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Read more More Coverage Upcoming events that you won’t want to miss Latest Articles All About Chef Vanessa Marquis What Makes John Doherty Special Hospital Food Will Be Forever Changed How to Pick the Right Cleaning Company About Chef Rubin Ruggier American Culinary Federation , Association for Healthcare Foodservice , Travel & Tourism COVID & Tradeshows Whether it’s safe to attend a trade show in 2023 or beyond depends on several factors. American Culinary Federation , Who’s Who Chef Rene Marquis Becomes New ACF National President The first miliary chef to hold this role, he is committed to reinvigorating the membership base. Uncategorized Inside the World of Personal Chefs Delving into the culinary world as a personal chef is a journey filled with unique flavors, creativity, and a dynamic connection with food and people. Labor & Economics The Best Way for a Restaurant to Get a Liquor License Obtaining a liquor license for your restaurant is a significant step in enhancing the dining experience and potentially increasing revenue. Hospitality News’ intrepid video interviewer Martin Daniels chats with FoodWorks at the International Restaurant and Food Service Show 2024. View Image Check our BSE’s set-up getting underway at the 2024 International Restaurant and Food Service Show. View Image 2024 International Restaurant and Food Service Show attendees check out Alean Air Group’s booth. View Image Hospitality News’ intrepid video interviewer Martin Daniels interviews Restaurant Technologies’ Chase Zhuang at the 2024 International Restaurant and Food Service Show. View Image Check out Billboard Uniforms’ booth from the 2024 International Restaurant and Food Service Show! View Image Hospitality News’ intrepid video interviewer Martin Daniels discuss TurboChef at the 2024 International Restaurant and Food Service Show. View Image A lively session at the 2024 International Restaurant and Food Service Show! View Image Some of the crowd at the 2024 International Restaurant and Food Service Show. View Image Learning more about Amptra at the 2024 International Restaurant and Food Service Show. View Image Veronica McLymont What Gen Z Wants: A Look Inside Their Food Preferences Gen Z is anyone born in 1997 or later. Gen Z’s spending power is on the rise. A recent Bloomberg report says the young students and professionals now command $360 billion in disposable income. Business Spotlight Bringing the Harlem Community Together A Flexible Commercial Kitchen is Connecting A Community through Innovation and Strategic Partnerships Most Popular Upcoming & Recent Events 18 - 21 May Saturday National Restaurant Association Show McCormick Place | 2301 S Martin Luther King Dr., Chicago, IL View Detail 20 May Monday 2024 NRA Networking Breakfast Union League Club of Chicago | 65 W Jackson Blvd, Chicago IL View Detail 10 - 13 June Monday ACE Annual Conference & Expo Grand Siena Resort and Casino | 2500 E 2nd St., Reno, NV View Detail No event found! View All Upcoming and Recent Events Latest Magazine Edition Hospitality News Magazine Hotel, Dining & Eatery Trends View our entire magazine edition as a formatted PDF document. Download for free and get access to the latest news across the industry. View All Editions March/April Featured Topics Table Talk All Articles Who’s Who All Articles Chef Highlights All Articles Industry Icons All Articles Product Spotlight Association for Healthcare Foodservice National Conference Most Innovative Product Robojo delivers the experience of the future! Our automated coffee kiosk optimizes labor through speed, reliability and consistent output. Available 24/7 and drinks made in less than 60 seconds. With our MyAppCafe app, order and pay ahead to pickup your order including custom latte art of your choice! To learn more about Robojo, visit robojocoffee.com Increase Productivity, Save Money, and Improve Food Safety You take precautions to manage temperature, but what happens when no one sees the threat coming, and it hits at the worst possible time? You’re probably doing more with less, especially now with the staff shortages that many are facing. While you’re short-staffed, the last thing you need is an emergency. Diverting staff to manage a refrigeration breakdown adds to your workload, generates loss, and negatively impacts morale. The OneEvent® remote refrigeration monitoring system provides rea… View All Table Talk What Makes John Doherty Special By Eddie Daniels, Publisher of Hospitality News I cannot say this about many of the people profiled in HOSPITALITY NEWS, but Chef John Doherty was a customer of mine when he was the Executive Chef at the world-famous Waldorf Astoria. From what I remember, he had an office elevated about seven feet above the main kitchen with a large window giving him the opportunity to sit at his desk but also see what was going on in his kitchen. Chef Doherty truly had his finger on the pulse of ev… Skopos Hospitality’s Growing NJ Empire Back in 2013-2014, brother Dean had the opportunity to venture away from costuming to design a few bars that his boss was partnered with. At the same time, Tom was working as a craft brewer and bartender at High Point Brewing company in Butler, NJ, which helped familiarize the brothers with the bar hospitality scene. Their first project was the opening of Cowan’s Public in Nutley, NJ where both of their parents were from and father tended bar at, proving a great homecoming for the siblings…. View All Who’s Who Farm to Bed” Northwell Health has transformed its foodservice program over the last seven years. Northwell Health hired Michelin Star Chef Bruno Tison — the legendary Executive Chef of the Plaza Hotel when he was 30, among other accolades and accomplishments – to be its Assistant Vice President of Food Services and Corporate Executive Chef at the end of 2017. The health system was the first in the country to hire a Michelin Star chef. In the seven years since he began reinvigorating hospital food, lo… All About Chef Vanessa Marquis Chef Vanessa Marquis, CEC, AAC, is from the Salad Bowl of America, Salinas Valley, California. She attended the Professional Culinary Institute in Campbell, CA. Chef Vanessa Marquis is currently the Corporate Executive Chef/Director of Culinary Innovation at FSC Franchise Co. (The Brass Tap, Beef ‘O’ Brady’s, and Newk’s Eatery). After starting her career at CoredValle, a private country club in Central California, her experience grew in the galleys to include working on Royal Caribbean Cr… View All Subscribe to...