Food and Drink International - Winter 2016 Volume 2 - 2

contents

food&drink
winter 2016 volume 2

INT E R NA T IO NA L

SECTIONS

OUR COVER
GATE Hospitality's four
landmark clubs in northeast
Florida are known for being
distinctive. Not only does each
club have its own little element
of history within the city of
Jacksonville, but each location
also features completely
different styles of cuisine and
beverage menus. Page 20

16

Hospitality: Seriously Sustainable
From garden to plate, Ravens Restaurant at The Stanford
Inn by the Sea excels in organic, creative and conscientiously prepared cuisine.

50

Producers: Jeopardizing Standards
The United Kingdom's Food Safety Authority proposes a
new food regulation model that experts say is 'very bad
for public health.'

84

Restaurants: Making Choices
Customers can't handle too many options at once. Exhibit A: that election we had a while ago.

DEPARTMENTS

112

1
6

124

How to leverage supply chain management and technology as a strategy for smarter category decision-making.

Tableside Chat
SOBEWFF 2017 Preview

Protecting the environment and eliminating waste one
dumpster dive at a time.

10

Employee Retention
How employers can avoid the top-four turnover traps and
retain employees.

12

Workplace Chatter
Political table talk is making employers sick.

14

Social Media
Why social media is the recipe for success.

136 Last Page
2

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

PHOTO CREDIT: GETTY IMAGES

Freeganism

Distributors: The Freedom to Know
The Chicago Food Tank Summit takes on transparency in
the food system and offers suggestions for the TrumpPence Administration.

Satiate your taste buds in Miami Beach at the annual
Food Network & Cooking Channel South Beach Wine &
Food Festival.

8

Retailers: Technology in Grocery

6


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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