For Royal Sonesta Boston, food service is not just an incidental part of its offerings – it’s one of the most important components of the overall experience it provides to guests.

“We focus on a concept we call ‘food is art,’” General Manager Michael Medeiros says. “Most things here are made from scratch and prepared on-site; the quality of food is very important and we’ve always prided ourselves on that.”

Royal Sonesta Boston’s “food is art” philosophy also addresses the aesthetic part of the dining experience. “To us, a big part of ‘food is art’ is the idea that food should look as good as it tastes,” Executive Chef and Director of Food and Beverage Brian Dandro says. 

A restaurant or other foodservice environment could have the best recipes around, but that wouldn’t mean as much if its chefs and cooks have to stumble their way through an inefficiently designed kitchen. A kitchen with the most effective design and most appropriate equipment for serving a restaurant’s clientele can mean the difference between success and failure, so it’s not surprising that many in the foodservice industry turn to Premier Restaurant Equipment Co. to design and install their kitchen equipment. Based in Minneapolis, Premier Restaurant Equipment has served restaurant and other foodservice customers ranging from five-star hotels and resorts to fast-casual restaurants to senior care facilities. 

The company emphasizes that its approach is what makes it different from its competitors, and that approach is rooted in the experience its professionals have in the foodservice industry. No matter what the size or scope of a project, Premier Restaurant Equipment Co. says it prides itself on being able to deliver a kitchen design that serves the specific needs of each client. As its clients continue to rack up industry awards for their concepts and service, Premier Restaurant Equipment Co. stands behind the scenes as one of the driving forces behind their success. 

It’s much easier to count the number of years Dick’s Last Resort has been in business – 30 – than it would be to calculate the number of jokes made, napkins thrown, silly party hats worn or laughs and smiling faces induced there. “We’re all about having fun,” says Ralph McCracken, president and COO of the Nashville-based casual dining restaurant group. “Dick’s is unique from any other concept – there’s nothing else like Dick’s, and all of our locations are a bit different from one another.” 

The brand, which operates 16 locations across the United States, attracts large, multigenerational groups of family members, business associates or friends who are out for a special occasion – such as a bachelor or bachelorette party – or just a general good time. Fun-loving and outgoing front-of-house greeters and servers guide and enhance the experience in numerous ways including making jokes, placing party hats with tailor-made sayings on guests’ heads and starting paper napkin-throwing “battles.”

In tropical climates, there is nothing quite as refreshing as an ice-cold lager beer. With that in mind, Carib Brewery Ltd. produces two of the major brands in the market – Stag and Carib Lager. “Our brands revolve around consumers rather than a specific occasion because of the variety we produce,” Managing Director Gabriel Faria points out. “Most of our product usage is centered around conviviality. What this means is that when we look at the range of products and brands – from beer to stout, shandys, ginsengs and malta – you will see that they are focused on occasions that people want to and do remember, for the fact that they had good times with friends and family.”

Among the brands that Carib Brewery Ltd. produces are Stag Lager Beer, Carib Lager, Mackeson Stout, Malta, Smalta and Ginseng (nonalcoholic drinks) and Shandys, a blend of beer and one of four flavors – lime, ginger, lemon and sorrel, a fruit popular in Trinidad around the Christmas holidays. The brewery also produces under license for local and export consumption international brands including Guinness, Ginseng-Up, Heineken beer and Smirnoff Ice.

It takes a lot for a restaurant concept to distinguish itself in the marketplace. Fortunately for California steakhouse chain Tahoe Joe’s, it has no shortage of elements that make it stand out from the crowd. Whether it’s the unique look of its alpine ski-lodge themed restaurants, the always-from-scratch cooking, the high level of hospitality or its signature menu items, Divisional Vice President David Glennon says “Tahoe Joe’s offers guests an escape from the typical steakhouse experience, and that’s been an essential component of its success for nearly two decades.”

Since it was founded by a Fresno, Calif.-based restaurateur nearly 20 years ago, Tahoe Joe’s has expanded to 10 locations throughout California. Although the Tahoe Joe’s concept can best be described as polished casual, Glennon says the company considers any steakhouse – no matter the price point – to be its competition. “When we deliver on what our guests count on us for – our scratch-made entrée’s, hand-crafted cocktails and our hospitality – it’s an experience that’s tough to beat,” he says.

A recent merger between two Quebec, Canada-based food industry equipment suppliers will enable both companies to expand their market reach. Sipromac, a 30-year-old food packaging and processing specialist, in March 2014 acquired Picard Ovens, a 60-year-old bakery and pizza oven manufacturer. “We were attracted to Picard because of its history and the unique products it has developed,” says Vincent Tourigny, a shareholder in the unified company who also serves as its CFO. “We saw this merger as a great opportunity for two like-minded companies to come together.”

The union of the two companies will enable both to gain market share and attract large high-end grocery chain customers such as Whole Foods, which has started to use the ovens in some of their bakeries. 

Whenever people adopt healthy lifestyles, changing their diets is a major part of that. Studies have shown that drinking juice is linked to a healthier diet overall, according to the USDA, and some juices are nutrient-dense beverages with vitamin C, folate and potassium. Natalie’s Orchid Island Juice Co. is not only concerned with contributing to healthy lifestyles, but also providing the highest-quality, best-tasting juices. This is what has allowed the Florida-based company to win many awards and gain a loyal customer base. 

“Our purpose is to unite our individual gifts from God in establishing Natalie’s as a transparent food source and a global symbol of clean-label nutrition, while providing American jobs and supporting Florida farmers,” the company says. “It is our family’s responsibility to enrich the lives of those we come in contact with through our award-winning, quality citrus juices and our excellent customer care.”

Competing against Cleveland’s premier hospitality brands, the food and beverage operations of the InterContinental Hotel and Conference Center rise to the challenge of offering creative and innovative international cuisines with the latest technology. Located on the campus of the Cleveland Clinic and owned by that institution, the Intercontinental Conference Center boasts 295 guest rooms, 75 club rooms, 27 luxury suites, 16 corner suites and seven suites on an all-suite floor.

The conference center can seat 650 people in 35,000 square feet for banquets and also offers offsite catering. “From a banqueting standpoint, the types of cuisine are pretty much worldwide,” Food and Beverage Director David Schoeffler says. “We have a lot of international chefs and cooks here. Our executive chef is German, and has worked all over the world. So his ability to create dishes from the Middle East or Europe or South America is very strong because he has a good base of sous chefs that work with him that can execute them.

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