John Johnson

5 HARD-EARNED LESSONS EVERY ASPIRING CHEF NEEDS TO KNOW 📌At Q Industries, we’re more than just providers of world-class F&B solutions - we’re passionate about shaping the next generation of culinary professionals. That’s why we built Q.Curiosity Culinary Academy (QCA) - where hands-on training meets industry experience. Here are 5 essential lessons every young chef needs to master to thrive in the kitchen : 1️⃣ Speed gets you noticed, but consistency earns respect. Cooking one great dish is easy - but delivering excellence plate after plate, even under pressure, is what defines a true chef. 2️⃣ Never say, “That’s not my job.” The best kitchens run on teamwork. Whether it’s washing dishes or restocking the pantry, every task matters. A positive, can-do attitude will take you far. 3️⃣ Taste. Then taste again. Your palate is your compass. Always taste your ingredients, your sauce, and your final dish - it’s how you develop intuition and precision. 4️⃣ Feedback and failure are part of the recipe. You’ll overcook, underseason, or get corrected - and that’s okay. Every mistake is a free lesson that helps you level up your craft. 5️⃣ Embrace technology - it’s your secret sous-chef. Modern tools like combi ovens and sous-vide machines aren’t shortcuts; they’re smart ways to save time and unlock more room for creativity. ✨At QCA, we believe great chefs aren’t just born - they’re trained, tested, and constantly curious. 📩 Contact us: quriosity@qindustries.com 👉 Register for consultation: https://lnkd.in/gKT3MNiG 📍 Address: Lot DVTM9, Road No. 7, Tan Thuan Export Processing Zone, Tan Thuan Ward, Ho Chi Minh City #DreamBigCookBigger #YoungChefsVN #StartYourJourney #PassionToProfession #MakeItHappen

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#AAHOACON26 may be over, but the shift it highlighted is only accelerating. #Independenthoteliers are at a turning point. The old model of stitching together disconnected systems is breaking under the weight of modern guest expectations. Operational complexity is no longer sustainable. The direction forward is clear: ➡️ #simplicity, #control, and a #guestexperience that feels effortless at every touchpoint. This is where Cloudbeds is helping hoteliers lead, not follow. A #unifiedplatform designed for independent properties that want to compete at a higher level without adding operational burden. This is not about adding more technology. It is about taking control back from it. Every disconnected system you maintain is costing you time, margin, and guest satisfaction. Cloudbeds is built to change that equation, so hoteliers can focus on what actually matters: #hospitality, #relationships, and #growth. The independent hotel revolution is already underway. The question is not if it happens. It is who leads it. If you are ready to rethink how your property operates end to end, now is the time to step in. #jointherevolution https://lnkd.in/eGtt648q 👈 AAHOA Members Katharine, Nadia, Josh, Adnan #Powering the world’s most #ambitioushoteliers

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Twin Peaks Expands to Connecticut with New Franchise Agreement https://lnkd.in/ebrM976C Twin Peaks Restaurant is set to make its Connecticut debut following a new three-unit franchise agreement with New London Hospitality to develop sports lodges in key markets like New Haven and Hartford.

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We’re proud to see leaders like Tj Quinn representing Kitchen Kettle Village at the recent Pennsylvania Restaurant & Lodging Association events. His reflections perfectly capture what hospitality means to us: continuous learning, meaningful connection, and investing in the next generation of leaders. Supporting initiatives like the Pennsylvania Restaurant & Lodging Association Educational Foundation and participating in programs such as ProStart Program Pennsylvania strengthens not only our industry but the communities we serve every day. At Kitchen Kettle Village, we believe hospitality goes beyond great food and memorable experiences; it’s about mentorship, advocacy, and building pathways for future talent. Watching students step confidently into their careers reminds us why this work matters so much. Thank you, Tj Quinn, for leading with passion and purpose and for helping shape the future of hospitality in Pennsylvania. 👏

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June 11, 2025 Statement from the New York State Latino Restaurant Bar & Lounge Association President Sandra Jaquez The New York State Latino Restaurant Bar & Lounge Association applauds the introduction of Int1301 and thanks Majority Leader Farías for her leadership in championing this important legislation. By codifying the Department of Health and Mental Hygiene’s inspection protocols, this bill would bring much-needed transparency to a system that has too often left small businesses in the dark. For our members—many of whom are minority entrepreneurs—this means clearer guidance on how to address violations and stay in compliance with complex regulations. These are hardworking business owners who want to do the right thing, and this bill would help ensure they have the tools and information to do just that. We look forward to working with the Council to get this meaningful legislation over the finish line and create a more fair and supportive environment for the entire hospitality industry.

