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FOOD BROKERS
If you would like to add or revise your Food Brokers business listing here, please contact us. Thanks! Advantage Food Marketing 159 Adams Ave., Hauppauge, NY 11788-3601, (631)348-8989 Apex Foodservice Group 5211 Militia Hill Road Plymouth Meeting, PA 19462 610.825.5700 Major Lines: Uncle Ben’s, Pierce Foods, Ventura Food, Ken’s Food Infusion Food Marketing 2021 HURRICANE SEASON PREPAREDNESS FOR YOUR HOSPITALITY May 18, 2021. From flood waters, property damage, power loss and spoiled food, coping with the aftermath of a powerful storm could be very troublesome for restaurant owners. Therefore, during the Atlantic Hurricane season, which officially runs from June through November 30, hospitality business owners and managers must take a multi-pronged SOURCING SUSTAINABLY: A PEEK INSIDE FOODLINK’S NEW Sarah Bulmer is the Marketing Manager for Singer Equipment Company, supporting strategic communication with Singer’s diverse range of hospitality clients and manufacturer partners. She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@singerequipment.com.MARISOL PLATA Q&A
Throughout the pandemic, Chef José Andrés’ nonprofit World Central Kitchen has been at the forefront of dining a solution. Next fall, his iconic brand is set to expand its New York City footprint. Zaytinya and Bazaar by José Andrés are set to open in Nomad’s Ritz-CarltonNew York.
THE IMPORTANCE OF RECIPE COSTING CARDS David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. MANAGING YOUR SALES TAX WITH GRUBHUB, DOORDASH AND UBER DAVO Automated Sales Tax integrates with many popular POS systems to set aside sales tax daily and file and pay it when it’s due, on-time, and in-full. Put your sales tax on autopilot and never worry about it again. David can be reached at david@davosalestax.com or(888) 659-8432.
AVERAGE SQUARE FOOTAGE OF A HOW TO CREATE A RESTAURANT One small station should take up 6–10 square feet, sufficient for 20 diners. One large central station should be anywhere from 25–40 square feet. This would be sufficient for 60 diners. If your restaurant will have a bar, in determining the length you should allow for 1 foot 8 inches to 1 foot 10 inches per person for standing roomonly.
SHEA GALLANTE, EXECUTIVE CHEF, LINCOLN RISTORANTE, NYC Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants. Developing a unique and innovative style, Gallante has brought his culinary skill to respected establishments such as Felidia, Bouley, and Cru, eventually going on to open his own restaurant, Ciano. BROOKLYN RESTAURATEURS BRING OLD SCHOOL ITALIAN CHARM TO The father and son duo of Pasquino and Michael Vitiello, two of the forces behind beloved Queen Marie Italian Restaurant in Brooklyn Heights, NY, are crossing the Hudson to open Ristorante MV in the historical small town of Bernardsville, NJ. When asked about the move, Michael Vitiello said, “Opening a restaurant in New Jersey was always our five-year plan. TOTAL FOOD SERVICE NEWSNEWSMAGAZINERESOURCESADVERTISECONTACTQ&A Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends andFOOD BROKERS
If you would like to add or revise your Food Brokers business listing here, please contact us. Thanks! Advantage Food Marketing 159 Adams Ave., Hauppauge, NY 11788-3601, (631)348-8989 Apex Foodservice Group 5211 Militia Hill Road Plymouth Meeting, PA 19462 610.825.5700 Major Lines: Uncle Ben’s, Pierce Foods, Ventura Food, Ken’s Food Infusion Food Marketing 2021 HURRICANE SEASON PREPAREDNESS FOR YOUR HOSPITALITY May 18, 2021. From flood waters, property damage, power loss and spoiled food, coping with the aftermath of a powerful storm could be very troublesome for restaurant owners. Therefore, during the Atlantic Hurricane season, which officially runs from June through November 30, hospitality business owners and managers must take a multi-pronged SOURCING SUSTAINABLY: A PEEK INSIDE FOODLINK’S NEW Sarah Bulmer is the Marketing Manager for Singer Equipment Company, supporting strategic communication with Singer’s diverse range of hospitality clients and manufacturer partners. She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@singerequipment.com.MARISOL PLATA Q&A
Throughout the pandemic, Chef José Andrés’ nonprofit World Central Kitchen has been at the forefront of dining a solution. Next fall, his iconic brand is set to expand its New York City footprint. Zaytinya and Bazaar by José Andrés are set to open in Nomad’s Ritz-CarltonNew York.
