Total Food Service

The Romance of Neapolitan Cuisine: Limoncello Chef Giovanni Iardazio Discusses Vegetables’ Role Nestled in the foothills of the Berkshire Mountains, Sherman, CT, offers picturesque landscapes of rolling hills and farmland. With its quintessential New England charm, the town features historic homes, stone walls, and well-preserved architecture. Sherman’s vibrant artistic community attracts painters, writers, and musicians seeking a tranquil retreat. Complementing its serene environment are quaint shops and locally owned restaurants catering to both residents and visitors. Among Sherman’s culinary gems is?Limoncello Trattoria Napoletana, a haven of cozy ambiance and flavorful cuisine. Article contributed by Cherry Dumaual. #restaurantowners #chefs #culinary

Q&A With Candi Dailey, CEO of Potomac Hospitality Group... Only 9% of US restaurants are owned by Black women. In addition to being part of that 9%,?Candi Dailey?has further innovated the hospitality space through her company’s unique blend of culinary excellence, elevated experiences, and cultural celebration. With over 20 years’ experience in the industry, she is known as a food, experience & hospitality entrepreneur, creating impact through food, culture and events. She is also a Goldman Sachs 10KSB alumni and founding member of The BOW Collective?, an organization and sisterhood of the Nation’s top 1% of small business owners. #femaleleaders #hospitalityindustry #restaurantindustry

Restaurant Marketing Made Easy: Get the Playbook You Need at the New York Restaurant Show Join ???????? David "Rev" Ciancio at the?New York Restaurant Show ?along with some incredible marketing leaders and discover EVERYTHING you need to know to master your marketing! Moderator: ?? ???????? David "Rev" Ciancio, Co-Founder?Handcraft Burgers and Brew?, CMO?Salad House Panelists: ??David Currant (Tolioupov)?, Founder & CEO,?Mustard ??Matthew Hardoon, VP of Sales,?Sauce ??Mark Sorenson, CEO,?Social High Rise ??Kelsey Verdier, VP of Marketing,?Marqii Learn more! #restaurantmarketing #newyorkrestaurantshow #events #restaurantindustry

RATIONAL AG iHexagon Makes its NAFEM Debut... The iHexagon represents a?new era?in commercial cooking, seamlessly integrating steam, hot air, and microwave technology on every rack of the 6-half size unit. It offers unparalleled intelligence, yielding perfect, consistent results quicker than ever.?Engineered to minimize cooking times and maximize food cost savings in high-output environments, the iHexagon is poised to transform culinary operations worldwide. RATIONAL is honored to sponsor of the?U.S. Culinary Open, a premier competition held in conjunction with The NAFEM Show (#booth 6614). RATIONAL Corporate Chef Monica Morgan will serve as a judge for the competition event that brings together 12 of America’s most talented professional chefs in a two-day event, celebrating culinary excellence and diversity. The cooking competition will also feature three iCombi Pro units used by the competitors. With awards totaling over $14,000, the U.S. Culinary Open aims to inspire and recognize the nation’s top culinary talents. #thenafemshow #rational #culinarycompetition #chefs

Indulge in the romance of Neapolitan cuisine with Valentine's Day just around the corner! In the February issue of Total Food Service, I feature Chef Giovanni Iardazio of Limoncello Trattoria Napoletana in Sherman, CT, where his Italian heritage and love for fresh ingredients shine—especially when it comes to vegetables. Read The Romance of Neapolitan Cuisine: Limoncello Chef Giovanni Iardazio Discusses Vegetables' Role in the digital issue here: https://lnkd.in/eBR5NAji (My article starts on page 20.) #plantbased #chef #cuisine #vegetarian #vegan #Italian #Neapolitan

I've been excited to share this HUGE news for a while now! I am officially working with Emerald Events and Exhibitions to take PLANT BASED WORLD EXPO to the next level! "For Benjamin Davis, Content Chair for Plant Based World, this moment represents the culmination of a vision that began in 2018. 'When we first wrote the business plan for Plant Based World Expo, we set out to create a platform that could serve as a hub for the entire plant-based food industry—a place where innovation, collaboration, and inspiration could thrive,' As Davis aptly puts it, 'This is just the beginning. With Emerald’s backing, Plant Based World is not only growing; it’s becoming an enduring force for positive change in our global food system.'”?

I wish restaurant marketing was easier. Do you find yourself saying that … often? Join ???????? David "Rev" Ciancio on Sunday, March 23rd at 11:00 am at the New York Restaurant Show along with some incredible marketing leaders and discover EVERYTHING you need to know to master your marketing! ? How do you get more people to find your restaurant when they search Google for what they crave? ? How frequently should you post on social media? ? What's the best way to stop 1-star reviews? ? What kind of content on social media gets people to follow you and, more importantly, to place an order? Panelists include: ? David Currant (Tolioupov) , Founder & CEO, Mustard ? Matthew Hardoon, VP of Sales, Sauce ? Mark Sorenson, CEO, Social High Rise ? Kelsey Verdier, VP of Marketing, Marqii #newyorkrestaurantshow #restaurantmarketing #restaurantindustry

Period poverty, defined as the lack of access to menstrual products and proper hygiene facilities, is an issue that impacts millions globally and thousands in our local communities. Yet, it remains a topic too often overlooked, even in industries dedicated to serving the public. Imperial Dade ISSA-The Worldwide Cleaning Industry Association Aunt Flow

CT Based Elm Street Diner’s Expansion Leverages Social Media and Creative Comfort Foods to Defy Industry Challenges... Elm Street Diner’s co-owner, John Moshos, has always been passionate about pushing the boundaries of classic comfort foods. His inventive takes on diner classics have made the restaurant a hit online, especially on Instagram and?TikTok, where playful images of Nutella-covered French toast and towering milkshakes have captivated an audience of hundreds of thousands. Elm Street’s distinct approach is grounded in the idea that unique, visually exciting foods not only create memorable dining experiences but also serve as powerful, shareable content. “In the restaurant world today, it’s no longer just about what’s on the plate,” Moshos explained. “It’s about the total experience, and social media amplifies that in a way we couldn’t have imagined a decade ago.” The Norwalk location is more than just an extension of Elm Street’s menu—it’s a carefully crafted space designed to embody the diner’s lively spirit. For this undertaking, Moshos enlisted the help of his long-time friend and designer Tommy Capobianco, whose extensive experience with restaurant design made him the ideal collaborator. Capobianco’s firm,?HAFSCO, designed both the customer-facing dining area and the bustling back-of-house kitchen with a focus on creating seamless workflow and visual appeal. #restaurantindustry #kitchendesign #socialmedia #comfortfood

Flavor Forward: Recipe Trends for 2025... As 2025 unfolds, the foodservice industry is poised to embrace a dynamic fusion of bold global flavors, innovative twists on comfort foods, and customizable options to meet diverse customer demands. Today’s restaurant and foodservice operators find themselves at a crossroads where innovation must intersect with efficiency. Rising labor costs, persistent staffing shortages, and soaring food prices have created an urgent need for smarter, more versatile menu strategies. Much of that vision is being shaped by chefs that have truly unique vantage points. Corporate Chefs Christopher Gatto C.E.C. and Greg Schweizer from?Ken's Foods collaborate with a wide array of operators from the hottest QSR brands in the nation to corporate and campus dining. #recipetrends #restaurantindustry #corporatedining #foodserviceindustry