Funds will benefit students from Emerson School of Hospitality in Buffalo, N.Y.
March 12, 2020
The Dr. Shirley Brown – Rich Products scholarship will send three students from Emerson School of Hospitality (PS 302), a vocational high school focused on the culinary arts, to the CIA—the world’s premier culinary college—to pursue an associate degree in culinary or baking and pastry arts.
Spring Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus
March 2, 2020
The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare.
National Restaurant Association annual report finds that industry sales are projected to reach $899 Billion in 2020
February 28, 2020
The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers.
Increasingly, consumers inquire about the health benefits of individual ingredients
February 24, 2020
Beyond wanting to know how beverages are prepared, consumers are inquiring about the health benefits of the individual ingredients, how those ingredients were sourced, and if the people who sourced them were treated and compensated fairly.
Fourth generation Cristin Illes Kahale takes over as CEO
January 15, 2020
Illes Foods has played a key role in the creation and development of highly successful menu items for national restaurant chains, protein processors, and retailers.
New National Restaurant Association survey identifies top restaurant menu trends for the coming year
January 14, 2020
Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list of top 10 trends.
Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.