THE IMPORTANCE OF RECIPE COSTING CARDS David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. MANAGING YOUR SALES TAX WITH GRUBHUB, DOORDASH AND UBER DAVO Automated Sales Tax integrates with many popular POS systems to set aside sales tax daily and file and pay it when it’s due, on-time, and in-full. Put your sales tax on autopilot and never worry about it again. David can be reached at david@davosalestax.com or(888) 659-8432.
AVERAGE SQUARE FOOTAGE OF A HOW TO CREATE A RESTAURANT One small station should take up 6–10 square feet, sufficient for 20 diners. One large central station should be anywhere from 25–40 square feet. This would be sufficient for 60 diners. If your restaurant will have a bar, in determining the length you should allow for 1 foot 8 inches to 1 foot 10 inches per person for standing roomonly.
SHEA GALLANTE, EXECUTIVE CHEF, LINCOLN RISTORANTE, NYC Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants. Developing a unique and innovative style, Gallante has brought his culinary skill to respected establishments such as Felidia, Bouley, and Cru, eventually going on to open his own restaurant, Ciano. BROOKLYN RESTAURATEURS BRING OLD SCHOOL ITALIAN CHARM TO The father and son duo of Pasquino and Michael Vitiello, two of the forces behind beloved Queen Marie Italian Restaurant in Brooklyn Heights, NY, are crossing the Hudson to open Ristorante MV in the historical small town of Bernardsville, NJ. When asked about the move, Michael Vitiello said, “Opening a restaurant in New Jersey was always our five-year plan. UNDERSTANDING THE RESTAURANT REVITALIZATION FUND Stacy L. Gilbert is an audit and tax partner at Citrin Cooperman, with over 30 years of expertise providing tax, accounting, business, and forensic valuation services.She has a strong focus in the restaurant and hospitality industries, serving as co-leader of the firm’s Restaurant and Hospitality Practice and specializing in strategic business consulting services, including with respect to 2021 HOSPITALITY INDUSTRY OUTLOOK: ISSUES, IMPLICATIONS The hospitality industry has been devastated by the COVID-19 pandemic, perhaps more so than any other sector.With restaurants struggling to stay open for business and many closing their doors for good, at nearly 40% of all job losses, hospitality unemployment is at four times greater than the national average 1 and more layoffs are expected. While these difficult realities remain, we must look PPP AND PPE: BEWARE THE SHORT DISTANCE IN-BETWEEN The program essentially forced our banks and our businesses into being conduits between the federal government and employees. PPP surely is well-intentioned, but like many ill-conceived, not properly thought out, and with entirely rushed tactics without any strategy, it has been anything but helpful for anyone in hospitality. JOHNSONVILLE DEBUTS NEW SAUSAGE STRIP LINE TO ENHANCE BOTH In the wake of COVID-19, the restaurant industry has had to adapt overnight just to survive. Grab-and-go and takeout are two innovations that have been foundational to a restaurant’s success in the “new normal.” Diners have mobilized and the industry has mobilized withthem.
THE TRUTH ABOUT SUCCESSFUL RESTAURANTS 16 hours ago · David “Rev” Ciancio is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business.. He is now a hospitality marketing consultant, customer and technology evangelist with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and ICONIC REWARDS NETWORK IS BACK WITH FULL PORTFOLIO OF As vaccinations continue to become more prevalent, customers are clamoring to return to eateries everywhere. Although this is great in a vacuum, the reality is that the competition for the attention of these flocking diners is stiff. Many businesses, particularly smaller-scale operations with wounded budgets due to the pandemic, will struggle to stand out. COOKING WITH CBD OIL: A BEGINNER’S GUIDE 1 day ago · In the last few years, CBD has demonstrated to be more than just a fad, and that’s even more evident in the kitchen. As the hemp extract starts appearing in everyday items, more people are experimenting with cooking with CBD Oil—a great way to incorporate the cannabinoid in a fun and more engaging way into your diet. HOBART’S NEW AWARD WINNING AMTL TWO LEVEL DOOR TYPE 16 hours ago · Hobart announced last month the addition of the new AMTL Two Level Door Type Commercial Dishwasher to its complete line of dishwashers. Engineered to deliver the legendary Hobart Clean, the AMTL dish machine offers two wash chambers to maximize dish room throughout and efficiency while delivering superior wash performance. MCDONALD’S WORKERS ACROSS U.S. CONTINUE FIGHT FOR $15 WAGE Across the United States, thousands of workers of the fast food chain McDonald’s took part in a one day strike action on May 19. The strike was called as part of the National Day of Action for $15/hr by the Fight for 15 campaign to protest what are deemed as “povertywages.”
