Libbey Foodservice has launched a wide range of products that encourage farm-to-table service. Inspired by the organic movement, these products are designed to complement fresh, local foods, and help owners and operators of restaurants, bars, and hotels capitalize on the farm-to-table trend.
Executive sous chef Ron Aleman announced that the 4,700 square foot 210 seat downtown Chicago restaurant and bar, aria, , has launched a redesigned menu that incorporates American regional cuisine with Asian influences.
Situated in Nantucket Island’s historic downtown district, American Seasons restaurant is known for its hyper-fresh ingredients and seasonal culinary dishes.“At American Seasons restaurant, we’ve had a garden for 10 years.
The beverage industry wastes millions of dollars every year as bartenders struggle to clean dirty pour bottles and dispense their contents accurately. To wage war on this waste epidemic, TableCraft launched the SaferFood Solutions PourMaster, the first and only NSF certified pour bottle that is easy to clean, dishwasher safe, and designed with PerfectFlex technology for easier and more controlled dispensing of mixers, juices, and even high viscosity liquids.
With the weather heating up, many consumers focus on eating healthy, better-for-you options and gravitate towards light, refreshing salads. Kraft Foodservice offers operators the opportunity to benefit with Kraft YES Pack—a game-changing dressings package that stands for Yield, Ease, and Sustainability.
Chef John Mooney’s reputation for introducing forward thinking culinary concepts throughout his career in the U.S. and abroad precedes him. It is no different at Bell Book & Candle (BB&C) restaurant, where he and partner Mick O’Sullivan created New York’s first rooftop vertical Aeroponic tower garden, dubbed the “Garden of Earthly Delights”.
Kendall College and the Center for the Advancement of Foodservice Education (CAFÉ) presented 2013 CAFÉ/Kendall College Green Awards to two culinary-arts training programs during a June 20 reception at CAFÉ’s 9th-annual Leadership Conference for foodservice educators in Miami, Fla.
The National Restaurant Association unveiled a new report focused on sustainability best practices for the foodservice industry.Created under the National Restaurant Association’s Conserve initiative, the free report, “Bright Ideas: Sustainability Tips from Industry Experts,” features tips, trends, and real-world advice from industry experts who appeared at this year’s National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.
Just in time for summer, Nick’s Cove Restaurant, Oyster Bar and Cottages is announcing Frog Creek Farms, its new on-site farm and garden that is already producing most of the restaurant’s leafy greens and eggs.
Santa Catalina Island locals and visitors now have a spectacular new destination for the freshest sustainable seafood. And while the new, 6,900-square-foot restaurant has been completely rebuilt from the ground up, everything else about the place is grounded in history.
Unilever Food Solutions, the food service division of Unilever, today shares its ambition to help chefs make 200 million meals healthier, tastier, and more enjoyable every day by 2020. In North America, in support of this ambition, the goal is to help operators reduce 1 billion calories on restaurant menus and through a partnership agreement with The Culinary Institute of America (CIA), to help develop a sustainable food service industry.
As a menu staple, it’s a given that leftover potatoes are found in most foodservice kitchens. To prove the opportunity for profit from yesterday’s entrée and side dish, the Idaho Potato Commission asked chef-instructor Richard Nickless of the Culinary Institute of Charleston to calculate the cost of producing popular entrees from items stored in the reach-in.
Betco Corporation announced the launch of Green Earth Devour Drain Gel. Green Earth Devour Drain Gel is uniquely formulated for naturally maintaining drains and odors typically found in food service applications as well as other commercial areas.
SCA, the maker of the Tork brand of away-from-home paper products, is celebrating the 10-year anniversary of the Xpressnap napkin dispenser system, the revolutionary one-at-a-time dispenser that has transformed the foodservice industry by dramatically cutting paper waste.