California Avocados are at peak quality through August. When slightly mashed and slathered on toasted bread—which is trending right now—fresh avocados transform a breakfast side into a satisfying meal and provide foodservice with a springboard of creativity.
The North American Olive Oil Association launches a consumer initiative to boost the comparatively low—but greatly improved—per-capita U.S. consumption of 1 liter of olive oil per year.
To fully harness the power of restaurant information, operators must first identify where they are on the learning curve and then plot a course to progress along it. While most operators aren’t behind the curve compared to their competition just yet, the landscape is changing, and playing offense is better than defense.
According to the CIA-Harvard 2015 Menus of Change Annual Report, innovation and plant-forward menus are on the rise, but so are consumer confusion and climate and water impacts.
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change® Leadership Summit, held for the first time at the Hyde Park, N.Y., campus of The Culinary Institute of America, which presents the initiative in partnership with Harvard T. H. Chan School of Public Health.
Three educators earned recognition and professional development for unleashing creativity in the culinary classroom at the 11th-annual CAFÉ Leadership Conference
The Idaho Potato Commission (IPC) recognized secondary and postsecondary educators with the 2015 Idaho Potato Commission Innovation Awards at the 11th-annual Leadership Conference of the Center for the Advancement of Foodservice Education (CAFÉ) in Niagara Falls, N.Y., in June.
CAFÉ’s president, editor-in-chief of “Gold Medal Classroom,” reports on an important keynote presentation at the 11th-annual Leadership Conference in Niagara Falls, N.Y., in June.
By Mary Petersen
Chef Christian De Vos (pictured), vice president of Food & Beverage and Guest Services for Delaware North Parks & Resorts based in Buffalo, N.Y., addressed attendees of the 2015 CAFÉ Leadership Conference at Niagara Falls Culinary Institute with a keynote presentation on June 20.
We avoid daily potential hurricanes or tsunamis in our restaurants by being well prepared, living and thriving on the quality of our mise en place and ability to adapt. Teaching physical, intellectual and emotional mise en place will help students become organized for any possibility.
Foodie culture continues to marinate in U.S. cities, along with its various cousins the farm-to-table and craft-beer movements. Many cities are encouraging restaurant districts and boutique eating, and reaping the benefits.
With this in mind, Livability.com has named the Top 10 Best Foodie Cities, 2015. These cities strongly support local farmers, showcase regional cuisine and provide residents with an innovative and eclectic mix of restaurants and delicious food to eat.
The Club Foundation, based in Alexandria, Va., is pleased to announce the five recipients of the 2015 Joe Perdue Scholarship:
Strawberries are a favorite of American diners, and operators across the country—from quick-service venues to fine-dining restaurants—use strawberries on menus in every daypart to generate orders. Guaranteed to appeal, California strawberries enhance and add value to salads, appetizers, desserts, beverages, sauces and condiments.
With such broad popularity, the California Strawberry Commission knows there are thousands of signature strawberry items on menus waiting to be discovered. So, the commission is asking foodservice pros to take a photo of their favorite strawberry dish to share—in their own operations or when dining out.
Simply take a photo of the strawberry item, then e-mail it to This email address is being protected from spambots. You need JavaScript enabled to view it.. Be sure to include your name, mailing address, the name of the dish and the name of the restaurant. Even easier, you can also post on social media using #strawberryspotting. In exchange, each month through October 30, 2015, the California Strawberry Commission will select a favorite photo, publicize it on the website and in its operator newsletter, and send a berry nice gift in appreciation. Let the strawberry snapping begin!