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.
RealEats, a newly launched subscription service that delivers healthy and delicious prepared meals, is now available to order on the East Coast. Made by some of America’s top chefs using all fresh, never-processed ingredients, RealEats aims to make real food simple.
Texas and Oklahoma based Foodservice Equipment and Supplies Rep Group Chrane Foodservice Solutions, LLC (Chrane) announced two promotions within the Chrane company: Nick Hughes was promoted to General Manager and Nick Sierra was promoted to Business Development Manager, Central Texas.
Reser’s Foodservice is partnering with Auguste Escoffier School of Culinary Arts to announce the “Hungry to Learn” competitive culinary scholarship. In the first round, 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.
Bob Evans Farms’ shares soared Tuesday after Post Holding Inc., the company that makes Honey Bunches of Oats and Grape-Nuts cereals, announced it was buying the company for about $1.5 billion.Bob Evans’ stock rose more than 6 percent to $77.
The road to a rewarding career in the food and hospitality industries just got shorter for career changers and college students. They can now use the college credits they have already earned to speed up their path to a valuable bachelor's degree from The Culinary Institute of America.