All articles by Michael Jones

Michael Jones

Event preview: National Restaurant Association Show 2024

The 2024 show, taking place May 18-21 at McCormick Place in Chicago, US, will boast more than 2,240 exhibitors, which includes 700+ first-time and 600+ international participants

Restaurant operator profile: Frisch’s Big Boy

The customer experience is still at the heart of Frisch’s Big Boy, almost 80 years after launch. Amelia Levin tracks the story behind a brand that appeals to different demographics

ITW Food Equipment Group to showcase equipment innovation at the National Restaurant Association Show 2024

Restaurant and foodservice professionals who visit booth 4031 can see the latest in kitchen equipment from the group’s premier brands, including Hobart, Baxter, Traulsen, Vulcan and IBEX

Envision Strategies announces retirement of co-founder Claudia Scotty

Scotty co-founded Envision Strategies in 2001. Her leadership has been pivotal in shaping the company’s culture

Refrigerated Solutions Group announces new key account director

Rafael Thissen has joined RSG as key account director

Jania Tung joins Winston Foodservice

Texas-based Tung has joined the company as the US Regional/International Territory Sales Manager

Event review: FCSI The Americas Conference – Camp FCSI 2024

Drone displays! Comedy improv! Texan BBQ food trucks! Michael Jones reports on an exceptional Camp FCSI 2024 in Austin, TX, where the food and fun were as equally high level as the educational sessions and networking

Famous restaurateur transforms family butchery into destination restaurant

From humble beginnings to a thriving multi-location restaurant, Charlie the Butcher evolved his family’s butchery after discovering an oven unlike anything he had witnessed before at the 1985 National Restaurant Show. Now nearly 40 years later, Charlie is a well-known figure in the culinary world, known for his delicious Beef on Weck. With the Alto-Shaam Cook & Hold oven, Charlie is able to achieve consistent, high-quality results every time—with minimal labor, ventilation and hook ups required

From the President: Eric Norman FCSI writes to Allied members

President of FCSI Worldwide, Eric Norman thanks Allied members for their continued and future support of the Society’s portfolio

The Secret Chef: reality bites for restaurants

The industry must start making real and lasting changes to a system that has stumbled through the last few years, says The Secret Chef