October 2018 | Food Newsfeed
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October 2018

Hotel Hospitality With the Pros

Hotel hospitality is unique in its challenges and opportunities. Planning menus for breakfast, lunch, dinner, late-night, and all-day room service is a tall order—no pun intended. These experts have got your back.

Erik Bruner-Yang Cements a Legacy with Brothers and Sisters

Erik Bruner-YangBrothers and Sisters | The Line HotelWashington, D.C.Opened December 2017Who made the first move? Sydell Group first approached me as far back as 2012 to gauge my interest. They had a guy that worked for them named Tanner Campbell; to me he was kind of their talent scout, and he was a big fan of Toki Underground and saw potential in me that I hadn’t even seen in myself.

James Beard Winner Andrea Reusing Dishes on The Durham

Andrea ReusingThe Durham | The Durham HotelDurham, North CarolinaOpened October 2015Who made the first move? My partner Craig Spitzer texted a photo of the building to me. It has always been one of my favorites in Durham, and I knew right away that I wanted to learn more about the project.

3 Types of Spice Trending this Season

Fragrant and warming, the seasonal spices of fall and winter easily spark memories, and chefs are constructing full-service menus to complement that nostalgia with novelty. Classic spices alongside surprising new elements not only enhance a dish’s complexity, but also give it the individuality customers seek.

7 Expert Ways for Restaurants to Cut Costs

Put bluntly, Pat Phelan recognizes the two paths to improved profitability: sell more or spend less.While Phelan, owner of The Jacobson, an upscale restaurant in Kansas City, Missouri, knows capturing higher sales is an enduring battle, he remains uber-mindful of different ways he might trim costs without hampering the quality and service that have become his 6-year-old establishment’s hallmark.