The National Restaurant Association and WWF’s 86 Food Waste delivers the small steps that lead to big reductions in how much you throw out. From The National Restaurant Association With the restaurant industry facing supply chain issues nationwide, it’s time to look to food waste as a source of potential success. The National Restaurant Association alongside the … [Read more...] about Resources for Reducing Food Waste
Kitchen
Where Culinary Education Is Headed Next
What’s fueling the culinary education pipeline for the next generation of industry leaders By Ellen Weaver Hartman As kids get back to school this fall, it’s become clear that teaching – and learning – has undergone monumental changes due to the pandemic. But how will culinary education change in the long term? For one thing, the necessary skills to thrive in a … [Read more...] about Where Culinary Education Is Headed Next
Kitchens of the Future
From smaller footprints and more automation to new equipment and a renewed focus on energy efficiency, commercial kitchens are changing and preparing for what’s ahead By Nancy Wood From automated robots that flip burgers to combination ovens and zero-waste kitchens, restaurant owners and operators are constantly being bombarded with new technologies and processes that … [Read more...] about Kitchens of the Future
Foodservice Suppliers Pivot to Support Restaurants
How food suppliers are shifting gears and helping their customers, grocery stores and others in need By Christy Simo When William Pitts, CEO of Cafe Intermezzo in Atlanta, had to shut his restaurant’s doors in March, he knew he had to do something to help his employees and others in the industry who were suddenly left without money to buy food for their own tables. … [Read more...] about Foodservice Suppliers Pivot to Support Restaurants
Local Cookbooks
Tex-Mex A Cookbook by Chef Ford Fry From one of Atlanta’s most prolific chefs and restaurant owners – 16 restaurants and counting – Tex-Mex: Traditions, Innovations and Comfort Foods from Both Sides of the Border dives deep into the cuisine that Americans can’t get enough of. The pages contain recipes for the usual suspects like nachos, fajitas and margaritas, but … [Read more...] about Local Cookbooks
Breakfast and Brunch Trends
Move over scrambled eggs. It’s time to make room for grain bowls and breakfast tacos. By Nancy Wood It’s no wonder there’s a boom in breakfast and brunch – especially in urban areas. Busy lifestyles, changing nutritional habits, more fluid work schedules and lower prices are certainly influences on the upswing in breakfast traffic. But don’t look for a downturn in … [Read more...] about Breakfast and Brunch Trends
Slow Food – Cooking Up a Brighter Future for Food
Your restaurant’s kitchen probably incorporates some environmentally friendly practices like recycling or composting. You may even source at least some of your product from local farms. Ifso, you already get the connection between what’s on the plate and where it comes from, and you may even be looking for ways you can do more. The slow food movement, which has been gathering … [Read more...] about Slow Food – Cooking Up a Brighter Future for Food
A Q&A with President, COO and Executive Chef Marc Taft
By Nancy Wood It all started with chicken on a vineyard. Those free-range feathered fowl pecking around Marc Taft and his wife Elizabeth while on a trip to California are what prompted them to start their own chicken-centric restaurant. Since it opened in 2011 in Cobb County, Chicken and the Egg has hatched a budding empire across Atlanta’s northern suburbs that shows no signs … [Read more...] about A Q&A with President, COO and Executive Chef Marc Taft