WHEN A LOSS OCCURS: A GUIDE TO NAVIGATING THE COMMERCIAL 1 day ago · Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “whitetablecloth" dining
TOTAL FOOD SERVICE NEWSNEWSMAGAZINERESOURCESADVERTISECONTACTQ&A Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends andFOOD BROKERS
If you would like to add or revise your Food Brokers business listing here, please contact us. Thanks! Advantage Food Marketing 159 Adams Ave., Hauppauge, NY 11788-3601, (631)348-8989 Apex Foodservice Group 5211 Militia Hill Road Plymouth Meeting, PA 19462 610.825.5700 Major Lines: Uncle Ben’s, Pierce Foods, Ventura Food, Ken’s Food Infusion Food Marketing WHAT'S HIDING IN YOUR PLANT BASED MEAT? PPP AND PPE: BEWARE THE SHORT DISTANCE IN-BETWEEN The program essentially forced our banks and our businesses into being conduits between the federal government and employees. PPP surely is well-intentioned, but like many ill-conceived, not properly thought out, and with entirely rushed tactics without any strategy, it has been anything but helpful for anyone in hospitality. MAKING SENSE OF SALES TAX EXEMPTION CERTIFICATES MANAGING YOUR SALES TAX WITH GRUBHUB, DOORDASH AND UBER DAVO Automated Sales Tax integrates with many popular POS systems to set aside sales tax daily and file and pay it when it’s due, on-time, and in-full. Put your sales tax on autopilot and never worry about it again. David can be reached at david@davosalestax.com or(888) 659-8432.
SHEA GALLANTE, EXECUTIVE CHEF, LINCOLN RISTORANTE, NYC Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants. Developing a unique and innovative style, Gallante has brought his culinary skill to respected establishments such as Felidia, Bouley, and Cru, eventually going on to open his own restaurant, Ciano. ARE SERVICE DOGS ALLOWED IN RESTAURANTS? Accordingly, restaurants must allow individuals with disabilities to bring their service dogs onto the business premise in all areas customers are generally allowed or the public is invited (even if the restaurant has a “no pets” policy or animals are prohibited by state or local health codes). Additionally, restaurants must admitservice
BROOKLYN RESTAURATEURS BRING OLD SCHOOL ITALIAN CHARM TO The father and son duo of Pasquino and Michael Vitiello, two of the forces behind beloved Queen Marie Italian Restaurant in Brooklyn Heights, NY, are crossing the Hudson to open Ristorante MV in the historical small town of Bernardsville, NJ. When asked about the move, Michael Vitiello said, “Opening a restaurant in New Jersey was always our five-year plan. BUSTING THE LABOR COST MYTH The 28.89 percent labor cost is a real example of a barbecue concept I worked with. They offer quick-serve and catering. When I first started working them, they were doing about $3 million in volume. One month they were projecting they would do $165,000, another they projected $420,000, and a third month they projected sales would be $224,000. TOTAL FOOD SERVICE NEWSNEWSMAGAZINERESOURCESADVERTISECONTACTQ&A Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends andFOOD BROKERS
If you would like to add or revise your Food Brokers business listing here, please contact us. Thanks! Advantage Food Marketing 159 Adams Ave., Hauppauge, NY 11788-3601, (631)348-8989 Apex Foodservice Group 5211 Militia Hill Road Plymouth Meeting, PA 19462 610.825.5700 Major Lines: Uncle Ben’s, Pierce Foods, Ventura Food, Ken’s Food Infusion Food Marketing WHAT'S HIDING IN YOUR PLANT BASED MEAT? PPP AND PPE: BEWARE THE SHORT DISTANCE IN-BETWEEN The program essentially forced our banks and our businesses into being conduits between the federal government and employees. PPP surely is well-intentioned, but like many ill-conceived, not properly thought out, and with entirely rushed tactics without any strategy, it has been anything but helpful for anyone in hospitality. MAKING SENSE OF SALES TAX EXEMPTION CERTIFICATES MANAGING YOUR SALES TAX WITH GRUBHUB, DOORDASH AND UBER DAVO Automated Sales Tax integrates with many popular POS systems to set aside sales tax daily and file and pay it when it’s due, on-time, and in-full. Put your sales tax on autopilot and never worry about it again. David can be reached at david@davosalestax.com or(888) 659-8432.
