Blog posts tagged with 'nes news'

One of the things I admire most about the foodservice and restaurant industry is the culture of mentorship. Chefs of both notorious Michelin star restaurants and humble small town diners alike understand and cultivate the benefits of being a mentor. Perhaps it happened by accident, perhaps you set out to make a difference while sharing your passion for cooking. Whatever the reason for doing so, mentoring new culinary graduates or chefs with the passion but limited training, is one of the reasons mainstream culture has gravitated towards this industry.

Restaurant shows are popping up left right and center romanticizing the restaurant industry. What restaurant shows don’t always show is the grueling hours, backbreaking work and decisions that need to happen to keep a restaurant operational, such as finding new restaurant dishes that don’t eat into a restaurant’s profits. However what’s clear is it brings together people, passion and a hell of a lot of AH-MAZ-ING food.

To pay it forward, and help continue on the tradition of being a mentor to new culinary stars, we’ve compiled 5 tweetable quotes from famous chefs – with career advice and wisdom that should go a long way to shaping your future. If you're feeling inspired by the quotes below, feel free to click each quote to tweet it individually.

“Work ethic and attitude is everything. It's the only thing that matters.” (Click to Tweet)

“I would take a less knowledgeable cook with a great attitude and work ethic over a talented prodigy with pissy attitude any day of the week. It will always make for a better team at the restaurant. I can't tell you how many amazing cooks have been through my kitchens and simply have not made the cut because of their attitude. And guess what? Three, four, five years later those cooks are still line cooks. They still complain about how much everybody else sucks around them. If you're a line cook at 25 and still one at 35, it's time to look in the mirror. I can guarantee that YOU are the problem not anyone else.”—first published in HuffPost Taste

Marc Vetri, Chef/Founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants

“Taste everything. Learn to love all flavors, textures, and appreciate them for what they are.” (Click to Tweet)

“Taste everything. Learn to love all flavors, textures, and appreciate them for what they are. If you aren't tasting it, how can you serve it?”—first published in Dallas Observer’s Burning Questions Blog

Brian Zenner, Executive Chef, Belly & Trumpet

“Always be willing to learn from others. Be open-minded. Leave your ego at the door.” (Click to Tweet)

“Be relentless in the achievement of your goals. Stick to what you believe in. Surround yourself with people that support and believe in what you are trying to do. Always be willing to learn from others. Be open-minded. Leave your ego at the door. Taste your food.” – first published in Canadian Restaurant & Foodservice News July/August 2014 Issue

Steve McGoey, Corporate Chef, Keg Restaurants

“You need to fully understand the business, because at the end of the day it is a business.” (Click to Tweet)

“You need to fully understand the business, because at the end of the day it is a business. If someone wants to be successful as a chef, they have to take the time to understand that some of the failures come from someone becoming a pretty decent cook, but not understanding the financial makeup of a kitchen — the food costs, the labor costs.”

"In this day and age, understanding marketing is a huge thing. If you can't market yourself, you're dead, especially in New York City. My hat's off to anybody who's successful in this business, because it's not easy, and the margins are very small. There are really no shortcuts to being a good cook. You have to cook a piece of fish a thousand times before you get it. You really have to put in the time." – first published in New York Daily News

Charlie Palmer, Chef/owner, Aureole, East Side

“Go into every situation with your eyes wide open, stay humble, work hard, never stop learning” (Click to Tweet)

“Stay sharp, have a positive attitude, go into every situation with your eyes wide open, stay humble, work hard, never stop learning and never give up. Not every day will be a great day but you can pretty much be sure that it will be different than yesterday. Enjoy the good and the bad and embrace it as learning and an opportunity to grow.” – first published in Canadian Restaurant & Foodservice News Magazine March/April 2014

Judson W. Simpson, Canada’s First and Only Certified Master Chef

Special Event supply is our bread and butter. Special event rentals is yours. We hope our products in your inventory are generating lots of revenue for you all this Canada Day.

We will be back tomorrow with more great content! Have a safe and enjoyable holiday!

Back in January and then again in May/June, the prominent Foodservice magazines in Canada along with Statistics Canada and the NPD Group, released their forecast of the industry for 2014. There’s a plethora of information – so much so it can be overwhelming. To focus on some of the most pertinent information, we’ve compiled an infographic to make it easier for everyone to consume. Check it out below!

We hope this infographic helps you with your menu planning and forecasting for the remainder of 2014.

