My new (Fall Equinox, 2008) issue is out and full of hot topics and cool implementations! From "going green" and installing solar panels to crafting high end menus with fresh, sustainable, local foods, there's a lot happening in the Northeast.
Others may focus on the doom and gloom of a down economy but I prefer to look on the bright side, at all the bright people in our industry who are doing creative, exciting and innovative things in a variety of areas from food prep to FOH to building energy-efficiency into their operations.
The times have changed, as the president of the Green Restaurant Association points out, from saying "we should do this" to "how do we do this." It's a dramatic shift that will ultimately save operators money and help save the planet at the same time.
What could be better? Check out my page 1 story by downloading the new issue at www.foodserviceeast.com.