Like many Americans, I couldn’t break down a health care bill if I tried.In response, I handed over the topic to our more-than-capable readers, professionals throughout the restaurant industry who have direct day-in and day-out experience with this lava-hot issue.
Paul Mangiamele won’t call it a comeback. What’s happening these days at Bennigan’s is better described as a renaissance, he says. Actually, just take the prefix “re” and tack on the word of your choice.
I’ve spent 12-and-a-half years in career services, watching students at the CIA grow. Many of our graduates have gone on to launch highly successful careers and become some of the biggest stars in the industry.
Last year, the Institute of Culinary Education (ICE) moved to its new Brookfield Place facilities. After 41 years of operation, we relocated to our downtown location in order to design every detail of our school.
Selling a long-standing restaurant is no easy task. Take Merle Borenstein, who opened Armadillo’s Bar & Grill, a Southwestern eatery, in the then edgy Rondout area of Kingston, New York, in 1988, about 90 miles north of New York City.
Hospitality takes a holistic turn within a historic building nestled in the oldest riverfront neighborhood in Minneapolis, thanks to the expansion of a fine-dining destination into a daylong café and European-style boutique hotel.
PlumpJack Group, a San Francisco-based hospitality company, opened Pendulum, the first newly built restaurant to Colorado’s Vail Village in eight years, in December. In addition, the group also re-opened a Vail favorite, White Bison, which features an updated menu, a new cocktail program, and an interior renovation.
Seattle’s dining scene, a quirky one propelled by petite-sized restaurants big on celebrating Pacific Northwest ingredients, has grown considerably since Tom Douglas opened Dahlia Lounge with wife Jackie Cross in 1989.
When one thinks of culinary innovation, it is often exciting new dishes and creative restaurant concepts that come to mind. But I believe that culinary innovation is about far more than that; it is also about having the bravery and creativity to approach daily operational challenges in new ways.
When I go out to eat, I ask the waiter if the restaurant has a creative chef. Of course, no one ever says no, so I make a simple request: Make me a dessert using only nuts, fruit, and dark chocolate, and present it in a creative way.
At 30 years old, Albert Allaham could already trade in his apron for a comfy seat in some corporate office. The head of Reserve Cut, a New York City steakhouse with projected sales of $10 million in 2016, Allaham has watched his restaurant’s profile skyrocket since opening in Manhattan’s Financial District three years ago.
A self-described storyteller whose first book, Deep Run Roots, debuted last month, Vivian Howard has made a tremendous impact on her hometown and on the restaurant industry. One of her most compelling attributes is the candor with which she discusses her work, her rise to culinary acclaim, and her impassioned perceptions of the industry’s most sacred cows.
Mark and Larkin Hammond were apart 252 days during their first year of marriage. Mark was ingrained in the corporate machine with Pepsi-Co’s restaurant division (now Yum Brands), and a frequent flier with a flourishing collection of hotel room keys.
As any good coach will tell you, training the next generation of competitors is as important as leading the teams in play. That’s one reason why Chef Chris Hastings devotes some of his time to serve on the ment’or Culinary Council and judge Young Chef competitions.