PlotWatt monitors and tracks the energy consumption of your restaurant—appliance by appliance—every minute of the day. Listen as Dunkin' Donuts franchisee Pete Turner talks about Plotwatt's core offerings.
September is the National Restaurant Association's Food Safety Month. This video, highlighting the "top eight" most common food allergies, is the first part of a series geared toward food allergen awareness among restaurant staff.
World Central Kitchen, the humanitarian organization founded by Chef Jose Andres, has put the finishing touches on a sustainable school kitchen in Palmiste Tampe, one of the poorest regions in Haiti. FSR magazine will have an exclusive interview with Andres in its January issue. Subscribe now.
The pumpkin spice latte (PSL) is back on the menu at Starbucks this month. This year marks the 10th season it's been offered, and Starbucks made a series of ads showing a small town celebrating the PSL. This one features a talent show.
Gazpacho is a pleasing chilled soup, and there isn't much kitchen sweat involved. In this video, chef Aaron Chambers of New York City's Boulud Sud demonstrates his recipe, created in the Andalusian style of southern Spain.
Chef Alice Waters discusses the renovation of her flagship restaurant after a fire in March, and details the recent re-opening. Waters is a well-known healthy and organic food advocate, as well a pioneer of "California Cuisine."
Mario Batali is back. He launched a YouTube cooking show earlier this month called "Batali Cooks 4," creating a dish in each episode that features four different ingredients as suggested by fans on Twitter. First he makes a monkfish piccata.
In this video series, Dave Arnold of the New York bar Booker and Dax presents cocktail recipes and techniques. First up is the Corsair, a tequila cocktail made with preserved lemons and chased with a Miller High-Life.
Grant Achatz, Mike Bagale, and Eric Rivera share the process of menu planning, invention, and inspiration behind Chicago's Michelin three-starred Alinea. What's next for the restaurant? Maybe an Alinea-owned farm, they say.