SHEA GALLANTE, EXECUTIVE CHEF, LINCOLN RISTORANTE, NYC Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants. Developing a unique and innovative style, Gallante has brought his culinary skill to respected establishments such as Felidia, Bouley, and Cru, eventually going on to open his own restaurant, Ciano. ARE SERVICE DOGS ALLOWED IN RESTAURANTS? Accordingly, restaurants must allow individuals with disabilities to bring their service dogs onto the business premise in all areas customers are generally allowed or the public is invited (even if the restaurant has a “no pets” policy or animals are prohibited by state or local health codes). Additionally, restaurants must admitservice
BROOKLYN RESTAURATEURS BRING OLD SCHOOL ITALIAN CHARM TO The father and son duo of Pasquino and Michael Vitiello, two of the forces behind beloved Queen Marie Italian Restaurant in Brooklyn Heights, NY, are crossing the Hudson to open Ristorante MV in the historical small town of Bernardsville, NJ. When asked about the move, Michael Vitiello said, “Opening a restaurant in New Jersey was always our five-year plan. BUSTING THE LABOR COST MYTH The 28.89 percent labor cost is a real example of a barbecue concept I worked with. They offer quick-serve and catering. When I first started working them, they were doing about $3 million in volume. One month they were projecting they would do $165,000, another they projected $420,000, and a third month they projected sales would be $224,000. TOTAL FOOD SERVICE NEWS Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends and A CHANGING RESTAURANT INDUSTRY IN THE NEW NORMAL Joseph Tangredi is an Associate at Ellenoff Grossman & Schole LLP in the firm’s Labor & Employment practice group. Joseph specializes in advising clients in the hospitality industry on labor and employment legal matters, and also defends his clients in labor arbitrations before the NLRB, and against wage/hour and discrimination claims brought in federal and state courts. BUILDING TRUST IS HARD, LOSING TRUST IS EASY 1 day ago · Like most notably insightful things, Edelman’s recently released 21 st annual Trust Barometer offers both great opportunities and challenges. For the first time in history, business is now the world’s most trusted institution, yet undercurrents of distrust ripple through every demographic and sector. GREAT PERFORMANCES, BRONX NYC: BEHIND THE DESIGN 1 day ago · Since founding Great Performances in 1980, Liz Neumark has embraced the concept of participating in, serving, and enhancing the communities they serve.. With the iconic caterer’s recent move to the Bronx that “giving back” DNA continues to be a priority. As with so many leaders in the restaurant and foodservice industry, Neumark put her own personal agenda aside to serve her UNDERSTANDING THE RESTAURANT REVITALIZATION FUND Stacy L. Gilbert is an audit and tax partner at Citrin Cooperman, with over 30 years of expertise providing tax, accounting, business, and forensic valuation services.She has a strong focus in the restaurant and hospitality industries, serving as co-leader of the firm’s Restaurant and Hospitality Practice and specializing in strategic business consulting services, including with respect to BUYING OR SELLING A RESTAURANT Total annual occupancy cost $55,200 with average sales of $1MM is ~5.5% – BUT – declining sales and a 3 – 4% increase in rent, taxes etc., per year gets you over 7% fast and climbing if YOU can’t drive sales quickly enough. Therefore I wouldOVERUSED WRISTS
CTS involves compression and inflammation of the median nerve, a different soft tissue. Symptoms of wrist tendonitis are pain in the wrist and forearm, reduced range of motion, a feeling of tightness or achiness, loss of hand strength and numbness. There will be inflammation and swelling of the tendons around the wrist and thetightness can
AVERAGE SQUARE FOOTAGE OF A HOW TO CREATE A RESTAURANT One small station should take up 6–10 square feet, sufficient for 20 diners. One large central station should be anywhere from 25–40 square feet. This would be sufficient for 60 diners. If your restaurant will have a bar, in determining the length you should allow for 1 foot 8 inches to 1 foot 10 inches per person for standing roomonly.
