June 2015 | Food Newsfeed
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Top Beverage Picks

FEW Spirits Single Malt Whisky

Top Beverage Picks

Mezcal Amarás

Top Beverage Picks

Svedka Grapefruit Jalapeño

June 2015

Maui Bikini Blonde Lager

The lone lager of the lineup, Maui’s Bikini Blonde is a solid choice for the lighter side of one’s beverage menu: smooth, softly sweet, and an exceptional U.S.

Oskar Blues Pinner

Considering its assertive core lineup, Oskar Blues releasing this Pinner felt a whole lot like when Lagunitas released its own slightly out-of-character session IPA, DayTime, a few years back.

New Belgium Slow Ride

New Belgium added a session IPA to its set of year-round offerings in January. It shows as both easygoing and well built, with a nice amount of bitterness present here.

Charitable Strategies

Restaurants have a long history of charitable giving, and are inundated with requests for contributions. The challenge is finding the right fit for the brand and getting the word out in a way that maximizes efforts.

Group Dynamics

As independent restaurant groups take the country’s food-focused cities by storm, many executive chefs have become culinary managers, overseeing the menu, systems, and team for multiple restaurant concepts.

Food and Games

Patrick Lyons was a man with a lot of space. Thirty-two thousand square feet to be exact.Most restaurant owners might have been daunted, but not Lyons, who had worked his way up the nightclub business and then co-founded and managed more than 70 bars, nightclubs, and restaurants, including a successful foray into fine dining with Sonsie in Boston.

Dressed to Impress

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.

From Pawn Shop to Fine Dining

The exterior signage of restaurant Gold Cash Gold, including the name plastered above the door, is a cheeky reminder of the building’s days as a pawnshop. Now home to an eponymous restaurant that opened in December, the circa-1890 building in the Corktown neighborhood just west of downtown Detroit went from pawn shop to locally sourced, modern American dining spot in about 12 months.

Let's Make a Deal

Gaurav “G” Patel and his broker, Sam DiFranco Jr. of Trinity Partners, have a little joke. Patel first approached DiFranco to be his broker nearly eight years ago, when he was 23 years old and just starting out in the restaurant business.