap, and The Point Restaurants, which includes rising seafood stars Laurel Point and Wewatta Point.
Chef Harold Moore and co-owner Julia Grossman opened Bistro Pierre Lapin (99 Bank Street), a bustling all-day, French-inspired, West Village eatery serving time-honored bistro staples with a New York twist.
Located on The Source Hotel’s expansive rooftop, The Woods is primed to become an essential dining destination in Denver; especially with the appointment of Brandon Biederman as the restaurant’s Executive Chef.
Staying true to its roots, Boston’s Pizza Restaurant & Sports Bar (Boston’s), announced the launch of its summer menu featuring thin crust gourmet pizzas built on the dough the brand has been making from scratch for more than 50 years.
ezCater, the only nationwide marketplace for business catering, launched ezDispatch, a new offering that connects restaurants and caterers to third-party delivery companies in their area. The service meets the delivery and set up standards required for business catering orders.
Ziosk, a leader in tabletop tablets for the restaurant industry, announced Friday it is once again revolutionizing the dining experience by making its pay at the table technology available to independent restaurants across the country with the company’s new Ziosk Aurizon tablet.
Welbilt, Inc., a leading global provider of commercial foodservice equipment, is launching its KitchenConnect digital services at this week’s National Restaurant Show Association in Chicago. KitchenConnect’s dashboard unlocks equipment information for chefs, operators, restaurant managers, and multi-unit owners to optimize the operation of their kitchens.
Kitchen managers and chefs have a number of daily responsibilities, including ensuring dishes are clean and spot free. In an effort to help improve productivity and manage operational costs, 3M Food Service Supplies recently launched two new product offerings in its Scotch-Brite Scour pads and sponges with POWER DOT technology—the Scotch-Brite Low Scratch Scour Pad 2000HEX and the Scotch-Brite Low Scratch Scour Sponge 3000HEX.
CraftWorks Restaurants & Breweries Group, Inc. announced that it has accepted the resignation of Srinivas Kumar who became CEO of the company in 2014. Fred Beilstein III will serve as interim CEO as he continues Mr.
Ardent Mills, North America’s leading flour supplier and grain innovator, is highlighting its new business unit, The Annex by Ardent Mills (The Annex), at the National Restaurant Association 2018 Show in Chicago from May 19-22.