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.
Second quarter 2015 concluded with the restaurant industry posting strong same-store sales numbers, although still losing guest count growth year-over-year. Same-store sales growth was 1.8 percent during Q2, which represents a 1.
As people flock to tourist destinations throughout the Northeast for their summer vacations, restaurants are using Waitlist Me to handle the surge in demand. According to the National Restaurant Association (NRA), New York, Massachusetts, and New Jersey are expected to hire a combined total of 100,000 new employees this summer to address the rush of seasonal customers, and restaurants are turning to technology to help manage it.
Like most restaurant operators and chefs, Bill Van Gilder, owner of Jubilee Restaurant in Pocono Pines, Pennsylvania, is always on the hunt for ways to maximize efficiency. For Van Gilder, taking to the Web for sauces, supplies, and equipment has been a substantial time- and cost-saver.
Asharp look or dress code offers an essential first impression that can make customers feel at ease with the dining establishment. When considering whether to have a uniform policy, restaurateurs should think about how it might enhance the guest experience, how it will differ from the restaurant’s current attire policy, and the style and fabric most suitable for employees’ daily habits.
Top foodservice industry professionals and their fans gathered on June 7 at the Walter E. Washington Convention Center for the 33rd Annual RAMMY Awards as Restaurant Association Metropolitan Washington (RAMW) announced and celebrated winners in 21 award categories.
With engaging technology, complete customizability, and full service, the deck seems to be stacked in Stacked’s favor. The California-based restaurant is focused on providing popular American comfort foods with an unprecedented level of customization—something full-service restaurants often struggle to provide without a cumbersome ordering process.
Clutch, a pioneering consumer management platform delivering consumer intelligence and engagement solutions, announced today the development of the refreshed Latitude 360 ‘360x Club’ Membership and Loyalty Programs.
Johnny Rockets, the global restaurant chain, announced the appointment of Jim Kensinger in the newly created role of vice president of operations services and training. Kensinger is responsible for improving the quality, consistency, and profitability of the brand's franchise and corporate restaurants worldwide through communication, training, and engagement.
Following the recent number-two ranking in Starwood’s Guest Experience Index for the Sheraton brand, the Sheraton Reston Hotel is continuing to increase their guest services via their food and beverage offerings.
Arooga’s is honoring America’s fallen military members this Memorial Day by inviting all veterans and active-duty military members to eat free on Monday, May 25, at all nine of its central Pennsylvania restaurants and its newest franchise location Uncasville, Connecticut, adjacent to the Mohegan Sun Resort and Casino.
The small-plates trend keeps growing, and increasingly diners’ small plates are arriving at their table in mini crock pots, tiny cast-iron skillets, or diminutive Mason jars. But while these vessels may be small, they pack large benefits for chefs and back-of-the-house crews.