Food Service Matters | Food and Beverage Trends and News
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Le Cordon Bleu Will Close All U.S. Schools

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A culinary student holds up the guts of a fish during a butchery class at the Le Cordon Bleu program at California Culinary Academy in 2008. Justin Sullivan / Getty Images
By: Molly Hensley-Clancy, BuzzFeed News Reporter

The company that operates Le Cordon Bleu schools in the United States is shutting them down, citing new regulations on for-profit colleges.

All 16 Le Cordon Bleu cooking schools in the U.S. will be shut down, with the for-profit college operator that owns them citing the impact of the federal government’s new regulations on career colleges.READ MORE

Steps For Keeping Your Cocktail Programs Fresh

Cocktail Program TrendsBy: Justin Harkey, Corporate Director of Food & Beverage at First Hospitality Group, Inc.

Cocktails make up a growing margin of F&B sales at numerous establishments. Various trends have sprouted in recent years that help customize guest experiences. There are many new trends and practical marketing ideas that can turn your drink line into a success.READ MORE

Seeing Food Clearly

Transparently Labeled Proteins
From Nation’s Restaurant News

“Clean label” and “transparency” are two on-trend terms that are already beginning to reshape how foodservice operators conduct business and interact with their customers — even though consumers themselves don’t always agree on their exact definition.READ MORE

The crippling problem restaurant-goers haven’t noticed but chefs are freaking out about

Restaurant Kitchen
By: Roberto A. Ferdman The Washington Post   Image: (Flikr/John)

Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.READ MORE