Total Food Service

In an era where escalating food and labor costs are squeezing profit margins, bar and restaurant owners face the pressing challenge of maintaining profitability without compromising quality or customer satisfaction. Chris Leavitt, Content Creator and Industry Consultant at Not Just A Bartender, offers invaluable insights into maximizing bar profits through strategic beverage menu design and operational efficiency. Operational efficiency is closely tied to the tools and training provided to the bar team. Leavitt stresses the importance of empowering bartenders with what they need to succeed. “Ice plays a crucial role in the presentation and dilution of cocktails,” he noted. “Investing in quality ice machines ensures consistency.” He pointed to companies like Hoshizaki America as examples of technology partners that can streamline operations, reduce waste, and ensure consistent product quality. #influencers #consultant #foodserviceindustry

Big love to NYC and our team making magic... Opening our West Village shop wasn’t just about scooping ice cream. It was about showing what it looks like to build something meaningful with a neighborhood—not just in it. That’s why I’m thrilled to share that Total Food Service featured our journey in their SCOOP column, spotlighting how Salt & Straw brings community to the forefront. This feature captures what drives us: partnering with local makers, creating space for connection, and using ice cream as a force for good. Endless gratitude to our NYC team for bringing this vision to life with so much heart—and to Total Food Service for telling our story. We’re not here to blend in—we’re here to build something that matters. And this is just the beginning. 🍦🗽 Take a peek: https://lnkd.in/gc8xXAeq #SaltAndStraw #WestVillage #PurposeDriven #NYCFoodScene #CommunityBuilt #ScoopOfJoy

In college in Indianapolis, I had a roommate named Almaz from Ethiopia. Her stories about her country and cuisine captivated me. That's why I was excited to write about @Mesob, an Ethiopian restaurant in NJ, for Total Food Service. Discover the rich flavors of Ethiopia's plant-based dishes in my article. Check it out on page 30: https://lnkd.in/eBR5NAji #plantbased #vegetarian #vegan #Ethiopia

New Issue Alert! Total Food Service's latest April Issue features a Special Q&A with Chef Serigne Mbaye of Dakar Nola. Few chefs embody this mission as fully as Chef Serigne Mbaye, the visionary behind Dakar NOLA in New Orleans. With roots spanning Harlem, Senegal, and New Orleans, Chef Mbaye has seamlessly woven his cultural heritage into a cuisine that is at once deeply personal and widely celebrated. Chef Mbaye's journey—from training at the New England Culinary Institute to staging at Commander’s Palace, refining his craft at Atelier Crenn and L’Atelier Joel Robuchon, and ultimately creating a James Beard Award-winning restaurant—is nothing short of inspiring. Highlights from the April Issue include: 🔴 NYC Unravels Outdoor Dining Plan on pg 4 🔴 Big Changes in 2025 School Lunch Plans on pg 6 🔴 Bar Pro Chris Leavitt Unveils Blueprint for Boosting Profits Amid Rising Costs on pg 32 🔴 The NAFEM Show 2025 Showcases Cutting-Edge Innovations in Foodservice E&S on pg 64 And much more. Access the April Issue here: https://bit.ly/4hSMLvW or visit totalfood.com today! #newissue #foodserviceindustry #restaurantindustry #restaurantowner #chefs

Are Private Business DEI Programs Dead? There is a lot of misinformation in the news and online social media platforms regarding the state of diversity equity and inclusion (DEI) programs in the workplace. After the White House issued several executive orders targeting DEI programs, a presenter on a recent webinar with approximately 32,000 attendees exclaimed to the crowd “DEI is dead, get over it!” However, DEI in the private employer context remains not only legal, but potentially necessary for businesses to remain compliant with federal and state workplace anti-discrimination laws. As employers, businesses should be aware of your obligations under such workplace anti-discrimination laws, including the legality of DEI programs. Article contributed by Jaclyn Ruocco of Ellenoff Grossman & Schole LLP #legaladvice #DEIprograms #hospitalityindustry

Shake Shack has come a long way since its humble beginnings as a hot dog cart in New York City’s Madison Square Park in 2001. Over the past two decades, it has transformed into a global brand with more than 330 locations in the U.S. and 134 international outposts. Its reputation for high-quality ingredients and chef-inspired menu items has set it apart from traditional fast-food chains. Despite its success, Shake Shack isn’t resting on its laurels. Under the leadership of CEO Rob Lynch, the company is doubling down on its commitment to innovation. “We have always believed in pushing boundaries,” Lynch said. “Our customers expect exciting flavors, and we’re dedicated to delivering that experience while also improving our operations.” Read how Shake Shack is committed to menu innovation with new Atlanta R&D Kitchen. #shakeshack #restaurantindustry #menuinnovations

In today’s digital age, virtually every business relies on networks for daily operations, including restaurants and the hospitality industry. This often involves handling sensitive data, such as customer payment cards, W-2 forms, and employee social security numbers. Unfortunately, securing this data remains a significant challenge for businesses of all sizes. These valuable assets are often targeted by cybercriminals who aim to monetize stolen information, particularly during the tax season. Here's some of the most common social engineering tactics used by cybercriminals... Article contributed by Robert Fiorito or HUB International #restaurantindustry #taxes #cyberattack

For restaurant operators, maintaining profitability has never been more challenging. The industry is facing relentless pressure from rising food and beverage costs, labor shortages, and shifting customer expectations. As costs continue to soar and staffing remains a persistent issue, operators are looking toward artificial intelligence (AI) as a solution to streamline operations and drive efficiency. From AI-powered voice ordering at drive-thrus to predictive analytics that reduce food waste, AI-driven automation is helping restaurants adapt to economic challenges while improving both service and profitability. “AI is transforming foodservice operations by handling routine tasks, optimizing resources, and ultimately freeing up staff to focus on delivering a great customer experience,” said Deborah Matteliano, Global Head of Restaurants and Food Technology at Amazon Web Services (AWS). #amazon #foodserviceindustry #AI

On point!

Iconic Artist John Donohue Champions the Restaurant Industry With Special Auction at Upcoming NY Restaurant Show... New York City’s restaurant industry is the heartbeat of its vibrant culture, but behind every thriving eatery is a network of advocacy, resources, and support. At the forefront of this effort is the NYC Hospitality Alliance, an organization dedicated to ensuring that independent restaurants and nightlife venues across the five boroughs can survive and flourish. One of the Alliance’s most anticipated annual events is its participation in the New York Restaurant Show (NYRS)—a premier industry gathering set to take place this Sunday, March 23, to Tuesday, March 25, at the Javits Center. This year, the event holds extra significance with an inspiring act of generosity: renowned artist John Donohue is donating a hand-drawn restaurant sketch for auction, with all proceeds benefiting the NYC Hospitality Alliance Impact Foundation. #artists #auctions #newyorkrestaurantshow #newyorkcityhospitalityalliance