Author

Stacey Newman

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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…

Building Your Beer Program According to Mirella Amato

I’m seeing way too many restaurants with carefully curated menus and wine lists…but their beer offerings are an afterthought. There is such an incredible selection of beers out there, it’s a missed opportunity if you’re not curating a list of carefully selected beers to reflect your establishment’s theme. There are…

Building Your Wine Program According To Jennifer Huether

There are so many things to consider, it can be easy to become overwhelmed. Ask yourself the following: What are your objectives? What is your price point? Your wine list has to be in line with your objectives and your food program prices. What cuisine do you have? Are you…