Archive for foodandbeverage SmartBlogs

Q-and-A: What can chefs expect in the new year?

By Tricia Smith on December 11th, 2012 | 34232Comment on this post2012-12-11+19%3A45%3A52Tricia+Smith

Jonathan Zearfoss is a professor of the culinary arts and the lead curriculum developer for the new culinary science program at The Culinary Institute of America, the World’s Premier Culinary College.

What food trends do you see on the horizon for 2013, and what trend from 2012 are you ready to see die?

Well, first, let me say that I feel like the guy in the contact lens commercial, now that my long-term love affair with pork has become almost ubiquitous and commonplace.[…] Continue Reading »

Tags: 2012 Best Of report, Culinary Institute of America, food and beverage, foodservice, Jonathan Zearfoss

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Innovations and Trends, Operations

Q-and-A: Jersey Mike’s Subs President Hoyt Jones on how restaurants can prep for 2013

By Tricia Smith on December 11th, 2012 | 342301 comment on this post2012-12-11+18%3A45%3A29Tricia+Smith

Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw record unit growth of 15% and planned to add 100 additional units. Jersey Mike’s currently has 750 locations open or in development in 30 states and the District of Columbia.

What was the greatest challenge for restaurants in 2012?[…] Continue Reading »