CONTENTS
P.25
P.36
P.66
WHEN DOES IT MAKE SENSE TO GET A BANK LOAN FOR A RESTAURANT? 64 CAREER CHEF AND ACF BOARD MEMBER, NOW LIVES HIS DREAM 62 WHAT IS ALL THE HOOPLA ABOUT PLANT BASED FOODS 40 I AM SOON GRADUATING HIGH SCHOOL AND THINKING ABOUT BECOMING A CHEF 35 HOW TO BEST PREPARE TO BE IN A TRADE SHOW: 38 HOW THE HANYC STRENGTHENS NEW YORK’S HOTEL INDUSTRY 66
HOW EVENT PLANNERS AND RESTAURANTS COLLABORATE TOGETHER 12 WHAT DO CHEFS SEE AS THE BIGGEST 2026 CHALLENGES 08 LETTER FROM THE PUBLISHER 04 NEXTECH CONTINUES TO GROW ITS COMMERCIAL KITCHEN EQUIPMENT DIVISION 07 THE IMPORTANCE OF SOCIAL MEDIA TO RESTAURANTS 15 18 HOW RESTAURANTS BECOME THE BEST BY TREATING GUESTS LIKE FAMILY
THE TRUTH BEHIND DOH MISPERCEPTIONS IN RESTAURANTS 24 WILL THERE BE OUTDOOR DINING IN NEW YORK IN THE WINTER? 26 INSIDE THE MINDS OF FOODSERVICE INNOVATORS 20 WHY IS ICE CARVING SUCH AN INTRIGUING ART? 22 HOW TO CHOOSE THE RIGHT CULINARY SCHOOL 28 HOTELS 20 YEARS FROM NOW A VISION OF TOMORROW’S HOSPITALITY 34
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