First national standard created for green restaurants

By

Green Seal Inc.'s Environmental Standard for Restaurants and Food Services, GS-46, was approved on Sept. 9 by the American National Standards Institute (ANSI). It is the first Green Seal specification to be approved as an American national standard.

GS-46 is based on real data on the environmental impacts of restaurants and foodservice operators that include the effects of food, energy and water use and supplies. The standard offers a framework to guide operations on how to reduce their environmental impact to achieve Green Seal certification. GS-46, first published in May, was developed with input from stakeholders that include industry trade groups, operators, suppliers, academics and environmental and health organizations.

Green Seal Inc. is a nonprofit group based in Washington, D.C., that identifies consumer and institutional products and services that protect the environment and human health. ANSI is a private nonprofit organization that aims to enhance U.S. global competitiveness by promoting voluntary standardization.
0 comments
Labels:

Great American Dine Out offers chance for Food Network tour

By

Restaurants participating in Share Our Strength's 2009 Great American Dine Out could win a behind-the-scenes tour of Food Network studios and kitchen in New York City. Participating restaurants must send the money they have raised by Nov. 20 to be eligible. One multi-unit operator, one franchisee and one independent operator will win. The prize includes the tour; lunch with the executives from Food Network, National Restaurant Association and Share Our Strength; airfare; hotel; and transfers. To register, click here.

The Great American Dine Out is a week-long, nationwide event in which participating restaurants donate a portion of proceeds to help end childhood hunger in America. The event, which takes place Sept. 20 to 26, is a flexible program, meaning operators can decide how they want to implement and promote it.
0 comments
Labels: , ,

America's Best Restroom found in Branson, Mo.

By

Shoji Tabuchi Theatre in Branson, Mo., was named winner of the eighth annual America's Best Restroom Award from Cintas Corp. based on online votes from the public. The winning restroom features marble fireplaces, lion's head sinks, leather chairs, a hand-carved mahogany pool table, stained glass and chandeliers.

The Shoji Tabuchi Theatre received a plaque of recognition from Cintas and secured a spot in the America's Best Restroom Hall of Fame at www.bestrestroom.com. Coming in second place was the Tremont Plaza Hotel, Baltimore, Md.; in third was Radio City Music Hall in New York City; in fourth was Zeffirino Ristorante at The Venetian Resort, Hotel & Casino, Las Vegas; and in fifth was The Drake Hotel in Chicago.

Cintas created the Best Restroom Award in 2001 to honor businesses across the country that maintain exceptional hygiene with style in their public restrooms. Past winners have included restaurants, hotels, theaters, universities, airports and casinos.
1 comments
Labels: ,

OC Restaurant Week to feature live demos from So Cal's best chefs

By

As part of the Orange County Restaurant Association's Orange County Restaurant Week to be held Sept. 13 to 19, 12 chefs will perform live cooking demonstrations at Bloomingdale's Home Store at South Coast Plaza. During the demonstrations, guests can take part in gift card giveaways, book signings by chef-authors, magazine giveaways, free recipes and a chance to meet the chefs. Among participating chefs are: Vincent Muraco, chef, Zimzala; Hector Camarena, chef, The Ritz Restaurant and Garden; Arun K. Puri, executive chef, Royal Khyber, Fine Indian Cuisine; Ronnie Arnold, executive chef, hush; Jenny Ross, executive chef/owner, 118 Degrees; Cathy Pavlos, executive chef/owner, Lucca Café; and Miguel Garcia, chef, Kimera Restaurant.

More than 100 restaurants across Orange County are confirmed to participate in Orange County Restaurant Week. Participating restaurants will offer special three-course menus priced at $10, $15 and $20 per person for lunch and $20, $30 or $40 per person for dinner. Guests will also receive a 15 percent discount on select performances of the musical "Legally Blonde."