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Understanding Aperitifs in Food & Beverage Service An aperitif is a pre-meal beverage served to stimulate appetite and prepare the palate. It plays an important role in classical restaurant service and guest experience design. Examples include: Vermouth, Campari, Aperol 🔗 https://lnkd.in/gJ57WrkC #FoodAndBeverage #HospitalityManagement #HotelIndustry #RestaurantOperations #ServiceExcellence #HospitalityEducation

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In December 2024, Modern America Campgrounds announced the acquisition of Lone Oak Campsites in East Canaan, Connecticut, strengthening its footprint in the Northeast RV park market.This transaction marked the company’s 27th park acquisition in the past 24 months, reinforcing its leadership position in the outdoor hospitality and campground ownership space. https://lnkd.in/eEgkJtZc

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How do you stay sane working as a chef? And what makes it all worth it? We ask award-winning chef and restaurateur Ben Sukle of Providence’s Oberlin and Gift Horse restaurants those questions and more in our first episode of Career Confidential. Career Confidential is a new series where we interview successful Rhode Islanders about the struggles of making it in their industry—and why they pursue their profession anyway. Give it a watch and let us know in the comments: who should we interview next? Barbara Dury - Executive Producer Isabella Jibilian - Creator, Host, Producer Michael Frank - Producer, Photographer, Editor Michael Jones - Photographer

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The modern Executive Chef role has evolved beyond mere cooking expertise to become a multifaceted position. The Leader role in the kitchen includes * Mentorship: Fostering professional development. * Fostering Culture: Creating a collaborative environment. * Digital Systems: Utilizing digital kitchen display systems (KDS) for inventory, temperature logs, and to speed up food production, reducing errors. * Workflow Optimization:Streamlining kitchen layouts and processes to improve efficiency and reduce ticket times.  * Cost Management: Managing food and labor costs to maintain profitability. * Inventory Control: Monitoring par levels to avoid waste or shortages. * Compliance: Ensuring strict adherence to health, safety, and sanitation standards. * Consistency: Maintaining high standards of food quality and consistency. * MenuDevelopment. menu planning, balancing food costs with customer preferences. * Trends Adaptation: Staying updated with culinary trends,. * Bridge between Front and Back of House: Acting as the liaison between the kitchen and front-of-house . * Crisis Management: Quickly resolving issues such as equipment failure, staffing.

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Flat Iron restaurants acquired by TriSpan and McWin nvestors McWin and TriSpan have teamed up to secure a co-control majority investment in the Flat Iron restaurant chain. The deal will see Piper, the private equity firm which took a £10m stake in Flat Iron in 2017, exit the business. McWin and Trispan said they planned to continue to expand the steak restaurant group in the UK as well as oversee its “first steps into international markets”. Flat Iron was founded in 2012 by Charlie Carroll and has grown to 18 restaurants across London, Manchester, Leeds and Cambridge. For a time, it sold its signature steaks for £10, but they are now priced at £15. Tom Byng, who has led Flat Iron since 2021, will remain as chief executive of the business through its next stage as growth. Byng said: “Our success at Flat Iron is a team effort from the pot wash to the boardroom, and we are pleased to welcome McWin and TriSpan to the Flat Iron family.   “Their deep experience and knowledge of the sector are second to none and will be invaluable as we continue our mission to serve ‘remarkable steak’ to more locations in London, across the UK and abroad.” McWin also backs restaurants including Gail’s, Sticks’n’Sushi and Big Mamma Group. Flat Iron is the first acquisition for McWin’s newly launched Foodservice Fund, which is dedicated to lower to mid-cap European foodservice companies it believes have the opportunity to scale. TriSpan has made the investment through its Rising Stars Programme, which has also backed restaurant brands Pho, Mowgli and Rosa’s Thai. Robin Rowland, operating partner at TriSpan, said: “The UK dining out market is a vibrant growing sector of £110b+ turnover that continues to innovate, and Flat Iron is a clear winning brand offering outstanding value that truly delivers to a wide group of guests throughout the week.” Harry Goss, partner and head of foodservice at McWin, added: “We believe that Flat Iron has the right to become a multi-national British champion.” Houlihan Lokey advised Flat Iron on the transaction. Terms of the deal were not disclosed. https://lnkd.in/e-aWB2pn

