www.southwestfoodservice.com | December 2017 - January 2018

Monthly Archives: June 2017

Turning the Page….New Book Release!

Chef Charles M. Carroll CEC, AAC, HGT CIA Graduate 1985 Currently Executive Chef of River Oaks Country Club in Houston, Chef Charles Carroll has stayed busy from the day he graduated from CIA, winning spots on 8 different Culinary Olympic Teams, writing books and award winning author of Leadership Lessons...
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6 Business Lessons Learned

6 Business Lessons Learned from Working with World-Leading Restaurant & Hospitality Brands 

Expert insight on tactical, actionable ways food service, hotels and other hospitality businesses can create smarter, safer, socially responsible kitchens that increase efficiency, productivity and profits

Accidents in commercial kitchens are an all-too-common occurrence, with the U.S. Bureau of Labor Statistics reporting nearly 200,000 food service industry injuries...
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Cuts like a Knife 

Knife Restaurant in Dallas

“In my opinion,” offers Mike Jackson, “there’s really not a bad steakhouse in Dallas.” 

As the butcher at John Tesar’s Knife restaurant, he...

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Riviana Foods Expands

Riviana Foods Expands Ready To Serve Rice Plant In Memphis

Riviana Foods Inc. recently announced that it is doubling the production capacity for its microwaveable rice products under the Minute® rice brand. Headquartered in Houston, TX, Riviana is a wholly-owned subsidiary of Ebro Foods, S.A., a leading Spanish food company. The ready to serve rice plant, constructed in...
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