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Buffalo: Best Food Forward

The Buffalo food scene is currently featured in an impressive Foodservice Consultant spread. The magazine is a reputable industry source that showcases progressive culinary advancements being made throughout the world. Quarterly coverage includes green initiatives, research and design, technologies, best practices, the hospitality industry, and bustling food scenes all over the world.

Foodservice Consultant is a quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision makers from the hospitality, leisure and construction sectors. Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology. As FCSI’s president Jonathan Doughty, FCSI says “FCSI’s publication, Foodservice Consultant, has become the go-to reference source for innovation, information, knowledge and professional expertise.”

The article puts Buffalo in an enterprising light, as writer Liz Campbell walks readers through the West Side of Buffalo to Larkinville on a whirlwind tour that not many people would have believed possible a few short years ago. You can see the entire article by clicking here, and scrolling to pages 74 through 77.



Written by Buffalo Rising

Buffalo Rising

Sometimes the authors at Buffalo Rising work on collaborative efforts in order to cover various events and stories. These posts can not be attributed to one single author, as it is a combined effort. Often times a formation of a post gets started by one writer and passed along to one or more writers before completion. At times there are author attributions at the end of one of these posts. Other times, “Buffalo Rising” is simply offered up as the creator of the article. In either case, the writing is original to Buffalo Rising.

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