industry news Archives

Restaurant Wages and Food Safety Since suffering a major E. coli outbreak in 2015, Chipotle has focused on refreshing its reputation by closing all its stores for a daylong food safety training and offering customers free burritos. Though we hoped the company’s woes were behind… Read More >

U.S. Coffee Championships Attending the U.S. Coffee Championships – dubbed CoffeeChamps by its organizers, the Specialty Coffee Association – is a complete sensory experience. If you didn’t make it to this year’s qualifying rounds on Jan. 21 and 22 at the convention center in Knoxville,… Read More >

Help Wanted: Labor Shortages in the Restaurant Sector It’s likely news to no one that the foodservice industry has a high turnover rate. With so many restaurants and an improving economy, servers and chefs are more willing to take chances for the tempting possibility of… Read More >

Allergen-Free Menus Are Good for Guests and Your Bottom Line This time of year turns many public places into a symphony of sniffling and sneezing as spring pollen triggers seasonal allergies. For the roughly 15 million Americans with food allergies, though, their condition isn’t limited… Read More >

Menu Labeling: Good for Consumers, Bad for Restaurants? March is the Academy of Nutrition and Dietetics’ National Nutrition Month, and it comes at a time when nutrition, or at least information about nutrition, is very much on the minds of many restaurant operators. New federal… Read More >

Legal Libations in Your New Restaurant By this point in your restaurant-buying adventure, you’ve likely earned an A+ for doing your homework. You know the must-haves and deal breakers to look for in a lease, you know what a healthy cash flow looks like, and… Read More >

What Could Possibly Go Wrong? You know the restaurant business. That’s why you’ve decided to buy one. As you lean into the all-too-brief due diligence phase of your acquisition, the state of the equipment that’s part of the deal might seem like the least of… Read More >

Don’t Go Dark “Like the Fourth of July, only cold and rainy.” “Amateur night.” “Dead.” Is this how your restaurant thinks of Hallowe’en? For many, in fine dining especially, the occasion has historically combined the revenues of a sno-kone stand with the clientele of a… Read More >

That Awkward Moment When the Server Is Hovering Over the Table to Get the Tip In America, we’re not so sure about servitude. The debate currently raging over what and how to pay restaurant workers is one living drama that proves our ambivalence on a… Read More >

Distrust and Verify If you’re buying a restaurant business, somewhere between plunge-taking and handshaking you may hear a desperate emotional cry for validation known as “the asking price.” It is sometimes followed by an absurd claim called “cash flow.” Zaniness like this may be tossed around… Read More >

Get the Lease of Your Dreams On a busy city street, the little restaurant gleams like a jewel. It fits your site-selection specs to a teaspoon. You can live with the concept and expense profile and the seller’s motives make sense, so you’re putting together… Read More >

Why Pie Fans Can Clap Hands for Trans Ban The ban on trans fats finalized today by the FDA may chafe Popeye’s Chicken (3.5 grams in a large order of their Cajun fries) and Honey Boo Boo. It may glitter like a goldmine to litigators. But otherwise,… Read More >

OK, But What’s a Negroni? Good question! (Hear that, cocktail snobs?) A Negroni is a classic cocktail most often served over ice as an aperitif, made of equal parts gin, sweet vermouth, and Campari, and garnished with orange. Don’t feel embarrassed if you haven’t heard… Read More >

Is Higher Ed Overfed? Fresh Food, Rotten Kids? From our roomy banquette in the foodservice world, we at KaTom have an excellent view of changes in institutional dining. As the letters from college admissions departments roll into in-boxes across America, we’d like you to have the benefit… Read More >

From left: Jane Chedester, Field Rep, Office of Sen. Lamar Alexander; Joe Woody, Area Director, USDA Rural Development; Lisa Mensah, Under Secretary. USDA Rural Development; Patricia Bible, CEO, KaTom Restaurant Supply; Allen Robbins, Treasurer, Sevier County Electric System; Randy Drew, Chairman, Parc Pigeon Forge KaTom… Read More >

Photo by James Souder, Food Recovery Network Food Recovery Network’s Millennial Achievers Forgive You Happy vague-anxiety season! We mean, of course, the almost-springtime of tax-day dread, inter-winter-weather-bout doubt, and for millennials, their parents, and anyone else who knows a FAFSA from a falafel, college-application fixation…. Read More >

Katom’s Weekly Foodservice News Roundup Remember January? That chilly month right after Christmas with the cheap gas? January is when Chipotle famously stopped serving pork carnitas in about a third of its 1700 restaurants, in a crisis of conscience-slash-marketing epiphany that arose when the chain… Read More >

Allergy study finds a peanut, eats it anyway It took a while to locate Bamba at the local Walmart. No surprise there. A peanut-flavored snack for infants and toddlers? That would be in the “As If” aisle, with the kiddie caffeine and the diet bacon…. Read More >

KaTom’s Weekly Foodservice News Roundup Last week was like the hardest, iciest rebound ever as we ricocheted off Valentine’s Day weekend with a jaw-chattering sugar high only to slam into a wall. Between the national holiday—aka “The Day of the Dead Presidents”— waves of state-crippling… Read More >

Country Club Chef, Cooking-Class Hero David Pinckney has eaten, breathed, and slept fine dining since he was 16 and washing dishes to earn money for college in his hometown, Knoxville, Tenn. At The Orangery, a family-owned landmark specializing in continental cuisine (think Roger Vergé, André… Read More >

We Cook Pretty One Day Would It Kill America to Watch the Bocuse d’Or? America won its first-ever medal at the Bocuse d’Or in Lyon, France, last week. Perhaps you missed it. Chef Philip Tessier and his assistant, Skylar Stover, took second place in the 24-team competition. Team… Read More >

From Chippy to Gastropub, the Successful Evolution from One Concept to Many In the midst of planning for the rapidly approaching opening of his new concept, Oli Bea’s, I grabbed a few minutes with Chef-Owner Jeffrey DeAlejandro of the Crown and Goose in Knoxville, Tennessee… Read More >

From Mortgage Broker to Restaurant Entrepreneur: The Tale of Opening a Restaurant When you Google, “Tips for starting a restaurant” you’re more likely to get “100 Reasons to Throw in the Towel” than anything vaguely helpful. It’s nothing new to hear the horrors of restaurant… Read More >

A Look at Food Insecurity in the U.S. Home to over 600,000 restaurants, multiple television channels devoted entirely to food, and hundreds of thousands of acres of farm and grazing land, the United States certainly appears to be home to an endless supply of sustenance;… Read More >

A Story From the Streets to Five Star Dining You have seen him on TV, cooked from his recipes, and possibly even made lifestyle changes based on his “food revolution,” but did you know that beyond his entrepreneurial ventures Jamie Oliver’s passion for all things… Read More >

Pork Cuts Get New Names Meant to Make Choosing and Cooking a Pork Chop Easier For many years, one of the naming conventions for competitive barbecue cooking teams has been a play on the “other name” for the shoulder round of a pig. That succulent… Read More >

Consider a Venting Range Hood to Enjoy Delicious Meals and Protect Your Lungs Here in East Tennessee we are familiar with talk about air quality. As one of the allergen capitals of the world and subject to significant air pollution carried to our region that… Read More >

Beat the Heat With the Top Chef Choice for Best Smoothie Blender Let’s face it: With a rise in trends like the paleo diet, gluten-free regiments, and more people embracing vegetarian and vegan lifestyles, restaurant owners and chefs are seeking out new ways to incorporate… Read More >

Pagination Next