Total Food Service

10/14/2026

📖 Have you explored the October issue of Total Food Service yet?

This month, we spotlight Ashley Powell, President of the School Nutrition Association, in an exclusive Q&A—alongside news and insights from across the restaurant, foodservice, and hospitality industries.

Inside this issue:
🍽️ Ashley Powell’s exclusive interview — page 36
📰 A Texas representative’s proposal to ban SNAP restaurant purchases — page 6
🍸 New Jersey’s approval of cocktails-to-go — page 10
🤠 Houston’s Mack Allen Eatery — page 12
🏎️ Top chefs and Formula One come together in Las Vegas — page 14

Take a look at the people, products, and ideas shaping foodservice—and discover suppliers and solutions through our advertising partners.

👉 Read the October issue: https://totalfood.com/digital-issue/ -2026-digital-issue/1

10/02/2026

The Blodgett Invoq Combi enters that conversation with a focus on intuitive cooking, baking and steaming, while also delivering the back-of-house benefits operators need. Designed to produce outstanding results while optimizing efficiency...

09/25/2026

09/23/2026

Opening a restaurant takes conviction. Keeping it moving forward takes persistence.

Chef Michael Tusk reflects on building Quince and Cotogna, collaborating with farmers and staying committed to San Francisco in our latest Q&A.

For chefs and restaurant operators, it’s a look at balancing culinary ambition with the everyday realities of running a business.

Read the full interview:
https://totalfood.com/quince-chef-michael-tusk-future-san-francisco-dining/

09/23/2026

🌶️ Busy weekends are great—but how do you bring more guests through the door during the week?

For restaurant owners and chefs, your next traffic-building idea could start with the menu you already have.

Texas Pete Hot Sauce® shares five practical ideas, including wing flights, game-day specials and a signature sauce that works across multiple dishes. Each offers a way to create memorable flavors and give guests another reason to return.

Learn more here:
https://totalfood.com/texas-pete-five-simple-ways-drive-restaurant-traffic/

What’s working to build traffic on your restaurant’s slower nights?

09/19/2026

Feb. 11–13, 2027 | Orlando, Fla.

09/18/2026

🦪 A Boston restaurant landmark may soon begin a new chapter.

Union Oyster House, which has operated continuously since 1826, could become part of Tilman J. Fertitta’s Landry’s restaurant and hospitality portfolio.

The proposed transaction raises an important question for restaurant operators: How can a company bring new resources and operational scale to an iconic restaurant without losing the history, traditions and sense of place that made the brand valuable?

For Landry’s, the opportunity—and the responsibility—will be preserving nearly 200 years of hospitality while preparing Union Oyster House for its next generation of guests.

https://totalfood.com/fertitta-landrys-boston-landmark-restaurant-empire/

The Boston Licensing Board scheduled a hearing to consider transferring the restaurant’s liquor license from Union Oyster House Inc. to UOH Manager LLC, an entity connected to Landry’s. Even while serving as U.S. Ambassador to Italy and San Marino, Fertitta’s influence continues to shape Landr...

09/18/2026

🏈 A new stadium calls for a new approach to hospitality.

At Buffalo’s Highmark Stadium, regional food favorites, chef-driven menu development, checkout-free markets and premium dining come together to create a game-day experience that feels unmistakably Buffalo.

Led by Legends Global Executive Chef Nicholas Karoly, the culinary program is designed to serve thousands of fans quickly without sacrificing quality, variety or a connection to the local community.

From Buffalo wings and Beef on Weck to frictionless purchasing and flexible event spaces, Highmark Stadium offers foodservice operators a look at how great hospitality can drive guest satisfaction, operational efficiency and year-round revenue.

https://totalfood.com/buffalo-highmark-stadium-new-sport-venue-hospitality/

Highmark Stadium in Orchard Park, NY, the new home of the NFL’s Buffalo Bills, offers a clear example of how food and hospitality can reflect a city’s identity while improving speed, convenience and the overall game-day experience.

09/01/2026

New Issue Alert: September 2026! 🍽️

In the latest September issue of Total Food Service, we sit down with Michael Tusk, Executive Chef and Co-Owner of Quince for an exclusive Q&A on his career, culinary leadership and perspective on hospitality.

Also inside: Tilman J. Fertitta & Landry’s latest Boston move, Legends Global preparing for kickoff in Buffalo, Chef Kwame Onwuachii and New Jersey’s Table to Table, plus more restaurant, culinary and hospitality news from across the industry.

📖 Read the September Digital Issue now: https://totalfood.com/september-2026-total-food-service-digital-issue/ -2026-digital-issue/1

08/26/2026

As summer begins to wind down, Chef Maria Loi is preserving the season — one jar at a time. 🥒🍅

In her latest contributing column for Total Food Service, Chef Maria Loi explores the centuries-old tradition of pickling, sharing the Greek approach she grew up with, where pickles are known as toursi.

From green tomatoes and cucumbers to beets, carrots and onions, Chef Loi explains how a simple brine can transform seasonal produce while extending the flavors of summer well into the colder months.

She also shares some of her favorite preparations — including Green Tomato Toursi, Karpathos-Style Sea Fennel and Greek Salad with Pickled Onions — along with her Basic Greek Refrigerator Pickle Brine.

For chefs and operators looking to make the most of late-summer produce, there’s plenty of inspiration here.

👉 Read “Pickling: Preserving Summer’s Bounty” from Chef Maria Loi: https://totalfood.com/pickling-preserving-summers-bounty/