Menu Innovator Blog

Michael Mina, Las Vegas, NV (New American)

By Tony Lagana / December 11, 2020

Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant that he gained the exposure he needed to make the decision to pursue full time culinary training. Since those early years,…

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Convenience is Key

By Tony Lagana / December 10, 2020

Convenience stores are more convenient than ever, and as a result they are booming with business. In fact, they are taking sales away from quick service restaurants, especially as they offer more options that make each visit worthwhile. Stores are now adding kiosks for quick ordering and a greater choice of pre-made, ready-to-go snacks and…

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Masa NY, New York, NY (Asian)

By Tony Lagana / December 9, 2020

Like so many other master Chefs, Chef Masa Takayama’s love of and appreciation for food began at a very young age. As a boy growing up in a small town right outside of Tokyo, Japan, Chef Masa grew up helping at his parent’s fish market, delivering sashimi, and then moving on to cooking fish dishes…

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Gramercy Tavern, New York, NY (New American)

By Tony Lagana / December 7, 2020

Chef Michael Anthony has trained in both Japan and France before returning to the United States to work in acclaimed restaurants such as Restaurant Daniel and Blue Hill. Chef Anthony took the position of Executive Chef at Gramercy Tavern in 2006. Gramercy Tavern is one of New York City’s most beloved restaurants, serving up seasonal…

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Gabriel Kreuther, New York, NY (French)

By Tony Lagana / December 4, 2020

James Beard Award winning and Michelin Star Chef, Gabriel Kreuther made a name for himself working in Michelin Star restaurants throughout Germany, France, and Switzerland before coming to the United States and working as Executive Chef at Atelier and The Modern. Chef Gabriel is trained in classic French techniques and incorporates his training along with…

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11 Technologies that Save Restaurants Time and Money

By Tony Lagana / December 3, 2020

The COVID-19 pandemic has affected industries of all sizes worldwide, but perhaps none has been more impacted than the restaurant and foodservice industry. The effect of this pandemic on the restaurant industry isn’t short-term, and even as we begin to see eateries reopening, things will look different for quite some time. Restaurant industry profit margins…

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Coi, San Francisco, CA (French)

By Tony Lagana / December 2, 2020

Chicago native, Chef Erik Anderson, is new to Coi, having taken the Executive Chef position upon the recent resignation of Chef Matthew Kirkley. Chef Anderson brings an esteemed resume to Coi with years of experience in restaurants such as The French Laundry, Noma, and the Catbird Seat. Upon taking the role, Anderson worked side by…

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Aureole, Las Vegas, NV (New American)

By Tony Lagana / November 27, 2020

Charlie Palmer is an American celebrity chef and restaurateur who developed a love of cooking at a very young age while living in upstate New York. He developed a fondness for his parent’s vegetable garden growing up, and this translated into his commitment as a chef to utilize local, farm fresh foods in his dishes.…

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Agern, New York, NY (Seafood)

By Tony Lagana / November 23, 2020

Chef Gunnar Gislason is a well-respected Nordic Chef who has gained success in numerous Iceland restaurants before moving to New York to take on the Executive Chef role of Agern. Gislason is well known in Iceland for his creative cooking style, his ability to seek out the best ingredients, and his desire to uphold traditions…

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Acquerello, San Francisco, CA (Italian)

By Tony Lagana / November 21, 2020

Chef Suzette Gresham has been working as a Head Chef in San Francisco since her first role at The Donatello Hotel in 1988. Following a short stint in that role, she moved to take on the Head Chef role of Acquerello in 1989 and remains there to this day. She specializes in Italian cuisine and…

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