As a leading bar and restaurant social entertainment and integrated marketing platform for 30 years, NTN Buzztime Inc. is all about the guest experience. Today, it redefines the dining experience for customers by adding new capabilities to its tabletop tablets. Buzztime unveiled its integrated menu, self-service ordering and payment capabilities as options for its free-floating tablets that allow customers to personalize their night out. 

After getting their first taste of Limoncello five years ago in Italy, Tom Kiefer and Linda Losey left the country not only with some “fine” artwork for their walls at home, but with a dream of opening their own mini-distillery and a determination to replicate that recipe. “We got lost in Italy and happened to find this restaurant where the chef didn’t speak English and we didn’t speak Italian,” Losey remembers. “We clicked using hand signals and pointing on the menu. It was a great time and they kept trying to get us to buy the artwork on the walls. After our third bottle of wine, he brought out the Limoncello… we left with two bottles of it and the artwork off the walls.”

They say the kitchen is the heart of the home. It’s the place where memories are made with family around the dinner table and where friends gather to reconnect over a glass of wine. In her very own kitchen, Amy Hampton poured her heart into creating wine and using her soirees as inspiration. Her wine was originally served as a party favorite surrounded by music, conversation and family friends.“My journey into wine started as a passion for serving others,” Hampton says. “With my background in chemistry, I’m used to being in the lab and creating concoctions. In 2008, I started having parties at my home and using them as case studies to see if my wine would appeal to my guests.”

We were so close to gaining access to more information about the food we consume, but some are alleging the food industry is doing what it can to delay posting calorie counts on the food it sells. They won’t be ready by the deadline of Dec. 1, 2015, restaurants say. But is the restaurant industry really to blame for the delay? How has the Food and Drug Administration stepped in to help these entities prepare?

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Revere Flexpak

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