One of the tired stereotypes about F&B jobs such as cooking, bartending, and serving is that they’re just a way station to collect a paycheck until that employee finishes school or “makes it” in a different career.
In our May/June issue, we'll take an in-depth look at what makes wedding showcases at the Mission Inn Hotel & Spa in Riverside, California a model for other hotel wedding sales efforts. In the meantime, here's an observation on wedding color trends from the Mission Inn's Director of Catering Anderson Ewing: “More brides are using ivory or white linens with gold accents. We have noticed that the more bold color choices are not as popular, as brides want a more sophisticated look. We have also noticed that there has been an increase in greenery in the floral arrangements to make
Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
Kerry Foods Contact: 800-670-2666, www.kerryfoodservice.com Create Scratch Flavor in Minutes With New Line of Products From Chef’s Pass™ BELOIT, Wis. (April 10, 2017) — Chef’s Pass™, recently introduced by Kerry Foods, helps chefs bolster their menu with fresher meals featuring simple, natural ingredients. This new line of speed-scratch products includes Caramelized Vegetable Reduction, Bruschetta Builder and Quick Pickling Brine. Each includes a unique blend of proprietary ingredients to help quickly create finished products in five minutes or less. Whether chefs are looking to quickly caramelize onions, mushrooms or potatoes; quickly pickle jalapenos, peppers or carrots; or simply build a
I've had the pleasure this past weekend of learning more about pork, from production to plate and from snout to tail, at the National Pork Board's annual Pork Summit at the Culinary Institute of America's Greystone campus in St. Helena, California.
Southern Aluminum Contact: 800-221-0408, www.southernaluminum.com The innovative design of the T2 Table™ saves valuable time, money, and storage space. Quickly convert an 18" training table and modesty panel into a 30" banquet table, creating two tables in one. Watch the video now to learn more! SOUTHERN ALUMINUM’S Buffet Risers have raised traditional foodservice setups to a new level. Available in a unique Swirl finish, these functional yet elegant accessories create a sophisticated linenless presentation. Universal shapes and interchangeable heights form dramatic arrangements to increase service space. Create a linenless, contemporary atmosphere with the sophisticated design of SOUTHERN ALUMINUM’S XCube Table™.
More Than Meeting Expectations The innovative design of the T2 Table™ saves valuable time, money, and storage space. Quickly convert an 18" training table and modesty panel into a 30" banquet table, creating two tables in one. Choose from hundreds of laminate top options to coordinate with any décor. This one-of-a-kind table is ideal for transforming meeting spaces into banquet settings.
Lion's Wood Banquet Furniture Contact: 866-822-5374, www.lwbanquetfurniture.com Banquet Furniture Design Contest Lion’s Wood Banquet Furniture announces its Banquet Furniture Design Contest. Visit www.lwbanquetfurniture.com and download your submission form. The contest entry deadline is May 12th. We will pick at least one idea to develop. We will set up a design station in our booth at NRA and design the product right there at the show. Our Director of Design will be in the booth and will be sketching and drawing, collaborating with the contest winner and our other designers at the home office. Before the end of the show,
Dannon Foodservice Contact: www.dannonfoodservice.com Dannon Basil Pesto and Farro Parfait Savory Greek Parfaits are an easy way to meet consumer demand for better-for-you, on-trend, afternoon snacks. Learn how to make this Basil Pesto & Farro Parfait - Watch the video now! According to Technomic’s Snacking Occasion Report, 60% of consumers are seeking healthier snacks. As a result, parfaits are up 10%, and smoothies are now No. 5 of the top 10 drinks on restaurant menus. To further drive sales opportunities, research shows that consumers will pay 34% more for items made with Greek yogurt, and nearly three-quarters of consumers are