Traditionally, many restaurant owners haven’t offered health insurance to their employees. With high turnover rates and a large number of part-time workers, offering an employer-sponsored health plan has been viewed as a bigger hassle than it’s worth.
Kombucha tea and iced coffees are just some of the new beverages flowing from the bar.From cocktails to wine to coffee, operators are dedicating draft lines to drinks beyond the traditional brew. Beverages on tap remain fresher for longer and offer a unique experience—bold flavors with an eye-catching presentation.
Ben Jones waited nearly 10 years for his dream job to come around. Now, as executive chef of The Resort at Paws Up in Montana, he’s gone from cosmopolitan city chef to cooking chuck wagon dinners and managing the exclusive fine-dining outlet Pomp.
Here is a common scenario faced by restaurant marketers. A restaurant marketer has developed a fantastic offer that is increasing traffic and net sales, but he or she is not sure about true incrementality.
Inside the sleek Bacchus in downtown Milwaukee, across the street from the soaring wings of the Santiago Calatrava–designed Milwaukee Art Museum and Lake Michigan’s glittering shoreline, vegetables are never shunned into second place.
In 2010, the University of Southern California readied for a foodservice facelift.The Los Angeles–based institution, best known for churning out Hollywood stars and football pros, joined with its USC Hospitality arm to unveil more than a dozen new restaurants on campus.
On a whim, Adam Brick, chef de cuisine at Apis Restaurant & Apiary, stopped by his childhood alma mater, the Austin Montessori School. Always on the lookout for fresh ingredients to serve at Apis, which is located in Spicewood, Texas, Chef Brick was inspired to stop as he drove into Austin because he spied the school’s lush garden.
Moonshine has deep roots in American history. Looking to avoid the federal tax placed on liquors after the American Revolution, many began producing the high-proof spirit illegally in backwoods Appalachia.
Meatless Mondays began as a home-front initiative to conserve food during both world wars. However, in 2003 the program was reborn as a public health awareness campaign encouraging Americans to cut back on meat since a number of diseases and health issues had been linked to its consumption.
Ironically, one of the constants on most restaurant menus are limited-time offers (LTOs), which present loyal customers with fresh dishes and beverages and give restaurants an opportunity to test new items.
A D.C. chef and his wife are tackling addiction in the restaurant industry.In most businesses, having a drink after work may happen at an occasional happy hour, but for the most part revelry that includes alcohol is reserved for special occasions.
First it was bread. Then it was charcuterie and craft beer. Now, chefs want artisan salt.But not just any salt. They want sustainably made, unique finishing salts that add taste, texture, and interest to their dishes.
When Miami Beach was incorporated first as a town and then two years later as a city, wealthy entrepreneurs such as John S. Collins, Carl Graham Fisher, the Lummus brothers, and the Pancoast family had high hopes for the tropical paradise.