Renowned industry professionals will offer insights and inspiration to attendees in Charlotte, Newport Beach and New Orleans

 

CLICK HERE TO READ THE LATEST ISSUE OF SANTE

 

Our Free App For All Phones and Tablets is Now Available on your App Store.  Download the app today and enjoy Sante on the go.

 

Stepping onto the floor at a large industry conference can be overwhelming. Hundreds, sometimes thousands of people scurry in every direction. In exhibition halls, importers, distributors, and entrepreneurs of every variety vie for attendee’s attention with free gifts, samples, and, because we are in the food industry, lots of tasty treats.

 

Seeing the latest products is, of course, important. Eating twelve different kinds of chocolate, sipping wine from every continent, and attending educational seminars are also important. For me, however, the aspect of conferences I most enjoy is the opportunity to get face-to-face with those who share my passion for food and service. There is no better way to take the temperature of our industry than to have real, live conversations with people who are in the trenches every single day and learn what they need to know to make them successful. In a perfect world, everyone could attend a conference or two a year to reap the benefits of all there is to see. Unfortunately, most of us don’t have the time, or the money, to attend every conference that might interest us. That’s why we cover them for you.

 

In this issue, Shana Clarke reports on the 2017 TexSom Conference and Competition. She  covers the conference and speaks to current and past winners of the competition with insight into why they underwent the challenging process.


This issue has much more than the conference story! Brian Van Flanderm, America’s Mixologist from the Food Network gives tips on creating perfect warm cocktails for cold winter nights. Leadership guru Rudy Miick breaks down what it takes to turn around a floundering restaurant. In “Making the Table Bigger, Cara Strickland reports on Big Table, a non-profit dedicated to helping people in the hospitality industry. I had the extreme pleasure of covering one of Boston’s hottest new restaurants, Cultivar, and it’s talented chef, Mary Dumont, on her journey from Chef to Chef/Owner.


With each issue, we hope to inform, educate, and entertain. As always, please send me your ideas and feedback.


A votré santé!

 

Deborah Norkin
Editorial Director

The London Wine Competition is being launched to identify and reward those brands and products that consumers actually want to buy, rather than simply recognise good quality wines for their winemaking ability alone. 

To be a real success a wine has to be bought by consumers, be it from a supermarket shelf or a restaurant wine list.

CLICK HERE TO READ THE LATEST ISSUE OF SANTE

 

Our Free App For All Phones and iPad Is Now Available on your App Store.  Download the app today and enjoy Sante on the go.

 

On the cover of the latest issue of Santé is a beauty shot of pork belly with salsa di satori forti, with boiled leeks, cabbage, and dill. Chef Michael Pagliarini created this sumptuous treat for an event at his Cambridge restaurant, Benedetto. Some diners will look at the dish, see it as a delicious meal and dive right in. Others will appreciate the complex flavors, will understand the years of training and experience needed to produce such a masterpiece, and will savor every bite. People in the restaurant industry will, of course, delight in the eating but with every fork full, will wonder about the food cost, and whether the event, A Taste of Ancient Rome, was worth the time and energy it took to put together.

 

For industry professionals, the bottom line is not a theoretical threshold. It is an every day consideration. Benedetto’s event was not just a success in the account books. It drove everyone involved to push the boundaries of what was expected to produce an evening filled with fabulous food and conversation. It was more than a meal. It was an experience. The exuberance of the staff came through in every bite.

 

You can taste that same passion at The Purple Pig in Chicago. Instead of being satisfied with filling the dining room every night, the team, lead by Chef Jimmy Bannos, added breakfast service with offerings that diners can’t get anywhere else. Not only does it improve their bottom line, it brings an entirely new group of diners to their door.

 

Every restaurant, from the neighborhood coffee shop with a single red carnation on a bistro table, to the swankiest of the white table establishments must do the same thing. Go beyond what’s expected. Smart, informed decisions lead to successful enterprises.

 

As always, I’m interested in your thoughts. I’ll answer every email, and consider every story pitch. With every issue, I aim to go beyond the ordinary to give you something extraordinary. Reach out to me so I can give you what you need to help boost your own bottom line.

 

A votré santé!

 

Deborah Norkin
Editorial Director

The Louisiana Restaurant Association and Ti Martin of Commander's Palace have teamed up with the Greater New Orleans Foundation to activate the Hurricane Harvey Hospitality Employee Relief Fund. The relief fund will donate individual grants to restaurant and hotel workers who are in need during this trying time.