In an interview with Senior Associate Editor Kate Leahy, Shawn LaPean, director of foodservices for Cal Dining at the University of California at Berkeley, shares secrets for making 100% organic offerings profitable and reveals what college students expect and demand from their dining experiences.
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Farmers markets are appealing, colorful and fun. But is sourcing from one practical for bottom lines? Editor Kate Leahy follows Sous-Chef Emily Bruegge’s fiscal path through Chicago’s Green City Market to find out.
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By way of the heavily promoted flick, millions of people will learn about the culinary travails of the bewhiskered critter but only a fraction of those will recall the perfect alchemy that takes place in a pot when eggplant, zucchini, tomatoes, onions, bell peppers, garlic and herbs are simmered in olive oil.
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In his latest earth2table entry, Chef Stu Stein writes: "Well, not quite. Here’s the story of our mock service, which we did the day before the official opening. Everything was just fine. I had my entire staff on the floor and in the kitchen, so it actually turned out to be a good thing. Plenty of food, plenty of wine and plenty of waitstaff." • Read More
Recent high profile disputes between restaurateurs and their critics are the exception, not the rule. Blogs and community Web sites dilute the power of a critic and offer an opportunity for restaurateurs to start a dialog.
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Forbes.com ranks foodservice jobs as the worst paying in America. But industry representatives counter that career growth and ‘gateway’ employment offset modest starting salaries.
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Sales growth again outpaced unit growth among R&I’s 43rd Annual Top 400 Chains ranking, suggesting that many multi-unit restaurant operators have adopted top-dog McDonald’s Plan To Win strategy of seeking to be better rather than bigger.
