Industry Insights
Willie Degel: I’m Fed Up
Willie Degel, owner of the Uncle Jack’s Steakhouse, breaks down how he is fed up with how the Restaurant Industry is being attacked and over-regulated...
Sales Tax – It’s NOT Your Money!
When Strategic Funding was in its early days we began to look for bank lines of credit so that we could expand our financing...
Are You Fully Protected? Know Your Insurance Lingo When Submitting a...
It’s very important to be aware of what these terms mean and their policies actually cover. Here’s a list of definitions of insurance lingo to get started:
Fall Forecast: Dining Debuts of the Season
Anticipation is in the air, as our City’s restaurant scene promises exciting dining debuts and grand re-openings! I hope you brought your appetite and...
Heavy Duty: Will “Good Enough” Be Good Enough?
And then, there’s the one that you’ll hear adnauseum in foodservice equipment: “heavy duty”. Nearly everyone will have a different understanding of this now-hollow descriptor. Just what in the heck does it mean?
Five Re-Imagined Classic Drinks For The Early Fall
Tomatoes are just bursting out all over. But what can I do with all of them? If you are like me, I’d get roasting. ...
Keeping Your Restaurant Covered Is Now A Part Of The Alliance
At the New York City Hospitality Alliance, we’re always seeking out ways to support our members and provide services to restaurants and nightlife venues...
Terroir
What began as a term to express how the natural environment around wine imparts certain flavor characteristics has recently expanded its gastronomic definition. Culinary talent now...
The “True” Meaning of A Hospitality Approach
When I receive exemplary service in a restaurant, it's not only unexpected, but absolutely astounding… I...
Seven Easy Steps to WOW Customers With A.N.A.W.A.R.D. Winning Level of Service
AwardArticle by Mark Anthony, Customer Service & Sales Trainer, President of Training for Success Throughout the food service...
15 Tips To Start Your Restaurant Business Plan Right
Article contributed by Alsco A vast majority of restaurant entrepreneurs choke off their business potential even...
New Strategies For Creating A Late Summer Catering Service Signature
It wasn’t that many years ago that catering actually took a break in the summertime. ...
Looking Over My Shoulder at 90 – Part 4
This is the fourth in a series of articles dealing with my observations during the 78 years that I have been involved with the foodservice industry. It began in my family’s restaurant...
Can You Use Your POS To Help Eliminate Restaurant Fraud?
Article by Jesse Noyes, Senior Director of Marketing, Upserve Fraud comes up a lot in the...
Summertime With C-CAP Job Internships
The Careers through Culinary Arts Program (C-CAP) helped teens sharpen their culinary skills and get them...
What Point Of Sale System Should You Get?
The one question I get asked over and over again I give presentations, seminars and workshops...
Do You Inspire Your Team to Deliver Customer Service That Wows?
Article by Mark Anthony, Customer Service & Sales Trainer, President of Training for Success The food service industry...
A Proactive Kitchen Helps To Minimize Equipment Risks
Article by Jeff Becker, VP-Sales & Branch Development, Day & Nite / All Service Last month I...
Preparing Your Restaurant For The NY Paid Family Leave Law
Article co-written with Dennis Fiszer, First Vice President and Chief Compliance Officer for HUB International – East...
Blind Spots: When Good Restaurants Are Bad Businesses
One of the great things about having over 30 years experience in the restaurant business...
More Pressure May Be Good For You. Seriously.
Having proper air pressure and ventilation in place at your restaurant is necessary for both...
Eat Out East
Enjoy a cocktail with breathtaking views and bask in the glorious breeze of a penthouse terrace at some of the summer’s swankiest NYC Rooftop Bars...
Green and Sustainable Strategies
Saving energy is one of the most important goals for facilities, communities, or organizations today....
Flying South For The Summer
There’s a great myth in this business that there are slow seasons and busy seasons....
Creativity Doesn’t Need To Be Expensive
Sometimes it’s difficult to balance one news report that talks about the number of new...
8 Great Things To Tell Your Staff Today
Given that the restaurant business is a performance, your guest experience is ultimately determined by...
What’s Happening In The Economy? Look at Lunch!
Bubble? Downturn?? Correction?! Really? The Dow and NASDAQ have reached new highs - unemployment is...
Looking Over My Shoulder at 90 – Part 3
This is the third in a series of articles dealing with my observations during the 78 years that I have been involved with the foodservice industry. It began in my family’s restaurant...
Building A Food Safety Strategy For Your Cool Side
Article by Jeff Becker, Day & Nite / All Service. Many of us have experienced the loss of product as result of our freezers or coolers failing. Financially, this is a material risk that all operators face.
How Restaurants Can Help Avoid Sidewalk Law Related Claims and Litigation
Article by Robert Fiorito & Chris Dunlap, HUB Insurance Slips and falls are one of the most...
How Pest Threats Can Lead To Foodborne Illnesses
By Jennifer Brumfield, Training and Technical Specialist, Western Pest Services According to the Centers for Disease...
Climbing the Food Service Mountain: The Journey of a Small Diversity Vendor
Article by Heidi Matonis, Founder of Heidi’s Real Food Innocence and naiveté served me well when I...
Sky High Spirits: NYC Rooftop Bars
Enjoy a cocktail with breathtaking views and bask in the glorious breeze of a penthouse terrace at some of the summer’s swankiest NYC Rooftop Bars...
Snow Globes Are Like Life – Prettiest When They’re Turned Upside Down
It’s always sad to lose a member of our team, but I can only hope...
Top 3 Changes To Lower Labor Costs
Labor is a major area where restaurants can bleed profitability. Why? When the clock goes...
Why Green Your Restaurant?
To put it simply: greening your restaurant can save you money, help you gain media...
Is It Time For A Restaurant Facelift?
If you have a successful restaurant that has been open for 7 or more years...
Get To Know Your Summer Coffee Customer
Article contributed by Law Coffee Know Your Customer: Going Gourmet Your summer coffee customer might be looking...
F.A.C.E.S. Run Your Restaurant!
When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team...
What The Coffee Shop Can Teach Us
I love to go into a neighborhood coffee shop, stand back and observe. Watching the...
The Fine Line of Eclectic and Cheap And How To Do It Right
Eclectic can be defined as deriving ideas, style, or taste from a broad and diverse...
Dealing With Suppliers – Friends with Benefits
Larger broad line suppliers are known to charge more than bare bones cash and carry discount purveyors. There are good reasons for the difference and...
Can Restaurant Tenants Negotiate Free Rent?
The answer is yes, you can negotiate free rent if you're a restaurant tenant! Even if...
Welcome to NYC – A Foodie’s Conglomeration Nation
New York City's booming food-hall scene is redefining the urban restaurant experience that continues to be a success...
