As the United States begins to reopen for business in the coming weeks, many of our B&I clients are still looking at how best to balance the safety of their employees while still keeping the on-site F&B operations as successful as possible. Expert panelists representing F&B clients, F&B providers and kitchen designers join the JGL […]
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After two months of working from home, many businesses are looking at re-opening their offices and employee cafeterias. Corporations and food service operators are developing comprehensive COVID plans to minimize employee exposure and maintain social distancing as much as possible. While these plans are commendable, the plans will only be effective if they are well […]
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The role of technology in the hospitality industry has been hotly contested for some time. While inventory and data management systems have become commonplace because of their ability to quickly and easily cross reference disparate sources of information, other technologies that could potentially take the place of human workers have seen slower adoption rates; however, […]
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New to the work-from-home culture? Or maybe you are a work-from-home pro but are suddenly distracted by all of your friends now working remotely, or simply by the daily breaking news. Either way, working from home can be a lot sometimes. When I tell people I work from home, most people ask, “Isn’t it hard […]
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The 21st century has seen increased awareness of and efforts to be more environmentally focused as we begin to see the effects of global warming. The restaurant and culinary worlds are slowly beginning to transform as well, as new demands are put on the global food supply and customers increasingly demand ethically sourced food. One […]
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It’s a new year and a new decade and that means that all your New Year’s resolutions are likely well underway! Whether you have vowed to lose weight, live cleaner, or save more money, chances are that your carefully selected resolutions were chosen to better yourself. Cultures across the globe make strides to better themselves […]
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This has been a very exciting year for JGL. In addition to having the opportunity to work with many new clients throughout 2019, JGL has…. 1. Added two new team members to the JGL family 2. Successfully placed a food truck concept into a Museum setting 3. Won the bid for consulting services for the […]
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Whether you’re an aspiring chef or don’t know the difference between brie and brioche, you probably love Thanksgiving. It’s a time to gather around the table with your family, share great food, and be thankful for all that has happened over the past year. I have fond memories of catching up with my grandparents, aunts, […]
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JGL is always interested in speaking with event industry professionals who are finding new and inventive ways to market their venues. We recently interviewed Robert Severini, Director, Events & Catering for the Wildlife Conservation Society to learn more about his strategy for building private event business at the New York Zoos and Aquarium. Q: When […]
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If I made mischief the way that Max did, chasing my dog with utensils and threatening to devour my progenitor, my wild rumpus would’ve been toast, but Max is merely sent to bed without supper. Thus begins the hunger induced, fever dream journey of Maurice Sendak’s classic children’s story Where the Wild Things Are, which […]
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