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Heather Terhune shared thisJoin our team in Chicago! Whitney Sanchez, SHRM-CP is #hiring. Know anyone who might be interested?
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Heather Terhune reposted thisHeather Terhune reposted thisIn the ever-evolving culinary landscape, adaptability and consistency are key. For Tortazo, the quest for efficiency led them to a pivotal change in June 2021, when Heather Terhune stepped in as the Associate Director of Culinary Operations. Faced with outdated systems that hindered scalability and interconnectivity across their three locations, Tortazo recognized the need for a transformation. "We needed a system that could seamlessly grow with us," Terhune noted, emphasizing the limitations of traditional platforms. Enter meez—a solution that not only promised scalability but also aimed to revolutionize Tortazo's recipe management and training processes. With meez, Tortazo has seen significant improvements: - Recipe Standardization: Achieving consistency across all dishes, eliminating the confusion of multiple recipe versions. - Enhanced Training Experience: Digital materials, complete with visuals and documentation, have accelerated staff onboarding and skill development. - Seamless Onboarding: meez serves as a central resource hub, simplifying access to training materials for their New York and Chicago teams. Though the integration with their costing system is still in progress, Tortazo's vision for expansion into new markets like Vegas and additional Chicago locations, including airports, is clear. They are confident that meez will be instrumental in achieving greater operational efficiency and scalability. Tortazo's journey with meez exemplifies their commitment to culinary excellence and operational precision. "meez has emerged as a valuable ally," they acknowledge, as they continue to refine their operations and set their sights on future growth. See the full case study at https://lnkd.in/eGbTcANn
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Heather Terhune shared thisWe are growing! Want to join our amazing team? Digital Marketing Manager based out of NYC. Whitney Sanchez is #hiring. Know anyone who might be interested?
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Heather Terhune reacted on thisProud to join the Kohler Hospitality family #kohlerHeather Terhune reacted on thisKohler Hospitality names Ron Vlasic CHA vice president of lodgingKohler Hospitality names vice president of lodgingKohler Hospitality names vice president of lodging
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Heather Terhune reacted on thisHeather Terhune reacted on thisWe're thrilled to welcome Bill McKinney to the Pyramid Global Hospitality family as our new Corporate Director of Food & Beverage! Bill brings more than two decades of food and beverage leadership experience spanning hotels, restaurants, and bars. Most recently, he worked with Kimpton and IHG's Luxury & Lifestyle brands, overseeing food and beverage operations for more than 45 hotels across the U.S. and the Caribbean while helping develop award-winning dining concepts. His extensive experience and passion for operational excellence make him an exciting addition to our corporate team. In his new role, Bill will help strengthen food and beverage performance across our portfolio, partnering with our properties to drive key initiatives and support exceptional guest experiences. Please join us in giving Bill a warm welcome to our #PyramidFamily! We're excited to have him on board and look forward to the expertise, leadership, and fresh perspective he'll bring to our growing Food & Beverage team.
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Heather Terhune reacted on thisHeather Terhune reacted on thisAfter more than 8 years with InnVest Hotels and 15 years connected to the Kimpton brand, I’m closing a chapter that has shaped me in ways I will always be grateful for. I’m deeply thankful to InnVest’s leadership team for the trust, support, and partnership over the years. Their core values of teamwork, respect, integrity, and performance were reflected in the work, the standards, and most importantly, the people I had the privilege to work alongside. Thank you to everyone who has been part of this chapter. I’m truly grateful for what it has meant and looking forward to what comes next.
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Heather Terhune liked thisHeather Terhune liked thisGreat to be at the awards gala hosted by Strategic Hotels in New York and supporting our IHG Luxury hotels. Huge congratulations to Nabil Moubayed for winning GM of the year!! Also a shout out to Glen Sampert and our Intercontinental Miami team for their award! IHG SHINING!! Thank you Andre Zotoff for a spectacular night of recognition for the hotel teams!
