Chef Brad Live
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Italian Wine Tasting and food pairing tonight, and BIG SALE at Winestyles tonight-Saturday! Come try some fun-for-summer reds, whites, and sparkling wines and dessert wines, and enjoy 15% off select wines, dozens of 6 for $60 selections, and gifts and accessories for 15-50% off (all T-shirts, jewelry and more for 50% off).
Stock up while you can, because these deals will go quickly!!
via Facebook | Wine and Accessories Sale!!!.
We’ve a got new look at Cuisinart.com. Stop by and plan your menus for the week ahead or download the Recipe Widget for meals at a moment’s notice.
Do we hear wedding bells? Brides to be, here’s your chance to win a romantic get away to the Caribbean. And, of course, there’s our Culinary Cook-off video contest open to everyone, so get those cameras ready—you might the lucky winner of five (5) Cuisinart products. No camera, no cry. Enter your recipe in the Get Cooking! contest for a shot at winning a “Wake up thoe Tastebuds” Kitchen Collection.
So, come on over, and see what’s brewing at Cuisinart.
Http://www.cuisinart.com
via Facebook | Message: Welcome to the New Cuisinart Website.
Our client is looking for GM/Partner’s for their Birmingham, AL market. If you are looking for a rewarding career that will allow you the chance to make great income based on your commitment and ability, please take a look at the GM/Partner opportunity.
Essential Functions and Responsibilities:
Carries out the restaurant plan in order to meet established operating standards, sales and profits. This is accomplished primarily through: hiring, training, and motivating restaurant employees; providing local store marketing; controlling costs; managing daily restaurant operations; and giving every customer outstanding service. Makes certain that the restaurant is consistently operated in agreement with the restaurant license agreement, the company’s Operations Manual, the drive-in’s standard operations systems and the drive-in policies and procedures.
Education and Training:
High School education or equivalent required. Advanced studies in business, restaurant management, or related field preferred.
Working Experience:
A minimum of six months of general restaurant or retail operations management experience, commensurate SONIC experience, or two to three years of restaurant experience as an Assistant Manager required.
Working Knowledge:
Thorough knowledge and understanding of restaurant or retail operations. General knowledge of functional support areas, including Human Resources, Training, Marketing, Finance, Payroll and Point of Sale Systems.
If interested please forward your resume to ATL Management Group at swhitfield@atlmanagementgroup.com
To view other opportunities available please go to www.atlmanagementgroup.com.
via Experienced Restaurant Manager.
It would be pretty easy to compare casino foodservice to a caterpillar changing into a butterfly.
Up until about 10 years ago, $2.99 buffets and $1.99 steak dinners geared to keep gamblers spending money at the casinos served as the center of this foodservice segment. Then more upscale restaurants began popping up, and celebrity chefs realized the potential of partnering with casinos.
Today, cities like Las Vegas and Atlantic City draw visitors with their food as well as their games. Although there are no specific statistics on casino foodservice sales, Chicago-based research firm Technomic reports that food purchases in the recreation foodservice segment are expected to total more than $4.7 billion in 2009. This is a significant increase from a decade ago, when these purchases totaled $3.6 billion.
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Corporate America has many resources and departments that help it manage the various details of its businesses. In contrast, foodservice and hospitality professionals wear many hats, shoot from the hip, dance backward in high heels and carry a huge load. Yes … we love it, we chose it and we wouldn’t have it any other way.
It’s a challenge to spend the requisite time to learn and assimilate new practices when your head is spinning from the daily grind of running a business. But learn new things we must, and recapturing our core values doesn’t hurt either. There is nothing like the reality of an economic downturn to shine a light on what we may have swept under the rug. For staying power in 2009 and beyond, smart restaurateurs and other foodservice-related business leaders must wake up every day and take their smart pills. They must focus every effort on delivering maximum quality and value along with exemplary customer service and a savvy marketing strategy.
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This past fall, Lettuce Entertain You, Enterprises (LEYE), opened its fifth Mon Ami Gabi location, this one in Reston, Va. Given today’s economy and LEYE’s objective to stay environmentally friendly, we knew we wanted to take steps that would not only help us save money but also help to reduce our carbon footprint. For a foodservice operator, perhaps one of the most beneficial payoffs of going “green” is saved overhead costs. Going way beyond recycling, operators continue to find new ways to become more environmentally friendly. These changes can be as small as installing energy-efficient lightbulbs, which use less electricity, or using less water, but these simple steps can help an establishment become more efficient and save money.
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Edward Don & Company is one of those iconic names within the foodservice industry and rightfully so. With its 2008 sales totaling $614 million, the North Riverside, Ill.-based company easily maintained its position as the leading foodservice equipment and supplies dealership by sales volume. And from 2002 through 2008, Edward Don & Company averaged an impressive 8.2-percent annual growth rate.
