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“Farm to Bed”
Northwell Health hired Michelin Star Chef Bruno Tison — the legendary Executive Chef of the Plaza Hotel when he was 30, among other accolades and accomplishments – to be its Assistant Vice President of Food Services and Corporate Executive Chef.
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Veronica McLymont
What Gen Z Wants: A Look Inside Their Food Preferences
Gen Z is anyone born in 1997 or later. Gen Z’s spending power is on the rise. A recent Bloomberg report says the young students and professionals now command $360 billion in disposable income.
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Bringing the Harlem Community Together
A Flexible Commercial Kitchen is Connecting A Community
through Innovation and Strategic Partnerships
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Association for Healthcare Foodservice National Conference Most Innovative Product
Robojo delivers the experience of the future! Our automated coffee kiosk optimizes labor through speed, reliability and consistent output. Available 24/7 and drinks made in less than 60 seconds. With our MyAppCafe app, order and pay ahead to pickup your order including custom latte art of your choice!
To learn more about Robojo, visit robojocoffee.com
Increase Productivity, Save Money, and Improve Food Safety
You take precautions to manage temperature, but what happens when no one sees the threat coming, and it hits at the worst possible time? You’re probably doing more with less, especially now with the staff shortages that many are facing. While you’re short-staffed, the last thing you need is an emergency. Diverting staff to manage a refrigeration breakdown adds to your workload, generates loss, and negatively impacts morale.
The OneEvent® remote refrigeration monitoring system provides rea…
What Makes John Doherty Special
By Eddie Daniels, Publisher of Hospitality News
I cannot say this about many of the people profiled in HOSPITALITY NEWS, but Chef John Doherty was a customer of mine when he was the Executive Chef at the world-famous Waldorf Astoria.
From what I remember, he had an office elevated about seven feet above the main kitchen with a large window giving him the opportunity to sit at his desk but also see what was going on in his kitchen.
Chef Doherty truly had his finger on the pulse of ev…
Skopos Hospitality’s Growing NJ Empire
Back in 2013-2014, brother Dean had the opportunity to venture away from costuming to design a few bars that his boss was partnered with. At the same time, Tom was working as a craft brewer and bartender at High Point Brewing company in Butler, NJ, which helped familiarize the brothers with the bar hospitality scene. Their first project was the opening of Cowan’s Public in Nutley, NJ where both of their parents were from and father tended bar at, proving a great homecoming for the siblings….
“Farm to Bed”
Northwell Health has transformed its foodservice program over the last seven years.
Northwell Health hired Michelin Star Chef Bruno Tison — the legendary Executive Chef of the Plaza Hotel when he was 30, among other accolades and accomplishments – to be its Assistant Vice President of Food Services and Corporate Executive Chef at the end of 2017. The health system was the first in the country to hire a Michelin Star chef. In the seven years since he began reinvigorating hospital food, lo…
All About Chef Vanessa Marquis
Chef Vanessa Marquis, CEC, AAC, is from the Salad Bowl of America, Salinas Valley, California. She attended the Professional Culinary Institute in Campbell, CA. Chef Vanessa Marquis is currently the Corporate Executive Chef/Director of Culinary Innovation at FSC Franchise Co. (The Brass Tap, Beef ‘O’ Brady’s, and Newk’s Eatery).
After starting her career at CoredValle, a private country club in Central California, her experience grew in the galleys to include working on Royal Caribbean Cr…
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