More than 90% of consumers favor staff in uniforms for their easy recognizability. This isn't merely about uniformity but about instilling trust and professionalism in every interaction. Enter Chef Works, a brand steeped in tradition from the 1960s, dedicated to fusing functionality with flair. In the busy areas of restaurants and hospitality, a uniform does more
Are you the owner or manager of a restaurant, hotel, cruise line, or another type of business that serves food and employs chefs? If so, you should make sure you hire the best possible chefs to work for your company. There are about 150,000 chefs in the U.S. today. Your goal should be to locate
Those who run single-location restaurant businesses or banquet halls do a lot for the community. They offer places to bond with friends, services to make special events shine, and unique food that people can come together over. Unfortunately, since there are 156,715 such restaurants in the US, they also have a lot of competition. Getting
According to the U.S. Bureau of Labor Statistics, there are right around 150,000 chefs working throughout the country right now. These chefs work in diners, Michelin Star restaurants, and everything in between. In order to be successful, these chefs need to go through the proper training. They also need to acquire the right tools of
It's already time for the 2016 National Restaurant Show. This year is sure to be even better than last's at the ever popular McCormick Place located in Downtown Chicago. Vendors will be showcasing their products from all over the world Saturday, May 21st and ending Tuesday, May 24th. Here is a list of the manufacturer's that The
The Hode Group (HGI) was recognized as Eco-Products' 2015 Broker of the Year at their National Sales Conference in Boulder, Colorado. This special honor came in light of HGI's outstanding performance in 2015 with recognition and gratitude going towards the amazing team at Eco-Products and HGI’s key distribution partners. The HGI team looks forward to a great 2016
Courtesy of Stella Lorens, Culinary Artist, Michelle Lansky, Culinary Writer – Edward Don & Company, Woodridge, IL AUTUMN NORTHERN (CHICAGO) ITALIAN Lake perch fillets pan-fried with Vesuvio Sauce (Chicago Style) with peas. Complimented with pomegranate seeds, sliced black Olives, Parmigianino, fresh basil, and red onion slivers. Ombre by Tafelstern I Want to Deep Plate!
The Mini Serving Pan by WMF September’s Deep Plate exercise features an item from our WMF brand that allows you to jump into the fall months with savory, comforting and warm dishes. This sleek, stainless steel, mini serving pan will bring a wow factor to your table delighting your guests. Perfect for desserts, tapas, and
Spring has arrived, finally! The trees are budding, flowers are blooming, the sun is shining and green grass is popping out below the melting snow. This is the perfect time of year to let your creativity shine through. Therefore, we are offering you a unique combination for plating this month. For May’s exercise we will
If you’re anything like us you are tired of the snow and are ready for flowers and sunshine! This year has brought record amounts of snow to parts of the country but spring is just around the corner. It’s sometimes hard to remember at this point in the year but a fresh snow fall is
