10 Seconds to Fresh Scrambled Eggs with the Antunes Jet Steamer and Flatbread Toaster

10 Seconds to Fresh Scrambled Eggs with the Antunes Jet Steamer and Flatbread Toaster

Today, if you’re not innovating, you’re falling behind. That’s why Antunes, a 2018 Kitchen Innovation winner, has introduced not one but TWO innovations this year. Corporate Chef Joe Arvin, previously featured on shows like Chopped and The Taste, introduces us first to Antunes' Flatbread Toaster.

In an age where pitas and tacos are booming, operators are having a hard time keeping up with the demand. The Antunes Flatbread Toaster strives to solve that issue, heating tortillas, flatbreads, pitas, and more to over than 160 degrees in just seconds, allowing increased output in your business.

Working off of this inventive foundation, Arvin shows us a prototype from the Antunes team.  Taking the incredible heat and speed from the toaster and combining that with a Teflon pouch, Antunes has created a way to churn out perfectly toasted, melty quesadillas with no blowout, consistently.

A second innovation from Antunes also takes speed to a new level.

Consumers today are looking for fresh dishes with simple ingredients. But they don’t want to wait 20 minutes to get it. With Antunes, you can give them everything they want. Antunes’ new Jet Steamer allows your operation to crack an egg into a cup, add a couple ingredients and seasonings like salt, pepper, and cheese and place the cup into the Jet Steamer. In no more than 12 seconds, that fresh egg is fully cooked, scrambled, and ready to be served. And the Jet Steamer can be used in an array of applications like soups, oatmeal, and even rice!

Learn more about this innovative brand in the video above, and stay tuned for more Restaurant Product Innovators coming soon!

Read More

New Board Officers for 2018 Are Announced by the NRA and NRAEF

New Board Officers for 2018 Are Announced by the NRA and NRAEF

Earlier this week, the National Restaurant Association (NRA) and the National Restaurant Association Educational Foundation (NRAEF) announced the new board officers for 2018.

“As we head into 2018, our newly elected Board of Directors will provide critical leadership to ensure that restaurants will continue to support the American dream for our employers and employees,” said Dawn Sweeney, President and CEO of the NRA.

Jay Stieber and Sam Facchini were sworn in as Chair of the NRA and Chair of the NRAEF, respectively.

Read More

U.S Labor Department Appoints Dawn Sweeney for This Task Force

U.S Labor Department Appoints Dawn Sweeney for This Task Force

The National Restaurant Association has announced that its CEO and President Dawn Sweeney has been appointed by the U.S. Labor Department to join the Task Force on Apprenticeship Expansion.

The focus of the task force is to foster career pathways in different industries. 

"The members of the Task Force on Apprenticeship Expansion will provide varied perspectives that will help guide the administration's strategy on growing apprenticeship programs nationwide. I am grateful for their participation in this important effort," said Alexander Acosta, secretary of labor leading the task force. 

Sweeney will be representing the restaurant industry and will join a team of 20 influential leaders. 

“We are honored to represent the restaurant and hospitality industry as a member of Secretary Acosta’s Apprenticeship Task Force,” said Sweeney in a statement. “Apprenticeships offer career development opportunities that are vital to growing our economy and training America’s workforce. We look forward to streamlining and expanding the apprenticeship program to open additional pathways to achieve the American Dream.”

Restaurant brands like Golden Corral, Firehouse Subs, and FATZ Café will be participating in the program by mentoring apprentices. In the hospitality space, Wyndham, Hyatt, and Hilton will be also offering apprenticeships through the program. 

Read More

Inside the National Restaurant Association Headquarters With Phil Kafarakis

In this episode of On Foodable Weekly, brought to you by the Foodable WebTV Network, Host Paul Barron is in Washington, D.C. at the National Restaurant Association (NRA) headquarters’ test kitchen with Phil Kafarakis, Chief Innovation & Member Advancement Officer at the NRA. 

What does Kafarakis’ role entail? What three pillars guide the work of the NRA? How does the long-standing association integrate and prop up innovation? What can operators look forward to in the industry in terms of advocacy and change? Find out all this and more in the full episode above.