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Americas
Chef Naomi Pomeroy in profile
Oregon chef Naomi Pomeroy speaks with Chloe Scott-Moncrieff about the highs and lows of her career in the kitchen
Americas
Consultancy focus: Cini-Little
The next generation of Cini-Little has plans on how the legacy firm will look in the future, as Samantha Lande finds out
Americas
New Orleans city profile
New Orleans continues to attract plaudits for its distinctive dining scene. Liz Campbell tracks the culinary heritage and the changes happening in the Crescent City
Americas
100 years of wow: National Restaurant Association Show 2019 brings the fun, breaks records
For a fifth year in a row the show had record exhibitor space sales and welcomed 65,526 attendees
Americas
Loyalty programs: growth gathers pace
Loyalty programs are on the rise according to new research from Gartner – but restaurants are at risk of being squeezed by more innovative operators
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National Restaurant Association Show announces 14 Startup Alley exhibitors
The exhibitors will aim to unlock huge potential through digital innovation in foodservice at the Show's 100th Anniversary Event

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New collar jobs bring opportunities for young workers
The National Restaurant Association Educational Foundation’s paid apprenticeship program targets so-called 'new collar job' opportunities

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The Restaurant Show brings the magic with a roster of world-class chefs
A stellar line-up of internationally acclaimed chefs will showcase their techniques at the Show's centennial event on 18–21 May in Chicago, US

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Cosme’s Daniela Soto-Innes is the 2019 World’s Best female chef
Soto-Innes named ahead of the World's 50 Best Restaurants celebration, taking place in Singapore in June 2019

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Trends, equipment, technology: 100 years of the Restaurant Show
The National Restaurant Association Show 2019, the largest foodservice trade show in the US, celebrates its centennial this year

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US restaurant industry growing amid groundswell of change
US restaurant industry profits, employment rates and business conditions are all on the up according to a National Restaurant Association report, but is everything as it seems?

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