For more information, visit www.orangecountyrestaurantweek.com.
1 comments
Labels: ,

Chefs find creative recipes inspiration with new cheese brochure

By

The Wisconsin Milk Marketing Board has released the "Inspired Creations" brochure with cheese-centric menu ideas for chefs.

The brochure features new photography and chef-inspired menu applications from breakfast to dinner that highlight innovative ways to add Wisconsin Cheese to the menu:
  • Inspired breakfast offerings include "Sandwiches That Satisfy," "Classics With a Twist" and "Brunch."
  • Sandwich suggestions from clubs and melts to burgers combine with soup and salad recommendations to fill the lunch menu.
  • Appetizers, entrées and sides deliver big flavor in a range of sizes--from small plates to scintillating main dishes that steal the show.
  • No meal would be complete without dessert, and "Inspired Creations" showcases how sweet Wisconsin cheeses can add an element of surprise to after dinner menus.
Many of Wisconsin's more than 600 varieties, types and styles of cheese are featured throughout the brochure, offering chefs an easy-to-use resource for discovering and selecting cheeses that will help make their menu a culinary inspiration.

The "Inspired Creations" brochure and recipes can be found at www.EatWisconsinCheese.com/fs.
0 comments
Labels: ,

Delivery.com acquires Eats

By

Online ordering service Delivery.com has acquired Eats Media LLC, a restaurant information portal and social networking site for food enthusiasts. The acquisition strengthens Delivery.com's positioning and growth potential as an online destination providing local, same-day delivery of food and other items to individual consumers and companies.

"Delivery.com has a unique partnership model that pays customers substantial referral commissions for bringing new merchants and users on board," said Howard Lutnick, chairman and CEO of Cantor Fitzgerald, the financial services firm that owns Delivery.com, in a press statement. "The addition of Eats brings even more compelling content that our partners can leverage when promoting our properties."

Eats was created in 2002 in New York and has expanded to several other U.S. markets since. Joe Ariel, CEO and cofounder of Eats, will be the CEO of post-acquisition Delivery.com. Joining him are Jon Gershman, vice president of sales for post-acquisition Eats; Jonathan Mark, vice president of marketing; and Colin Sims, vice president of operations.
0 comments
Labels:

Regal Springs Tilapia contest winner announced

By

SPONSORED POST

Regal Springs Tilapia "Fishing for Frugal Recipes" contest challenged creative and cost-conscious cooks to devise frugal family meals costing less than $15 to prepare. A team of four Chicago restaurant chefs judged the amateur contest: Tony Priolo of Piccolo Sogno, Roger Herring of Socca, Chris Macchia of Coco Pazzo and Dirk Flanigan of The Gage.

(l to r) Regal Springs Tilapia contest judges Tony Priolo, Piccolo Sogno; Chris Macchia, Coco Pazzo; Dirk Flanigan, The Gage; and Roger Herring, Socca


The winning recipe was Tilapia Tostadas, by Emily Hobbs of Ozark, Mo., which included 1 pound of pan-fried Regal Springs Tilapia served with pineapple salsa. Hobbs was awarded a $5,000 prize for her entry; she plans to put the money toward attending the French Culinary Institute.

In addition to Hobbs' first-place finish, there were five finalists who each earned $150 and a three-month supply of tilapia. There were also five honorable mentions.

For the winning recipes or more information on Regal Springs Tilapia, visit www.regalsprings.com.
0 comments
Labels: , ,

Apparel for the chef with many hats

By

by Maggie Shea, Chef Magazine

This is an Online Exclusive article for the Foodservice Business section of the September/October issue of Chef Magazine.

Chefs and foodservice operators wear many hats besides their toques. In addition to preparing meals, they often must entertain guests and manage the back of the house, often spending long days--and nights--on their feet. As a result, they always must look presentable but feel comfortable, whether they’re working behind the stove or greeting customers as they dine. Chef has gathered a list of new products that look sharp and feel great.