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Heather Terhune reacted on thisHeather Terhune reacted on thisBig things ahead for one of our most important markets. We’re thrilled to welcome Benjamin Timashenka to HHM Hotels as Senior Vice President of Operations, where he'll lead our full portfolio of assets across the District of Columbia, Maryland, and Virginia. Ben brings sharp strategic instincts and a track record of driving operational excellence, most notably through his extensive career with Kimpton Hotels & Restaurants and other large full-service brands and management companies. He knows exactly what it takes to elevate performance and guest experience across a portfolio as dynamic as ours. #HHMHotels #HospitalityLeadership #HotelOperations #LifestyleHotels #FullServiceHotels #GuestExperience #ExecutiveLeadership
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Andrew Gildersleeve
10 Cooking Tips & Cookbooks - Part 6 of 10: “Bake by feel—explore the continuum of batter and dough consistencies.” You often hear, “baking is a science, and cooking is an art.” Recipes are critical for consistency, especially in a restaurant and commercial manufacturing settings. But there can be just as much flexible spontaneity exercised with baking experiments as there is with cooking, especially at home. My own advice: Part of every cook and bakers’ journey should involve ditching the recipe book at some point and exploring the unknown: it’s the closest thing we will experience to alchemy. For inspiration, look for examples like Chef Massimo Bottura’s “Brodo di Tutto” recipe, a pasta dish made from stale bread served with a broth made from food scraps. The pasta dough is also flavored with dried and powdered mushrooms and Parmigiano-Reggiano cheese. I’ve heard it tastes amazing! Lately I’ve been baking classic desserts by feel, blending the stale leftovers with liquids, and turning the flavored puree back into a batter or dough to be cooked or baked again. I know this sounds off-putting, but it’s resulted in some of my favorite sauces ever, with baked and caramelized flavors that I’ve never experienced before in a “pourable” format. Recent examples of desserts I’ve blended with ingredients such as tahini, concentrated coffee milk, or nut purees to make “dessert sauces”: (a) Crustless Apple Pie Sauce, (b) Basque Cheesecake Sauce, (c) Triple Chocolate Brownie Sauce, (d) Caramelized Cashew and Banana Muffin Sauce, and (e) Peanut Butter Caramel Cookie Sauce. The possibilities here are endless. And these dessert sauces are amazing when served on top of the original dessert they are made from…or when you are making your own dessert combinations at home! For the photo included in this post, the waffles are made from a sauce that is made from caramelized banana muffins, topped with a compound butter made from the same sauce, and also topped with a variety of other “dessert sauces” and ripe bananas. Cookbook Recommendation: “The Food Lab” by J. Kenji Lopez-Alt. I’ve always thought of Kenji as the Harold McGee of my time—he approaches cooking using the scientific method and A/B-testing to refute common cooking myths, while replicating and creating unique dishes from around the world that are packed with flavors and detailed explanations that provide the why behind a certain technique being used. He has been writing for seriouseats.com forever, and for good reason. In the world of food and recipe writing, I view seriouseats.com on the same level as the NYTimes Cooking section, with regards to the quality and replicability of their recipes. They include recipes that are written to work, written by folks who care. This reminds me of Ina Garten’s team, where they are known to devote a lot of time to testing and responding to feedback during trials, well before the cookbook is published. #cooking #cookingtips #food
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Matthew Crosby
If an inspector walking into your kitchen causes panic, the problem probably started long before the inspector arrived. After years in professional kitchens—and now expanding that experience through my CDM/CFPP studies—one principle keeps getting reinforced: A foodservice operation should be inspection-ready every single day. Not because we're afraid of a surveyor. Because the people eating our food deserve that standard whether anyone is watching or not. Temperature logs shouldn't suddenly matter during an inspection. Preventive maintenance shouldn't happen because somebody found a violation. Cleaning and sanitizing aren't boxes to check. And a corrective-action plan isn't worth much if nobody follows it. That's where Active Managerial Control becomes real leadership: Set the standard. Train the standard. Monitor the standard. Correct problems before they become bigger problems. I've spent much of my career focused on the food—the flavor, execution, consistency and presentation. Healthcare foodservice reinforces another side of being a chef: Great food matters. But great systems are what allow you to serve it safely and consistently every day. That's the kind of kitchen culture I believe in. #privateRehabiltationCenters #FoodServiceLeadership #HealthcareFoodservice #FoodSafety #CulinaryLeadership #CDM #PatientCenteredCare #ExecutiveChef
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