Michelin-starred Chef Daniel Boulud’s Le Pavillon serves as a featured dining destination in one of Midtown Manhattan’s newest skyscrapers, One Vanderbilt.
At one temperature check, everything was fine. At the next, a reading over 40°F meant emptying the refrigerated, open-air merchandiser full of dairy products and prepared foods, with many items getting thrown away. This cycle happened over and over for a convenience store in Prosper, Texas, and the operator was getting frustrated, especially since the…
Many operators rely on heat strips at expediting counters, serving lines and more to keep menu items at optimal temperatures.
The acquisition marks the fourth for Parts Town’s parent since April.
Technomic cites softness in travel and leisure and less traffic for independents as reasons for the decline.
The Society for Hospitality and Foodservice Management released its “2021 Industry Standards and Benchmark Comparisons” study, and it puts numbers to trends that have become apparent in the industry—including rising product and labor costs and increasing check averages.
Mooyah Burgers, Fries and Shakes has tapped former Mongolian Concepts executive Doug Willmarth as its new president, replacing Tony Darden who left the brand in the spring to join Jack in the Box as senior vice president and COO.
Since March 2020, the continued existence—let alone health—of the restaurant industry has relied upon off-premise sales.
FER’s Multiunit Foodservice Equipment Symposium, a biennial event for foodservice equipment decision-makers, is scheduled for Jan. 17-19, 2022, in Tucson, Ariz.
For many operators, the pandemic showed how indispensable a microwave oven can be as a piece of cooking equipment in its own right.