Timberland Pro Series
For those extra-long shifts, Timberland Pro Series has redesigned its slip-resistant shoes to combat on-the-job fatigue. Formerly known as the Timberland Pro Black Series, the new Timberland Pro Five Star Series shoes feature molded inverted cones that support, collapse and return in key pressure zones for all-day standing comfort and back and leg support.
Timberland Pro Series Men’s Slip-Resistant Mond Slip-On

Timberland Pro Series Women's Parkset

The Five Star Series also features shock absorption on both wet and dry surfaces and has a unique tread design that allows for maximum surface contact and minimal slipping. The premium full-grain leather exterior creates a sleek, polished look. The Timberland Pro Five Star Series will be available in October for both men and women. For more information, visit www.timberlandpro.com, or call (888) 802-9947.

Culinary Classics
The Lucca Chef Coat from Culinary Classics is a presentation jacket that is comfortable enough to be worn in the kitchen. Chefs and restaurant operators who want to look professional while showcasing their personalities can select two fabrics to create their own unique, customized look. This two-tone jacket also has defined lapels, cuffs, side panels and buttons. Visit www.culinaryclassics.com or call (877) 378-4855 for more information.
Culinary Classics Lucca Chef Coat

Skechers
Work out while you work with Skechers Shape Ups for Work, the slip-resistant men’s work shoe that strengthens muscles, increases blood flow and reduces the impact on joints and lower back that comes from standing for long periods on the job. Shape Ups contain a soft polyurethane wedge insert and dynamic rolling bottom to simulate walking on a soft surface like sand.

Skechers Shape Ups for Work men's

The body compensates by activating muscles in the legs, buttocks, back and stomach, which in turn improves coordination, strength and blood flow. In fact, during a six-week trial of Shape Ups, participants lost an average of 3.25 pounds, reduced overall body fat by 1.125 percent and improved lower back endurance by an average of 37 percent. And be on the lookout for the women’s line of Skechers Shape Ups for Work, due out later this month. For more information, visit www.skechers.com or call (800) 746-3411.

Chefwear Inc.
As fall approaches, Chefwear Inc. is unveiling several new items. Riding on the success of its popular Eco-Friendly line of aprons, Chefwear has added new colors: chile, stone, honey, sweet potato, avocado and plum. The one-size-fits-all aprons, based on Chefwear’s classic Bib Apron style, are 100 percent Certified Organic cotton with an adjustable flapless neck loop and a roomy patch pocket. Chefwear also has added two new pant patterns to its line: Carnivale and Cupcakes. For more information, visit www.chefwear.com or call (800) 568-2433.
Chefwear Eco-Friendly Bib Apron in Avocado

BVT-Chef Revival
BVT-Chef Revival has revealed its newest line of Fresh Cool Crew Jackets with three-quarter-length sleeves in warm, attractive colors including Tomato, Spice, Mint and Steel, as well as White. These stylish poly-cotton jackets with a black collar and cuff project a professional image while remaining comfortable in any work environment. Visit www.chefrevival.com or call (800) 352-2433.
BVT-Chef Revival Fresh Cool Crew Jacket in Spice
0 comments
Labels:

U.S. Foodservice gives Atlanta Community Food Bank a lift

By

U.S. Foodservice donated three forklifts to the Atlanta Community Food Bank (ACFB) , which will increase the food bank's efficiency in lifting, transporting and distributing food by 20 percent. ACFB is a member of Feeding America, a national network of more than 200 food banks. ACFB distributes more than 2 million pounds of food and grocery items each month to its more than 800 partner agencies throughout 38 counties in metro Atlanta and northern Georgia.

(l to r) John Leake, president of U.S. Foodservice Atlanta; Bill Bolling, founder and executive director of the Atlanta Community Food Bank; and Marty Ross, vice president operations of U.S. Foodservice Atlanta

In an effort to help end hunger, U.S. Foodservice partnered with Feeding America to help get food to those who need it most. Last year, U.S. Foodservice donated more than $4 million in food and monetary support to Feeding America.
0 comments
Labels: ,