About Foodservice East
PHOTO: Enjoying a lighter moment at CoffeeFest, 2003, are Susan Holaday, editor, Foodservice East, and Richard Dolby, publisher.
Celebrating 82 years of providing news and information to the Northeast foodservice industry...
Foodservice East, the business publication for the Northeast foodservice industry, began life in 1926 as Hotel & Restaurant News in Boston, MA under the ownership of George Clark.
Through the years, the paper, which, under Harold R. Dolby, became Lodging & Foodservice News, was a leading source of news and information for New England foodservice operators.
In 1960, fresh from a stint in the US Army following graduation from Bowdoin College, Richard E. Dolby, Harold’s son, joined the business and transformed the publication into what today is Foodservice East, a quality tabloid paper on glossy stock, dedicated to editorial excellence.
This website honors the memory of Richard, who died suddenly at age 69 in July, 2006. An advocate of professionalism and innovation in business press publishing, Richard’s spirit lives on both in the print publication, and in the site which seeks to bring useful information to the region’s operators, commercial and non-commercial, in a new venue.
Susan Holaday, editor and publisher, joined the publication in 1972 and has been reporting on the foodservice industry for more than 40 years. She also freelances for Nation’s Restaurant News and FoodService Director.
Her goal is to bring to the web the spirit of excellence, journalistic integrity and innovation that characterizes the paper and to fulfill her mentor and companion’s vision of changing with the times to continually offer value.
NEWS BYTES
Rocky Aoki dies at age 69
NEW YORK, NY - Rocky Aoki, who brought Japan’s teppanyaki steakhouse fare to America with the creation of Benihana chain in 1964, died here at age 69. Aoki, who left the company in 1998, is credited with making Japanese food accessible to the American public. His steakhouses introduced the concept of restaurants as theater with chefs displaying their knife skills directly before the customers’ eyes.
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