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  • Profiles - Food and Drink International
    company has taken advantage of the strength of the Hardee s brand while also ensuring its locations offer the best experience and amenities possible Read more Article by RM Staff Writer Profiles 11 May 2014 Tony s Houston Our restaurants are about passion says Tony Vallone one of the top restaurateurs in the U S today and one of the leading authorities on fine dining Whether it s my flagship Tony s my casual Italian restaurant Ciao Bello or my newly opened Vallone s my focus is on quality ingredients attention to detail and a creative dining experience for my guests Many restaurants today are chef driven or ingredient driven he says My restaurants are guest driven As Houston has grown to be America s third largest city and one of the country s centers for the arts its restaurant scene has flourished Between the energy and medical industries Vallone says there is more growth and business opportunity here than ever before Our guests are highly sophisticated diners and travelers who know great cuisine and service Tony Vallone is the man who virtually defined fine dining in Houston as a Houston Chronicle restaurant critic put it He introduced authentic Italian cuisine to Houston at a time when Americans had an entirely different perception of Italian food With nearly 50 years in the business he has cooked for seven sitting presidents and a who s who list of international celebrities and business leaders When I opened my first restaurant Vallone says I used to have to go down to the bait shops to find calamari No one was using it for cooking Read more Article by Russ Gager Profiles 11 May 2014 The Vine Martini Wine Bar Michael Pruitt started busing tables in the restaurant industry when he was 14 After studying hospitality management at Kendall College and culinary arts at the College of Lake County he opened his bar and restaurant concept called The Vine Martini Wine Bar in September 2006 From the time I was 14 until I opened the doors of The Vine when I was 22 I had eight years of hands on experience where I had to learn a lot on my own says Pruitt Despite his education and experience he concedes it was daunting when he pitched his concept to potential investors Originally I approached my parents to be partners Pruitt recalls They were skeptical having their 21 year old say I want to open a bar That s not a conversation you want to have with them They were good about it Read more Article by Janice Hoppe Profiles 11 May 2014 Terra Spice Co Chef and experienced spice blender Philip Abbott always thought his dream was to open his own restaurant That aspiration changed in November 2001 however when he stepped out of the kitchen to open Terra Spice Co You have a vision you head towards and the vision I realized was not a restaurant it was a spice company Abbott says

    Original URL path: http://www.fooddrink-magazine.com/sections/profiles1 (2016-04-27)
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  • Videos - Food and Drink International
    the ocean views ITD Support Videos Food Drink International Digital Division visits the Natural Products Expo West The Natural Products Expo West one of the largest natural food expos in the world Food and Drink international magazine had a great time talking to industry CEO s and sampling some of the amazing natural foods being showcased in 2015 Page 1 of 3 1 2 3 End Check out our latest

    Original URL path: http://www.fooddrink-magazine.com/sections/videos2 (2016-04-27)
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  • Editor's Blog - Food and Drink International
    more Comment 0 Janice Hoppe Editor s Blog 20 April 2016 Bringing GMOs to Light Vermont s GMO labeling law has big food companies changing their packaging nationwide Read more Comment 1 Janice Hoppe Editor s Blog 14 April 2016 Alcohol vs Cannabis Edibles continue to rise in popularity as cannabis legalization spreads to more states and Big Alcohol wants to be sure it gets a piece of the pie or brownie Read more Comment 0 Janice Hoppe Editor s Blog 15 April 2016 Foodie Paradise Explore the heritage of Italy through food and environmental education when FICO Eataly World opens next spring Read more Comment 1 Janice Hoppe Editor s Blog 12 April 2016 Creating Experiences Chef Eric LeVine offers guests a true dining experience Read more Comment 1 Page 1 of 23 1 2 3 4 5 6 7 8 9 10 End Check out our latest Edition Subscribe for free Archive Contact Janice Click here to advertise with us Tweets by FoodandDrinkMag Video See more Contact Us Food and Drink Magazine 79 West Monroe St Suite 400 Chicago IL 60603 312 676 1100 312 676 1101 Click here for a full list of contacts Latest Edition Subscribe

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog (2016-04-27)
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  • The Magazine - Food and Drink International
    exciting forum Food and Drink International magazine Food and Drink International is the only magazine with editorial that explains best practices for CEOs presidents and other leaders in the restaurant chain food processing manufacturing and service distribution businesses Food and Drink International is all about best practices in customer focus in supply chain management in productivity in food safety and in marketing You might operate a successful chain of restaurants but you need to know how processors are improving their distribution networks Or you might manufacture food or beverages but you need to know how restaurant patrons tastes are changing Food and Drink International is the only magazine that can facilitate this sort of cross table conversation In each issue our editors and contributors Talk one on one with the leaders and top thinkers in the food and beverage industry Report on news events that impact the entire food supply chain Profile restaurants companies facilities and executives that have made strides in best practices Report on food trends and R D Look at the industry and implications of information technology on the food industry Explore the impacts that health safety and other legislation is likely to have on our readers Food and Drink s 495 000 readers are CEOs presidents vice presidents plant managers and other top executives They have ultimate buying power and purchasing influence at their companies At the largest food and drink companies with multiple facilities our readership also includes plant managers and operations managers who are important decision makers for purchases At smaller firms 5 million to 50 million in sales our magazine goes directly to the top people with buying power including CEOs and owners In addition all readership is in companies that have 100 employees or more at a location Check out our latest

