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    Current Issue: Vol 89 No 4 | Wintertide 2015 Career focused on pampering guests satisfies Simon de Swaan, How participation rose at one MA school syste, A high-end operator moves to casual dining concept and more...

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    Secrets of Success April 2015: Ken Toong Ken Toong, an acclaimed foodservice director at UMass Amherst, views the industry as "a lifestyle business" that supports sustainability and health and wellness. He's moved the program in his 16 years to twice the size it was in the late '90s.
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    Guest Column: LEDs Prove a Great Fit for Food Service With all of the recent promotion on the energy efficiency, brightness, and long-life benefits of light-emitting diode (LED) technology, many food service operators may be familiar with LEDs or have heard about the way they're revolutionizing the world of lighting. The question is, how can you translate LED technology to your food service business and secure the look and feel that both you and your customers desire while improving your bottom line? Happily, LEDs offer the best of both worlds, delivering high-quality, long-lasting, and maintenance-free lighting while significantly reducing your energy consumption and costs -- a value proposition that represents a win-win for both businesses and consumers in today's highly-competitive food service industry.
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