CONSISTENCY IS EVERYTHING IN A HOSPITALITY OPERATION Consistency Is Everything In A Hospitality Operation. Whether you run a food truck, coffee shop, fast casual or full-service restaurant, know that every interaction between your staff and each guest must be consistent and memorable across your operation. This comes with regular consistent training as a given, but more importantly theculture of
PROTECTING YOUR HOSPITALITY BUSINESS FROM WORKPLACE D irect contact with the public is a necessary component of work in the hospitality industry, exposing your employees to various risk exposures.. Although it is crucial to take steps to protect your employees from hostile customers and intruders, it is important to remember that many incidents of workplace violence occur from within.When hostile workplace behavior goes unchecked, it can have TOTAL FOOD SERVICE NEWSNEWSMAGAZINERESOURCESADVERTISECONTACTQ&A Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends andFOOD BROKERS
If you would like to add or revise your Food Brokers business listing here, please contact us. Thanks! Advantage Food Marketing 159 Adams Ave., Hauppauge, NY 11788-3601, (631)348-8989 Apex Foodservice Group 5211 Militia Hill Road Plymouth Meeting, PA 19462 610.825.5700 Major Lines: Uncle Ben’s, Pierce Foods, Ventura Food, Ken’s Food Infusion Food Marketing WHAT'S HIDING IN YOUR PLANT BASED MEAT? PPP AND PPE: BEWARE THE SHORT DISTANCE IN-BETWEEN As if the hospitality industry didn’t already suffer from too many middlemen to begin with, along comes the Payroll Protection Program. The program essentially forced our banks and our businesses into being conduits between the federal government and employees. MAKING SENSE OF SALES TAX EXEMPTION CERTIFICATES MANAGING YOUR SALES TAX WITH GRUBHUB, DOORDASH AND UBER David Joseph is the co-founder of DAVO Sales Tax and a former restaurant owner. DAVO Automated Sales Tax integrates with many popular POS systems to set aside sales tax daily and file and pay it when it’s due, on-time, and in-full. ARE SERVICE DOGS ALLOWED IN RESTAURANTS? For more information about this article, advice and counsel regarding your rights and responsibilities as a public accommodation provider, or for service animal training for your employees, please contact Carolyn D. Richmond at 212.878.7983 or crichmond@foxrothschild.com, Glenn S. Grindlinger at 212.905.2305 or ggrindlinger@foxrothschild.com, Matthew C. Berger at 646.601.7658 or SHEA GALLANTE, EXECUTIVE CHEF, LINCOLN RISTORANTE, NYC Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants. Developing a unique and innovative style, Gallante has brought his culinary skill to respected establishments such as Felidia, Bouley, and Cru, eventually going on to open his own restaurant, Ciano. BUSTING THE LABOR COST MYTH David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. BROOKLYN RESTAURATEURS BRING OLD SCHOOL ITALIAN CHARM TO The father and son duo of Pasquino and Michael Vitiello, two of the forces behind beloved Queen Marie Italian Restaurant in Brooklyn Heights, NY, are crossing the Hudson to open Ristorante MV in the historical small town of Bernardsville, NJ. When asked about the move, Michael Vitiello said, “Opening a restaurant in New Jersey was always our five-year plan. TOTAL FOOD SERVICE NEWSNEWSMAGAZINERESOURCESADVERTISECONTACTQ&A Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends andFOOD BROKERS
If you would like to add or revise your Food Brokers business listing here, please contact us. Thanks! Advantage Food Marketing 159 Adams Ave., Hauppauge, NY 11788-3601, (631)348-8989 Apex Foodservice Group 5211 Militia Hill Road Plymouth Meeting, PA 19462 610.825.5700 Major Lines: Uncle Ben’s, Pierce Foods, Ventura Food, Ken’s Food Infusion Food Marketing WHAT'S HIDING IN YOUR PLANT BASED MEAT? PPP AND PPE: BEWARE THE SHORT DISTANCE IN-BETWEEN As if the hospitality industry didn’t already suffer from too many middlemen to begin with, along comes the Payroll Protection Program. The program essentially forced our banks and our businesses into being conduits between the federal government and employees. MAKING SENSE OF SALES TAX EXEMPTION CERTIFICATES MANAGING YOUR SALES TAX WITH GRUBHUB, DOORDASH AND UBER David Joseph is the co-founder of DAVO Sales Tax and a former restaurant owner. DAVO Automated Sales Tax integrates with many popular POS systems to set aside sales tax daily and file and pay it when it’s due, on-time, and in-full. ARE SERVICE DOGS ALLOWED IN RESTAURANTS? For