The upcoming holiday season will be a busy one for restaurants, as millions of Americans celebrate the occasion by dining out. Beer, wine and cocktails can be great additions to the holiday meal experience, so it’s important for restaurant operators to train staff in responsible alcohol
Club members expect club food to be something special; it should look good, taste great, and never run out. Clubs provide plentiful dining options, large portions and a smorgasbord of delicious dishes. But what happens to all the leftover food once members eat their fill?
The private club industry is changing with the times—embracing new members and new trends to help clubs stay relevant and competitive in the future. Unfortunately, some of these changes and new programs endanger one of the things that many private clubs value—their tax-exempt status. In
Even though the American economy is slow to rebound, some products have seen sharp price increases in the past year. In particular, commodity prices have skyrocketed, leaving restaurants, including those at private clubs, struggling to keep up. Consumers have seen higher prices at grocery stores
Consumers are keeping food safety at top of mind as they choose where and what to eat. I reached out to Jorge Hernandez, senior vice president of food safety and quality assurance for U.S. Foodservice, to find out how restaurants and their employees can take action
Recent outbreaks of salmonella and E. coli illness from products as varied as peanuts, spinach, tomatoes, pistachios, peppers and cookie dough, have spurred fears about food safety and serve as a reminder to clubs to remain constantly aware of their food sources and product recalls.
With heirloom tomatoes running as high as $5 per pound and exotic mushrooms out-pricing a quality filet, chefs like Ralph Poness of the Singing Beach Club in Manchester by the Sea, Mass., are finding innovative ways to balance cost and creativity. “We have herb gardens