Foodservice Equipment & Supplies

JUN 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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10 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2016 people & events The amount raised by Antunes as part of the company's annual participation in The Splash Efect of World Water Day. The proceeds beneft Splash, a nonproft organization that brings clean water to children throughout the world. This amount more than tripled the company's goal of $5,000. $15,160 The percent of foodservice operators who said they had made a capital expenditure for expansion remodeling and/or new equipment in the last three months, according to the National Restaurant Association's March Restaurant Performance Index. 59 The percent by which consumers increased the purchases of combo meals for the year ending February 2016, according to the NPD Group. 8 The number of underperforming restaurants closed by family dining chain Bob Evans. Six more are slated to close by 2017. 21 R enowned restaurateur Danny Meyer of the Union Square Hospitality Group (USHG) paid a visit to the Hyde Park, N.Y., campus of the Culinary Institute of America (CIA). CIA students flled the 800-seat auditorium in the college's Marriott Pavilion for sessions with Meyer and his team about career opportunities at USHG, his hospitality philosophy, ending tipping in the restaurant industry, careers in wine, and a cooking dem- onstration with Carmen Quagliata, executive chef of Union Square Café and a 1988 graduate of the CIA. "The Culinary Institute of America is one of our primary sources for talent at Union Square Hospitality Group," said USHG Talent Acquisition Manager Jeff Turok, who is a 2011 graduate of the CIA. "CIA students develop a culture of excellence that closely refects our own, which has resulted in many gradu- ates becoming rising stars within our family of restaurants, bars, and cater- ing company. We currently employ more than 40 managers who have a CIA degree, and even more cooks and servers in our kitchens and dining rooms." CIA Hosts A Day with Danny Meyer Danny Meyer chats with a select group of 20 top students over lunch at The Culinary Institute of America. Photos courtesy of the CIA/Phil Mansfeld Danny Meyer greets students between sessions of A Day with Danny Meyer and Union Square Hospi- tality Group at The Culinary Institute of America. Photos courtesy of the CIA/Phil Mansfeld

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