more information about this article, advice and counsel regarding your rights and responsibilities as a public accommodation provider, or for service animal training for your employees, please contact Carolyn D. Richmond at 212.878.7983 or crichmond@foxrothschild.com, Glenn S. Grindlinger at 212.905.2305 or ggrindlinger@foxrothschild.com, Matthew C. Berger at 646.601.7658 or SHEA GALLANTE, EXECUTIVE CHEF, LINCOLN RISTORANTE, NYC Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants. Developing a unique and innovative style, Gallante has brought his culinary skill to respected establishments such as Felidia, Bouley, and Cru, eventually going on to open his own restaurant, Ciano. BUSTING THE LABOR COST MYTH David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. BROOKLYN RESTAURATEURS BRING OLD SCHOOL ITALIAN CHARM TO The father and son duo of Pasquino and Michael Vitiello, two of the forces behind beloved Queen Marie Italian Restaurant in Brooklyn Heights, NY, are crossing the Hudson to open Ristorante MV in the historical small town of Bernardsville, NJ. When asked about the move, Michael Vitiello said, “Opening a restaurant in New Jersey was always our five-year plan. TOTAL FOOD SERVICE NEWS Welcome to the official website of Total Food Service. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors.Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends and A CHANGING RESTAURANT INDUSTRY IN THE NEW NORMAL Joseph Tangredi is an Associate at Ellenoff Grossman & Schole LLP in the firm’s Labor & Employment practice group. Joseph specializes in advising clients in the hospitality industry on labor and employment legal matters, and also defends his clients in labor arbitrations before the NLRB, and against wage/hour and discrimination claims brought in federal and state courts. BUILDING TRUST IS HARD, LOSING TRUST IS EASY 16 hours ago · Like most notably insightful things, Edelman’s recently released 21 st annual Trust Barometer offers both great opportunities and challenges. For the first time in history, business is now the world’s most trusted institution, yet undercurrents of GREAT PERFORMANCES, BRONX NYC: BEHIND THE DESIGN 1 day ago · Since founding Great Performances in 1980, Liz Neumark has embraced the concept of participating in, serving, and enhancing the communities they serve.. With the iconic caterer’s recent move to the Bronx that “giving back” DNA continues to be a priority. As with so many leaders in the restaurant and foodservice industry, Neumark put her own personal agenda aside to serve her UNDERSTANDING THE RESTAURANT REVITALIZATION FUND Stacy L. Gilbert is an audit and tax partner at Citrin Cooperman, with over 30 years of expertise providing tax, accounting, business, and forensic valuation services.She has a strong focus in the restaurant and hospitality industries, serving as co-leader of the firm’s Restaurant and Hospitality Practice and specializing in strategic business consulting services, including with respect to BUYING OR SELLING A RESTAURANT David Sederholt is a multi-discipline entrepreneur who has launched and built numerous companies in specialty finance, foodservice and commercial real estate over 40 years. After owning, financing and operating over a dozen restaurants in his career he found a niche in serving small businesses seeking financing and strategic advice.OVERUSED WRISTS
Symptoms of wrist tendonitis are pain in the wrist and forearm, reduced range of motion, a feeling of tightness or achiness, loss ofhand strength and
WHAT YOU NEED TO KNOW ABOUT HUMAN RESOURCES IN THE FOOD We sat down with David Lewis of Operations Incorporated, a human resources outsourcing and consulting practice based out of Norwalk, CT. David has worked in HR for 30 years, at a couple of Fortune 500 companies along the way before starting Operations Inc in 2001. PROTECTING YOUR HOSPITALITY BUSINESS FROM WORKPLACE D irect contact with the public is a necessary component of work in the hospitality industry, exposing your employees to various risk exposures.. Although it is crucial to take steps to protect your employees from hostile customers and intruders, it is important to remember that many incidents of workplace violence occur from within.When hostile workplace behavior goes unchecked, it can have CONSISTENCY IS EVERYTHING IN A HOSPITALITY OPERATION Hospitality is as simple as this: Are all aspects of the service provided by each and every team-member happening "for" the guest or "to" the guest? With consistent training, the former should be your experience offering and become the calling card of your operation and remember, every detail counts in the guest’s eye.__
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Howard Greenstone Q&APartner,
Pizza Loves Emily and Emmy Squared READ MOREHoyt Jones Q&A
President,
Jersey Mike’s Subs READ MOREGuy Heksch
Q&A
Global
Vice President, Pure Grey, Culinary Concepts Hospitality Group, Marriott International READ MOREGarrett Oliver Q&A
Brewmaster,
The Brooklyn Brewery READ MOREAllie Wainer Q&A
Executive Vice
President & Chief Customer Officer of Sid Wainer & Son READ MOREFoodservice
News
BACK TO BUSINESS: FLEXIBILITY IN CRISIS MANAGEMENT Total Food Service - May 4,2020
In line with all government and market indicators, we now turn our fullest attention to the practical and necessary back to business matters. The highly respected, carefully monitored, Engagious Back to Normal Barometer offers information and insights that...Chef
News
CALL TO ACTION: LI CHEFS ON THE FRONTLINE FEEDING WORKERS AT... Joyce Appelman - May 4, 2020 “We believe it is our duty to feed the frontline workers the best way we know, and that’s to cook and provide healthful breakfast, lunch and dinner seven days a week,” says Chef Allison Fasano.Foodservice
News
RESTAURANT MARKETING TIPS DURING CORONAVIRUS Total Food Service - May 1,2020
And now with restaurants starting to slowly open across the nation, we have to pivot again. One question that keeps coming up over and over again is when should we start marketing again? My quick answer: you should have never stopped.Foodservice
News
SURVEY: RESTAURANT INDUSTRY HAS LOST TWO-THIRDS OF WORKFORCE Total Food Service - May 1,2020
From beloved corner diners, to favorite independent restaurants to well-known chains, the entire restaurant industry has lost two-thirds of its workforce, more than eight million employees, as a result of COVID-19 closures, according to a new national survey... TOP WASTE STRATEGIES FOR RESTAURANTS AND FOOD DISTRIBUTORS IN APANDEMIC
Total Food Service - April29, 2020
The IFDA projects the food distribution industry will lose $24 billion over the next three months alone. However, there are still ways that restaurants and food distributors can reduce food waste and stick to sustainable practices that customers seek. 7 CBD OIL RECIPES YOU CAN PREPARE FOR RELAXING Total Food Service - April29, 2020
These CBD oil recipes are incredible for people seeking an incredible cannabidiol administration method. With the recipes, you can make dishes, drinks, and tasty confectionaries without worrying about its natural taste. They are convenient methods for your daily dose... WILL THE SELF-ORDER KIOSK HELP US TRANSITION TO IN-RESTAURANT DINING? Total Food Service - April28, 2020
In an era where social distancing will be part of the norm - Self-Order Kiosks are a proven aid in improving speed of service and may assist with safety. In regards to customer safety and keeping close interactions to a minimum, the use of SOK may be a... TOP ASIAN FOOD TRENDS TO LOOK OUT FOR Total Food Service - April28, 2020
Top mukbang channels have done plenty to whet viewers’ taste buds to the wonders of Asian cuisine, with everything from ramen to Korean mozzarella corn dogs whetting viewers’ appetites for more. THE NEXT PHASE OF YOUR BUSINESS: PRIORITIZING EXPERTISE ANDCOLLABORATION
Total Food Service - April27, 2020
The business sun will not magically come out tomorrow; rebirth is anything but automatic. Indeed, expect this next phase to be the most challenging thing you've ever experienced as a business. The best practices to guide you and your team include... CALL TO ACTION ON THE HEALTHCARE AND HOSPITAL FOODSERVICE FRONT LINE: MEETING THE CHALLENGE OF COVID-19 Joyce Appelman - April 26, 2020 We want to share accurate information and understand the hurdles that your colleagues in healthcare and hospital foodservice are facing during this time. We are thankful to Patrick LaMont for his time during this crisis to share his leadership insights... 4 CRUCIAL ELEMENTS WHEN CHOOSING A RESTAURANT LOCATION Total Food Service - April24, 2020
Location location location! You've probably heard this tune before. Experienced brick & mortar owners love to sing this tune when asked for advice by newer business owners. They spout that song so regularly because location matters a lot. DOES YOUR RESTAURANT, F&B OR HOSPITALITY BUSINESS HAVE A COVID-19INSURANCE CLAIM?
