American Graduate Day 2017 returned this fall for its sixth consecutive year with Soledad O’Brien hosting the national broadcast, which premiered on Saturday, October 14.
In this month’s column, I share with you my abridged comments from two City Council hearings that I recently testified at on behalf of the NYC Hospitality Alliance. I hope they provide you with greater insight into our vital work representing the industry and get you familiar with two important issues impacting restaurants throughout the city: scaffolding and organic waste separation.
As my friends from the Pennsylvania Dutch Country would say, “It wonders me much” whenever they would see or read something that they had seen many times before. I can apply that description to the number of articles I have read that deal with the common act of tipping.
Don't stress over your energy bill. There are many energy saving tips for hospitality managers to reduce their energy bills with just a few adjustments to electricity, water, as well as heating and cooling systems, so that the bill at the end of the month is less stressful.
Even the best safety programs require proper on-site management training and involvement in order to be successful. By investing in hiring and training experienced on-site managers, businesses can actually save a significant amount of money in the long run...
There is no metric that challenges the thought that coffee should only be enjoyed in the morning. Far from! That’s where gently Vassilaros & Sons cold brewed coffee comes into play. I’m pretty picky when it comes to strong flavor and in my cocktails, if it says coffee- I want to taste what is going on in my glass and make it memorable.
We are all forced to respond to the growing expectations of our educated customers. Each dealership and their sales representatives can choose to respond in a number of ways. Our company has made the conscious decision to become “influencers” and use every resource available to understand the unique needs of our partners.
Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime.