Author

Stacey Newman

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The Queen of Clean at RC Show 2018

“Any innovation has to be a global innovation customized to regions and customers, the internet of things is happening anywhere. Connectivity is global, touching the lives of people all over the world.” Ilham Kadri, president and CEO of Diversey, is known globally for her leadership in the not-for-profit sector, and…

Dispensing with the Notion of Us vs Them

We’re all in the same industry boat. Influencers like Trevor Lui show us how to help one another stay afloat—together—in turbulent waters. By Stacey Newman If there is a person who embodies the title of positive disruptor in foodservice, it’s Trevor Lui. Lui has spent his career over the last…

Behind the Bar: Beer and cheese

Beer and cheese, for holiday menu magic Michelle Tham is the head of education at Labatt Breweries of Canada and a certified cicerone. Afrim Pristine is the maître fromager of Toronto’s Cheese Boutique. Together they’ve created this tasting guide for pairing beer and cheese on your holiday menus! Align intensity.…

Succession planning for restaurants

PASSING THE TORCH AS A RESTAURATEUR Is your business ready for sale, today? Is your business firing on all cylinders? If you had to sell today, would you get top dollar for it? At some point, restaurant owners (or incumbents) are going to exit the business. The main questions are…

What do young people in foodservice jobs really think?

Young people in foodservice, in their own words: Aidan Fisher, 21 years old Fisher has worked as a customer service associate for a national foodservice retailer for over five years. He has spoken to peers about their experiences working in foodservice, and shares his take on what matters most to him…

Speak Easy and Carry a Vintage Cocktail

Throughout human history, across continents and civilizations, alcohol has been a stimulant for social interactions, a tonic, a component of ceremonies and a culinary amusement which can be traced to the Neolithic age. Giggle water—as alcohol was called in the 1920s—is the cat’s meow. Vintage cocktails such as the slender,…

Edible Clouds, Biology, Agbots & Bugs

Creative Science and Food Futurism with Dr. Irwin Adam Eydelnant  Khmeli suneli is a traditional Georgian spice mix typically made up of coriander, dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, mint and hot pepper—this is just one of the surprising things you…