Total Food Service - April24, 2020
COVID-19 has reached pandemic status, national infection and death rates have increased exponentially, and life as we know it has dramatically changed. In addition to protecting yourself and your loved ones during this very difficult time, there are... WHAT PERMITS AND LICENSES YOUR RESTAURANT NEEDS TO OPENDala Al-Fuwaires -
April 23, 2020
Because the restaurant industry is so highly regulated, applying for all of the correct permits and licenses is no easy task, but it’s an important one. Failure to obtain all of the proper paperwork can result in hefty fines and possibly even the closure... AVERY DENNISON OFFERS FULL SUITE OF INNOVATIVE TAKEOUT & DELIVERYSOLUTIONS
Total Food Service - April23, 2020
In his role of guiding the fortunes of the nation's leading label producer Avery Dennison's restaurant and food service initiatives, Ryan Yost can't help but reflect on the irony that the COVID-19 challenge has brought to his company’s custom base... NOMOREEMPTYTABLES.COM OFFERING FREE ACCESS TO TEXT MESSAGING PLATFORM TO SUPPORT TAKEOUT & DELIVERY MARKETING Total Food Service - April22, 2020
The challenge for many is that social media and email have become overrun with the offerings of many of their competitors. Florida based NoMoreEmptyTables.com were determined to create a solution that would help operators overcome that challenge. BEST WAYS TO ENSURE CYBERSECURITY IN YOUR RESTAURANT Total Food Service - April22, 2020
Restaurants are often targets of attacks because their online security systems are easily penetrated. Owners are usually preoccupied with daily issues like maintaining customer inflow and lessening of costs, neglecting the importance of ensuring cybersecurity.Load more__
Welcome to the official website of TOTAL FOOD SERVICE. Since 1990, our print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers
, consultants
, commercial kitchen suppliers and food distributors . Now each month, our website also delivers a nationally relevant serving of the latest foodservice NEWS, industry trends
and INSIGHTS , and
exclusive INTERVIEWS . When it comes to TOTAL FOOD SERVICE’S MONTHLY PRINTand DIGITAL ISSUE
, we cover all aspects of the Metro New York foodservice industry from exclusive INTERVIEWS to the latest foodservice NEWSon products,
industry trends, associations, and EVENTS . Combined with the national reach of our website and social media channels like TWITTERand FACEBOOK
, we deliver a package of must read news and information to build your business. For your _FREE_ monthly subscription, SIGN-UP HERE . To learn about _ADVERTISING_ opportunities, please view our MEDIA KIT . TOTAL FOOD SERVICE is the exclusive resource for communicating your message to key decision-makers at the most influential restaurants and foodservice operations with our print magazine in the Metro New York foodservice marketplace, and with our website nationally. As with any industry tailored to consumer preference, the restaurant and hospitality industry is an ever-changing business that goes through constant reformation. Those trends are also found in the Tri-State’s large Business and Institution market that include Healthcare, Corporate Dining & Colleges. Whether it is hot new restaurants, healthier meals, commercial kitchen renovations , or food trucks popping up on every other city street corner, the Metro New York foodservice industry has always adapted to change in order to satisfy its customers and increase traffic. To hear more about advertising, please contact us at TFS@TOTALFOOD.COM or use our CONTACT PAGE . We look forward to hearing from you! ABOUT USSince 1990, TOTAL FOOD SERVICE has been serving the Metro New York foodservice industry, including RESTAURANT OPERATORS, CHEFS, DEALERS
, CONSULTANTS
, SUPPLIERS and DISTRIBUTORS . Each month, we deliver thelatest NEWS
, INSIGHTS
, and INTERVIEWS
focused exclusively for the world’s largest food service and hospitality capital of the word, Metro New York. From EXCLUSIVE INTERVIEWS to thelatest news on
products, trends, associations, and EVENTS – TOTAL FOOD SERVICE covers all aspects of the Metro New York food service industry. Whether it’s our MONTHLY PRINT or our DIGITAL ISSUE , to our website and social media channels like TWITTER and FACEBOOK , we deliver a package of must read news and information to build your business. For your _FREE_ monthly subscription, SIGN-UP HERE , and to learn about advertising opportunities, please view our MEDIA KIT.
All content is copyright © 2020 - Total Food Service (unless otherwise noted) and may not be copied or reprinted without permission. All rights reserved. Contact us: tfs@totalfood.comFOLLOW US __ __
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