2014 has been an exciting year for the National Event Supply Blog. We announced 5 new products and 3 new product lines including the 4.75" straight sloped bowl, 13.125" flat pizza plate, 11.125" square plate, propane patio heaters, a new folding chair dolly that seamlessly transfers from grass to pavement, a new line of wholesale tablecloths and crystal stemware. We were awarded Canadian Rental Association Ontario Division’s Supplier of the year. We invested in expanding our market as a restaurant supply in Toronto. We introduced a brand new site design and enhanced functionality including the ability to buy products online. We launched the NES Reliable Rhino Plastic Banquet Table collection – a proprietary folding table line manufactured to compete with MityLite ABS Plastic Tables at a 50% lower cost. We provided comprehensive coverage of the Rental Show 2014, the world's largest party rental, equipment rental and tool rental conference.

Over the course of the year thus far, more than twenty-five hundred readers visited our site. So what were the most popular posts of the first half of 2014?

10. How Strong are 60inch Round Plastic Folding Tables?

9. What to Expect at The Rental Show

8. It's Radiant Orchid! #2014ColorOfTheYear

7. Resin Chiavari Chairs vs. Wood Chiavari Chairs

6. How Much Weight Can Plastic Folding Tables Hold?

5. Where to Buy Wedding Linens Direct in Canada

4. How Much Weight Can a White Resin Folding Chair Hold?

3. How Much do Wedding Folding Chairs Cost in Canada?

2. How Much Do Chiavari Chairs Cost to Buy?

1. The Best Restaurant Supplies Store in Toronto

Did your favorite posts from the past 6 months make this list? If not, share them in the comments below -- and on social media!

With the weather finally turning a corner in Canada (HELLO 32°C in Toronto!), we’ve got summer reading on our minds. With that in mind, I surveyed some of our amazing restaurant and caterer customers to find out their best recommendations for foodservice summer reads. Here’s what we came up with to keep you entertained at the cottage, at the beach or on a sunny patio during a day off. We’d love to hear what your favourite foodservice books are so tweet us or comment on our Facebook page so we can all pick up a copy to read.

Momofuku (By David Chang & Peter Meehan)

Written by the chef of the award-winning restaurants by the same name, Chef David Chang relays with his rise to superstardom, as well as the perils and pitfalls that marked his rise. This book portrays both the story and the recipes behind the cuisine that has revolutionized cooking with his bold Asian flavours and impeccable ingredients. As stated by Amazon – “this is a must-read for anyone who loves food”.

Read reviews of Momofuku

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (By Karen Page & Andrew Dornenburg)

Surveying dozens of leading chefs’ combined experience in top restaurants across the country, these authors create the go-to guide to coaxing the greatest possible flavour from any ingredient. Ingredient entries in the thousands, organized alphabetically and cross-referenced, provide a spectacular encyclopedia of flavour combinations. Featuring tips, first-hand stories and signature dishes from some of America’s most imaginative chefs, it was named a winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship.

Read reviews for The Flavor Bible

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers (By Andrew Dornenburg, Karen Page & Michael Sofronski)

A fantastic read for any “business-focused” foodservice operator that lacks proper sommelier training. What to Drink with What You Eat is the definitive guide to matching food and drink and includes pragmatic advice from the best wine sommeliers and chefs in America. Though the majority of this book is focused on wine, there are matches for a variety of other beverages. Provide a value add to your customers (and a sneaky upsell as well) by utilizing this guide to pair alcohol with your specials and/or entrées.

Read Reviews for What to Drink with What You Eat

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (By The Culinary Institute of America)

Restaurants must distinguish themselves in a market oversaturated with competition by offering consistent, high quality service. This book addresses the service needs for a wide range of dining types – fast-casual, fine dining and even catering operations. This is the best guide to service and hospitality on the market and provides foodservice operators, as well as their servers and managers the tips they need to stand out from their competition and win customer loyalty instead of customer satisfaction.

Read Reviews for Remarkable Service

Lessons in Service from Charlie Trotter (By Ed Lawler)

Charlie Trotter’s name has become synonymous with outstanding service in the restaurant industry. Trotter has perfected the subtle relationship between food, wine, ambiance and service and has trained his staff to his exacting standards. In Lessons in Service from Charlie Trotter, the author details the secrets behind Trotter’s success and shows other restaurants and businesses how to improve their levels of service.

Read Reviews for Lessons in Service from Charlie Trotter

We could go on and on with the thought provoking books we found. What other books would you add to the list?