亚洲 动漫 偷拍 另类 校园

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    2. E&S Extra

      jCarbonara

      Joe Carbonara

      Opinion pieces from our editorial director and editor in chief. 

      Vision Quest

      If there’s one thing the foodservice industry loves more than a good cocktail party, it’s a list of trends. Every publication, including FE&S, dedicates space to dissecting current trends and their impact on the foodservice industry. This month, for example, FE&S’ Trend department on page 16 explores the ever-evolving nature of kids’ menus.

      Only Time Will Tell

      It’s December, so that means many foodservice professionals are trying to wrap up the year while they simultaneously take a look ahead to see what 2020 will bring. Well, our friends at the National Restaurant Association went one better. Actually, the association went 10 better, and by that I mean it took a look at what the restaurant industry might look like by 2030.

      Of Convenience, Value and Efficiency

      Consumers’ cravings for the convenience of off-premise dining show no signs of being satiated. If you’re looking for proof, here’s exhibit A: Off-premise consumption accounts for roughly 60 percent of all restaurant occasions, according to data from the National Restaurant Association.

      Bringing Kitchen Equipment Center Stage

      It’s easy for consumers, and members of the foodservice industry for that matter, to be awestruck by equipment with the greatest sex appeal. Wood-fired grills add drama to an open kitchen while pizza ovens often lend an aura of authenticity.

      My Favorite Things

      Reviewing the content for this issue, it was almost as if someone charged me with writing my dream menu.

      Talking Technology

      Technology remains a hot topic in today’s foodservice industry, and with good reason.

      A Recipe for Success

      Let’s play a quick word association game. When I say healthcare what’s the first word that comes to mind? (I’ll wait for a second before continuing.)

      Vaping about Ventless Equipment

      Innovation is truly in the eye of the beholder. That simple notion has never been more clear in my mind, particularly while looking back at some of the many foodservice equipment-related innovations that have hit the market this year.

      Meaty Messages

      Earlier this spring, Chicago’s Gibson’s Bar and Steakhouse commemorated its 30th anniversary with a delightful afternoon celebration. More than 300 people attended the event, with the proceeds benefiting Misericordia, a Chicago-area charity that helps persons with mild to profound learning disabilities. Thanks to a generous friend, yours truly got to attend.

      Renovation Revolution

      Renovations remain all the rage in today’s foodservice industry and for good reason: Renovations ring the cash register.

      亚洲 动漫 偷拍 另类 校园

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