“Local and sustainable” are the menu-development imperatives that today’s chefs must understand, a survey of instructors showed. Students are also being challenged to create delicious menus that hit important health and wellness goals.
Robert Fasce, Jr., CEC, Chris Jones, CEC, and Michael Wedderburn have been appointed to the top culinary positions at the properties in New York, Florida and the British Virgin Islands
Knouse Foods’ products, under its Lucky Leaf and Musselman’s brands, add quality and diversity to breakfast and brunch menus, with fruit fillings, apple juice, cheese sauces, and more. A recent study by Technomic reveals that nearly nine out of 10 consumers eat brunch at a restaurant at least occasionally. Additionally, Mintel predicts breakfast sales will […]
For the fourth consecutive year, The NPD Group is reporting that U.S. Foodservice Outlets are seeing an increase in breakfast customers, a 3% gain over last year. Quick service showed the strongest increase in breakfast visits, accounting for about 80% of total restaurant morning meals. U.S. consumers cut back on their restaurant visits at lunch […]
Hudson Riehle, senior vice president for the National Restaurant Association’s research and information services division, told attendees of the Women’s Foodservice Forum convention in Dallas that menu prices that vary at different times of day or on days of the week offer foodservice operators an opportunity to draw new traffic during off-peak times. At the […]
Executive Chefs at Canterbury GC in Beachwood, Ohio, Rocky Fork Hunt & Country Club in Gahanna, Ohio, and Westchester Country Club in Rye, N.Y., will prepare four portions of a main course featuring either duck, chicken or game hen, at Johnson & Wales University in Providence, R.I., on April 12. Three club chefs are up […]