BlueCart, a B2B SaaS company, is the only mobile procurement app on the market in which restaurants and bars are directly connected with their exclusive network of suppliers. Using data from BlueCart’s user community of 37,000 businesses, the report focuses on U.
Edward Don & Company, a nationwide distributor of foodservice equipment and supplies, announced the acquisition of certain assets of Atlanta Fixture and Sales Company, Inc., located in Atlanta, Georgia.
Vermont’s own New England Culinary Institute, an international leader in culinary education, welcomed Chef Earle Test, an active member of the American Culinary Federation (ACF) and Certified Executive Chef (CEC,) Certified Culinary Educator (CCE) and Certified Culinary Administrator (CCA) to its Montpelier campus as Vice President of Academic and Student Affairs.
Brakebush Brothers Inc., a leading processor of poultry products, is expanding its operations in Marquette County to meet the growing demand for its products. The company expects to create more than 200 jobs and invest $86 million for the expansion of its production facilities in Westfield.
US Foods announced the expansion of its US Foods Scholars program into Arizona. US Foods Scholars awards financial support and professional development opportunities to students who plan to pursue an education in the culinary arts and enter the restaurant industry.
US Foods Holding Corp., one of the largest foodservice distributors in the United States, announced results for the third quarter and first nine months of fiscal 2017.Third Quarter HighlightsTotal case volume increased 2.
Uber Eats Charleston has chosen Eli’s Table as the launching pad for its second foray into the greater Charleston delivery market. An Uber spokesperson told Charleston Hospitality Group’s Resource Management Director, Alexis McDaniel Barnes, they chose Eli’s Table due to its high profile and the size and breadth of locations and demographics for the restaurant group’s other properties.
NESCO—the United Nations Educational, Scientific and Cultural Organization—this week named San Antonio a Creative City of Gastronomy, and The Culinary Institute of America played a major role in helping San Antonio earn that designation.
The International Foodservice Editorial Council (IFEC) and The J.M. Smucker Company’s Away From Home division are pleased to announce Bridge House as the recipient of IFEC’s second annual Food For Good Award.
Reser’s Foodservice partnered with the Auguste Escoffier School of Culinary Arts to introduce the “Hungry to Learn” competitive culinary scholarship. The culinary students were challenged to create a recipe for a “Mac Daddy” dish, using Reser’s Macaroni and Cheese as the base, that would stand out on any restaurant menu.
Kontos Foods, which celebrates its 30th anniversary this month, set plans for continued expansion of production and staff in Paterson, N.J. In addition to hiring more full-time employees, the manufacturer and distributor of traditional artisan breads plans to expand its facility and add new machinery.
Brakebush Brothers, Inc. a 92 year-old family owned value-added processor of chicken products, after an exhaustive multi-state search, has chosen Greenville, Texas as the location for its next processing facility.
The Culinary Institute of America (CIA), in collaboration with Suntory Group, one of the world's leading consumer product companies, launched the second year of its Advanced Cooking: Japanese Cuisine course at the college's New York campus.
The International Foodservice Manufacturers Association (IFMA) announced the recipients of the 11th annual Distributor Awards, which acknowledges distributor leadership and overall excellence within the foodservice industry.
For the 17th consecutive year, ITW Food Equipment Group products have been recognized by foodservice operators, consultants and dealers as the industry’s category leaders.Foodservice Equipment & Supplies magazine’s annual Best in Class Awards once again recognize Hobart, Traulsen and Vulcan for outstanding equipment quality and performance.