Total Food Service

For nearly four decades, Herb Karlitz has built a career around that idea. Through carefully designed culinary experiences, Karlitz and his team have helped chefs, restaurateurs, brands and nonprofits work together in ways that benefit both the industry and the communities it serves.

Buffets are no longer just about volume. Across restaurants, hotels, healthcare, and entertainment venues, the format has shifted into a strategic centerpiece that blends profitability with guest experience. What was once defined by steam tables and static layouts is now being reimagined...

The Legacy Companies are entering a defining moment in its evolution, as a newly installed leadership team sets out to reshape the trajectory of one of the foodservice industry’s most recognized equipment and supply manufacturers...

Seaweed has grown significantly on U.S. menus over the past four years, according to Datassential menu trend data. The shift reflects growing demand for ingredients that deliver both flavor and function. For operators, the takeaway is clear: versatile ingredients with strong flavor payoff are gaining traction across menu categories.

Growing awareness has led operators to reframe how they think about everyday supplies. Rather than viewing items like napkins as fixed costs, forward-thinking operators are beginning to treat them as opportunities for optimization. This shift has...

The Dilly Club, an all-day cafe and cocktail bar in the Bahamas, is open all day long. You can get a latte at 9 a.m. or 9 p.m.—as well as an espresso martini.

Two months ago, Chef Yvan Lemoine was named a 2026 James Beard Award semifinalist in the Best Chef: New York State category.

Total Food Service's June 2026 Digital Edition features an exclusive Q&A Interview with Don Fox, Legendary Restaurant Executive and Author, as well as news and interviews from the foodservice, restaurant, and hospitality communities.

Sometimes a kitchen has an off-night and the food doesn’t come out just right. Sometimes a server is new. Any number of small accidents can get in the way of a great dining out experience. But table linen is a choice.

Practical solutions matter. The operators finding success right now are not necessarily the ones making sweeping changes. Instead, they are the operators learning how to maximize the ingredients, labor, and systems they already have in place.