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Being a mother is one of life’s greatest roles, and balancing a career alongside it requires immense strength, compassion, and resilience. At Bally’s Baton Rouge Casino & Hotel, we are incredibly proud of the working mothers on our team who bring dedication to both their families and their roles with us. In our latest video, we sat down with Maggie, Sam, Lili, and Carrie to discuss how they navigate work-life balance, the joys of motherhood, and how a supportive workplace makes a real difference—whether it's providing accommodations to take a child to therapy or having the flexibility to leave early to catch a son's state track meet. To the women who lead with excellence both at work and at home: Happy Mother’s Day. We see your hard work, and we celebrate you today and every day. 💐 Watch the video below to hear their inspiring stories. 👇 #MothersDay #WorkingMoms #WorkLifeBalance #CompanyCulture #TeamBallys #BallysBatonRouge #BatonRougeProfessionals

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Training the Next Generation of Culinary Professionals We’re starting Workforce Wednesday by highlighting the work of the Food Bank of Delaware’s Culinary School, a registered trade school that has been transforming lives since 2002. Through a 14-week culinary training program, unemployed and underemployed adults gain hands-on culinary instruction, industry certifications such as ServSafe Food Manager, case management support, and job placement assistance. Programs like this demonstrate how workforce development through food can create meaningful pathways to employment, stability, and long-term opportunity. Teaching kitchens like the one at the Food Bank of Delaware are helping individuals build the skills and confidence needed to succeed in the culinary and hospitality industries. Learn more about their Culinary School: https://hubs.la/Q046p2KX0 Explore the Catalyst Kitchens network and upcoming events across our member organizations: https://hubs.la/Q046nSzF0 https://hubs.la/Q046nV5W0 ✨We believe education, skill-building, and support create pathways to lasting opportunity. 💡Workforce training strengthens both individuals and the communities they serve. 🙌How can workforce training programs help expand second-chance employment opportunities in your community? #catalystkitchens #FoodBankofDelaware #WorkforceWednesday #WorkforceDevelopment #CulinaryTraining #OpportunityThroughFood

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The Modern Culinary Executive: The Executive Chef's role has fundamentally shifted toward becoming a Culinary Executive, balancing creativity with large-scale operational efficiency and financial discipline. This requires three critical transitions: From Estimate to Data: Moving past rough inventory estimates to adopting real-time, data-driven waste and yield management platforms (leveraging ERP systems or specialized software). This is the key to moving food cost from the high 50s down to the low 40s. From Kitchen to Factory: Managing a Central Production Unit (CPU)—scaling to 20,000+ meals daily—demands an operations management approach, implementing menu engineering and SKU rationalization to simplify procurement and guarantee consistency. From Compliance to Culture: Viewing HACCP and ISO 22000 not merely as external audits, but as the baseline for a mandatory safety culture. Training brigades in these standards ensures consistency and protects the brand at high volume. The challenge is building an industrial-grade, data-driven financial and safety fortress while maintaining quality. Do you agree that operational mastery (P&L, Data, and Compliance) now outweighs pure artistry in the modern Executive Chef role? Or does your high-volume operation rely more on a different core principle?

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Hard Rock Hotel & Casino Atlantic City spending $50 million to redo rooms, suites and penthouses in Atlantic City “From redesigned guest suites and new dining concepts to world-class entertainment, and continued community engagement, these investments ensure we continue delivering an exceptional guest experience while honoring one of our four core mottos to ‘Love All, Serve All.’” Read more via The Press of Atlantic City 🔗 https://ow.ly/H4zp50YbWev #ExperienceAtlanticCity #AtlanticCity #VisitAC

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