    Original URL path: http://www.fooddrink-magazine.com/about-us/the-magazine (2016-04-27)
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  • Testimonials - Food and Drink International
    and communication with me I was very impressed with the final product Dirk Rambo COO Abuelo s Food Drink managed the interview process very professionally Plumrose USA was pleased with the article and in dealing with F D Dave Schanzer CEO Plumrose USA PUSA and I greatly appreciate Food Drink s support and your good writings Jeff Coleman Paulaner USA Wow the article came out very well Congratulations to you and to all the magazine team A very professional publication and we enjoyed working with all of you Ulises Ferenandez de Lara Finance Director Arca Continental The Food and Drink article about Diamond Bakery was a nice portrayal of the company s evolution and mission I found the staff to be very inquisitive and professional in making sure information gathered was unique yet accurately stated I look forward to the possibilities of working with Food and Drink again as we continue to share Heartwarming Aloha with people throughout the world Brent Kunimoto President Diamond Bakery Company Ltd I was reviewing our last article in 2005 and it s great to compare the growth we ve experienced since that time You helped us raise the bar within our own company and we appreciate the opportunity to tell our story again six years later Dave Lyons Food Sales West Upbeat professional staff who take the time to get the story right the first time Tony Wilke VP Operations Wine Cellar Innovations Working with Food and Drink was a great experience Their team is highly professional delivered excellent content and helped to raise our visibility The print and digital formats gave our exposure extra reach and helped feed our organic search results We look forward to working with Food and Drink again Herb Heller Director of Finance and Business Development Hot Mama s

    Original URL path: http://www.fooddrink-magazine.com/about-us/testimonials (2016-04-27)
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  • Contact Us - Food and Drink International
    Angeles Branch Food and Drink Magazine 6380 Wilshire Blvd Suite 1206 Los Angeles CA 90048 323 988 8210 323 988 8201 E Mail us Subscription Support erin hein phoenixmediacorp com Sales Manager steve campagna phoenixmediacorp com Reprint Manager dash blankenship phoenixmediacorp com Production Manager ads phoenixmediacorp com Editor john krukowski phoenixmediacorp com Web Manager web phoenixmediacorp com Check out our latest Edition Subscribe for free Archive Contact Janice Click here

    Original URL path: http://www.fooddrink-magazine.com/contact (2016-04-27)
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  • Subscribe for Free! - Food and Drink International
    inline frames Check out our latest Edition Subscribe for free Archive Contact Janice Click here to advertise with us Tweets by FoodandDrinkMag Video See more Contact Us Food and Drink Magazine 79 West Monroe St Suite 400 Chicago IL 60603 312 676 1100 312 676 1101 Click here for a full list of contacts Latest Edition Subscribe for free Spread The Love Google Twitter Tweet Facebook Linkedin 2016 Food and

    Original URL path: http://www.fooddrink-magazine.com/subscribe (2016-04-27)
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  • Church’s Chicken - Food and Drink International
    and overall teamwork between the Church s corporation and franchisees is at an all time high We care about what happens and they feel they have a voice to drive initiatives Have the Love Church s wants to draw in a larger community of customers to the brand and is engaging its audience in a variety of ways to accomplish that It recently launched a mobile app it says it is the first domestic chicken QSR to do so that delivers value through offers and coupons to customers The bigger thing for us with the app is the meaningful engagement we have in real time with the customers about the experience they are having Snyder says From the mobile app Church s can gain a further understanding of its guests purchasing patterns including what time of day they most often visit a location what offers they use and if they are using family coupons or discounts for individuals This helps us fine tune and give information to the marketing and operations departments and allows us to deliver targeted offers to customers based on the part of the menu that is most important to them as individuals Snyder adds Church s has a significant presence on Facebook and is approaching one million followers globally The company engages with its guests by monitoring the site 24 7 If someone expresses a problem through a social media channel the company knows the importance of having a real person to provide a response or action for that person right away It s critical that guests know that they are being heard and cared for by a real person when they have a problem at one of our restaurants Snyder explains The company recently partnered with Made an advertising agency based in Boulder Colo which helped it develop the Have the Love campaign Church s campaign focuses on how it puts love into every box of fried chicken it makes Food made by someone who loves you always tastes better than making the same thing for yourself the company says Church s is looking to emphasize the quality of its chicken to reach new customers but a majority of its customers define value in two ways price and piece count The one part of the equation that was not being recognized however was the quality of the chicken and the care that goes into the preparation of the chicken That s a piece of who we are Snyder notes We want to make sure the quality and care with which we prepare the chicken comes through and that helps us expand our reach to new customer segments Product development is also a way the company expands its reach to new customers Church s research and development team of about 12 food scientists and culinarians are always looking for the next new product The team collaborates with franchisees and vendors to create products that will resonate well with customers Its most recent successes include chicken and

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1729-churchs-chicken-1 (2016-04-27)
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