Silver Plate Winners 2013: Jay Silverstein, Credit Suisse

Supporting those around him has propelled veteran B&I operator to the top.

The team has fit new concepts into the existing stations, but the important thing, according to Silverstein is that they have been trying new things like this dumpling concept.

“For example, we’re in the midst of a program based on the food truck trend,” Silverstein says. “We wanted to bring those street foods inside. Restaurant Associates has a program working with Marcus Samuelsson that offers those types of foods. That inspired us to bring in other outside New York vendors to the restaurant. All of a sudden you are getting restaurant food and you don’t have to go out for it.”

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“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

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Here are the trends FSD's Chefs’ Council members wish would go away.

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Ideas and Innovation
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Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

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