Video Series
Foodservice industry leaders, including many winners of R&I's prestigious Ivy Awards, talk with the editors of Restaurants & Institutions in exclusive interviews from the floor of the National Restaurant Association show.
Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture
 |
Posted: Jul 26, 2007 | Permalink | 
Peter Backman-The View from the United Kingdom
Peter Backman, founder of Horizons for Success, a foodservice research consultancy based in London, offers insights from abroad, discussing what U.S. operators and manufacturers should know about equipment trends, sustainable foods, organic and ethical products.
Peter Backman, founder of Horizons for Success, a foodservice research consultancy based in London, offers insights from abroad, discussing what U.S. operators and manufacturers should know about equipment trends, sustainable foods, organic and ethical products.
|
Posted: Jul 11, 2007 | Permalink |
Shawn LaPean: The View from the College and University Sector
Shawn LaPean, director of foodservices for Cal Dining at the University of California at Berkeley, shares secrets for making 100% organic offerings profitable and reveals what college students expect and demand from their dining experiences.
|
Posted: Jun 29, 2007 | Permalink |
Thomas Keller: The View from the Top
Thomas Keller, chef-owner of The French Laundry, Per Se, Bouchon, Bouchon Bakery and Ad Hoc talks about what it means to be a teacher and mentor, about cultivating leadership and maintaining the highest levels of excellence in a growing restaurant empire.
Thomas Keller, chef-owner of The French Laundry, Per Se, Bouchon, Bouchon Bakery and Ad Hoc talks about what it means to be a teacher and mentor, about cultivating leadership and maintaining the highest levels of excellence in a growing restaurant empire.
|
Posted: Jun 18, 2007 | Permalink |
Conversations With Industry Leaders: Patricia Bando and Helen Wechsler of Boston College
What should all restaurant operators know about the food habits and behaviors of college students? This demographic is trend-forward, techno-savvy and quick to exercise their dining likes and dislikes both on and off campus. Satisfying the college crowd takes special skills. Brush up on this trend-setting group with Patricia Bando, associate vice president, auxiliary services for 2006 Ivy Award winner Boston College, and Helen Wechsler, director of dining services for Boston College.
What should all restaurant operators know about the food habits and behaviors of college students? This demographic is trend-forward, techno-savvy and quick to exercise their dining likes and dislikes both on and off campus. Satisfying the college crowd takes special skills. Brush up on this trend-setting group with Patricia Bando, associate vice president, auxiliary services for 2006 Ivy Award winner Boston College, and Helen Wechsler, director of dining services for Boston College.
|
Posted: Jun 15, 2007 | Permalink |
Conversation With Larry Levy
Beginning with a single delicatessen in Chicago, Levy Restaurants has evolved into a global foodservice business with 95 locations in 41 markets across a variety of industry segments. Levy Restaurants Founder and Chairman Larry Levy discusses how to build and manage a company that spans fine-dining restaurants such as Spiaggia, skybox dining at sports arenas and concessions during the Kentucky Derby at Churchill Downs.
Beginning with a single delicatessen in Chicago, Levy Restaurants has evolved into a global foodservice business with 95 locations in 41 markets across a variety of industry segments. Levy Restaurants Founder and Chairman Larry Levy discusses how to build and manage a company that spans fine-dining restaurants such as Spiaggia, skybox dining at sports arenas and concessions during the Kentucky Derby at Churchill Downs.
|
Posted: Jun 1, 2007 | Permalink |
Advertisement
Advertisements
