When Pete Pjetrovic was presented with the opportunity to join businessman and restaurateur Rocco Trotta in opening an elegant, classic American steakhouse at 72 Madison Avenue in New York City, he jumped at the chance.
Each year, the South Carolina Restaurant & Lodging Association selects finalists from around the state who exemplify the highest standards of excellence in service to their company, to their customers, and to their community.
We’ve become a nation of problem eaters and chefs are more aware of this than anyone else. So much so, in fact, that some chefs are now preparing meals designed for each specific customer.“We never expected eating to be as big of a problem as it has become,” says Joshua Hebert, owner and executive chef of POSH in Scottsdale, Arizona.
Some restaurants telegraph their specialties in their names—barbecue joints, crab shacks, steakhouses. But these days, steakhouses don’t always fit the traditional mold: Across the country, beef has gone Brazilian.
Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.
Joe’s Crab Shack has been testing a new service model that brings an end to tipping for guests. This test is currently being conducted in 18 locations nationwide. No timeline is in place to implement this policy nationally; the company is testing the results of this pilot program.
In an open letter, Danny Meyer, the man behind the Union Square Hospitality Group, announced that his 13 restaurants will no longer allow tipping. The first unit will be the Modern, a two-Michelin-star restaurant located in New York City’s Museum of Modern Art.
The restaurant industry is reliably unpredictable. What was supposed to be a bustling Friday night can quickly turn into a shockingly quiet, slow stretch. Likewise, there’s no telling when tables could surprisingly fill up during a thin-staffed weekday shift.
Students at the New England Culinary Institute don’t train in auditoriums or demo kitchens, explains Richard Flies, the school’s acting president. Rather, NECI’s teaching model places prospective industry professionals directly into the field, or, more specifically in this case, the beach.
It was nearly a decade ago, coinciding with the ascent of the quality cocktail, when I was invited to get a drink with a dashing British gent by the name of Tim Warrillow. He was in New York because, along with business partner Charles Rolls, he had developed an Indian tonic water that was a far cry from the liquid found in all those bottles of Schweppes crowding supermarket shelves.
The decorations—or lack thereof—don’t tell the entire story. Behind the scenes, many companies and organizations are already planning for the holidays, and have been, in some cases, since the last glass of champagne was toasted in 2014.