Month: May 2013

Rosada To Teach Sold-Out Ciabatta Class For Bread Bakers Guild

May 3, 2013 The Bread Bakers Guild of America

Master baker Didier Rosada will teach a sold-out baking class about ciabatta, the classic Italian “slipper bread,” for The Bread Bakers Guild of America next month. All About Ciabatta will be held at The Culinary Institute of America in San Antonio, Texas, on May 18-19. At this hands-on class, participants will learn the mixing, folding, and shaping techniques used to make loaves of ciabatta and will produce several different types of ciabatta, including Multigrain Ciabatta, Ancient Grain Ciabatta, Ciabatta Integrale, and Sweet Breakfast Ciabatta. …

Kitchen Brains’ Growth, Future Prospects Attract Top Food Service Industry Talent

May 3, 2013 Kitchen Brains

The creation of Kitchen Brains®, which merged the technologies and core competencies of SCK® Direct and Food Automation – Service Techniques (FAST.), was only the beginning. The new umbrella company has received accolades from the food service industry, experienced exponential growth and attracted top talent. …

Reed’s, Inc. Secures New Foodservice Private Label Partner

May 3, 2013 Reed's, Inc.

Reed's, Inc., maker of the top-selling sodas in natural food stores nationwide, announced today that it has secured a new agreement to produce a line of private label branded beverages for one of the largest foodservice distributors in the country. …

Jack Brill Named VP Of Business Development For Metz Culinary Management’s Southern Accounts

May 3, 2013 Metz Culinary Management

Metz Culinary Management is making a concerted effort to expand in the South with the hiring of Jack Brill as Vice President of Business Development for the company’s Southern accounts, which include clients in healthcare, long term care, colleges, universities and independent schools. …

Restaurant Performance Index Rose Above 100 In March As Same-Store Sales Improved

May 3, 2013 National Restaurant Association

Buoyed by positive sales results and a more optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) rose above 100 in March.  The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.6 in March, up 0.7 percent from February’s level of 99.9.  March represented the second time in the last three months that the RPI stood above 100, which signifies expansion in the index of key industry indicators. …