Recapping the NY Restaurant & Foodservice Show
It was 4:45am on Sunday, March 5th when my alarm went off. Six of us were meeting at Terry Hills, bright and early, to embark on a little restaurant journey. Danielle (Restaurant & Banquet Manager), Chris (Assistant Banquet Manager), Mike (Head Chef), Kelli (Bar Manager), Casey (Head Golf Pro) and I (Darcy, Director of Marketing) piled into a minivan, and headed off to NYC for the International Restaurant & Foodservice Show of NY.
Over 500 Vendors. Over 12 hours of education sessions. Cooking demos. Samples. You name it, it was there. But I'm getting ahead of myself...
Day 1: Early-morning flight into NYC.
5 Things We've Never Had to do in February.. Until Now.
When you think of February in WNY, you generally think of snow. Plain and simple. Snowy, cold, blustery, wintery weather. Right…?
Wrong. Not if 2017 had anything to do with it.
We’re going to hop aboard this global warming train and say that this February was one for the record books. Sure, we had snow here and there but almost nothing about this past month was typical. From the amount of accumulation, to the temperatures, there’s a lot of “Never Have I Ever”s being thrown around.
Employee Spotlight: Our NEW Head Chef!
We've been on somewhat of a radio silence over the last few months. Blogging took the backburner when things like banquets, holiday parties, tradeshows, etc came up. You know, because we're not busy at all ;)
Now we're back and we have someone we'd like you to meet: our new Head Chef, Mike DeVay!
Preparing our restaurant and banquet facility for a new chef is, luckily, not something we've had to do in over 10 years. Which, in the restaurant industry, is unheard of. Our restaurant and banquet facility had the same Executive Chef since it was built in 2005. We were thankful to have him for so long, sad to see him go, and all the while happy for him as he enters his retirement.