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Socialization, convenience, flexibility and access to freshly prepared foods rank high on the list of priorities for students at Colorado State University (CSU) in Fort Collins, Colo. A new residence option, Academic Village, which opened in August 2008, answers the needs of 2,100 students by giving them an intimate community experience.
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FE&S Latest Stories
Facility Design Project of the Year: The Ram’s Horn at the Commons Academic Village, Colorado State University, Fort Collins, Colo.
Merging function and form, this university’s marketplace-style dining operations provide a front-line and back-of-the-house showcase for equipment and supplies…Read More
News You Can Use
FIA Earns Charity Status and More..Read More
Ice Machines
Read all about ice machines, plus related articles, news, applicaitons and more…Read More
View From the Operator
In the flurry of major design projects, it’s possible for a foodservice operator’s voice or needs to get lost in the crowd. Good consultants know they are working toward one goal: bringing to life the vision of the end-user. At the same time, the foodservice operator also has a similar goal: bringing to life what their customers want…Read More
FIA Earns Public Charity Status
The Foodservice Institute of America announced that it has earned 501(c)(3) status as a public charity focused on industry education and research. As a result of achieving this status, FIA plans to move forward with a series of webinars, team projects and research initiatives…Read More
National Restaurant Association Elects New Board Members
The National Restaurant Association announced the election of 13 foodservice operators to serve on its board of directors. A total of eight board members were sworn in during the NRA’s annual meeting and trade show, which concluded last week in Chicago. The other five board members will assume their new responsibilities in January…Read More
Central Florida’s Caccamisi Passes
Following a long bout with cancer, Danny Caccamisi of Central Food Equipment in Lakeland, Fla., passed away on May 24. He was 50 years old…Read More
Foodservice Professionals on the Move
Electrolux and Kessenich’s are among the companies announcing moves this week…Read More
Commercial foodservice, Facility Design, Foodservice facilities, Kitchen design, E&S Applications, Professional kitchens
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NEW PRODUCTS
Product information on the newest foodservice equipment and supplies for foodservice professionals in all segments of the industry, both commercial and non-commercial.
via New Products for Foodservice and Restaurants – Foodservice Equipment & Supplies.
FIA Earns Public Charity Status
The Foodservice Institute of America announced that it has earned 501(c)(3) status as a public charity focused on industry education and research.
KI Pavilion at the NRA Show Showcases “Green” and High Tech Products
This year’s Kitchen Innovations pavilion featured 18 new products, many with a “green” focus, from energy-saving pots water treatment to composting equipment, water saving devices and more.
Foodservice Kiosks
FE&S Blogger Juan Martinez write about the benefits and drawbacks of these “all-in-one” type concepts.
Restaurant Inspirations from the Restaurant Show
A fast-paced and sometimes over-the-top educational session at the restaurant show served as fuel for the imagination and maybe even the germ of an idea for that next great restaurant.
via News You Can Use – 5/28/2009 1:03:00 PM – Foodservice Equipment & Supplies.
Available in a number of sizes for countertops or as stand-alone equipment, ice-making machines produce different ice products including cubes of different sizes and configurations as well as flaked, crushed or nugget ice. Some machines sit on top of soft drink dispensers and feed ice directly into their ice storage bins. Typically used in self-serve situations, such units eliminate the labor needed to fill bins manually while guaranteeing that customers have ice available to them during service periods. Larger ice-production systems include specially designed dispensers that load ice directly into buckets and carts. Nugget ice is an increasingly popular option since more consumers say they prefer it, and it can provide bottom-line benefits since it is slower to melt than flaked varieties and uses less water and electricity than cubed ice. Energy efficiency has become a determining factor in purchasing decisions. Smaller, 50-lb. cubers are growing in popularity in sports venues.
via Ice Machines – 5/28/2009 12:53:00 PM – Foodservice Equipment & Supplies.
A Sustainable Approach to Waste Management
Event Date: April 28, 2009 at 12:00 PM Eastern Daylight Time
FE&S’ panel of experts will explore ways foodservice operators can function more effectively and efficiently through managing their waste. The discussion will examine waste from operations to disposal and many other points in between. This includes examining potential waste sources before entering an operation, ways to reduce pre-consumer waste, options in reusing food and ingredients and how to reduce operating costs through effective management of post-consumer waste.
via Event Registration (EVENT: 139874).
Beverage News, Chef Brad's Blog Post, Equipment & Suplies, Food News, Hotel News, Industry News | No Comments »
In the flurry of artistic renderings, kitchen drawings, back and forth dealings, endless meetings, openings, closings, installations, and other activities associated with major design projects, it’s possible for a foodservice operator’s voice or needs to get lost in the crowd.
via View From the Operator – 5/28/2009 12:51:00 PM – Foodservice Equipment & Supplies.
Chef Brad's Blog Post, Equipment & Suplies, Industry News | No Comments »
Now hiring front desk and night audit positions
Must have customer expereince. Friendly and willing to work. Mulitask
Please email resume or contact infomation.
via Front desk hotel .
