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...
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restaurant staff training session hospitality approach

The “True” Meaning of A Hospitality Approach

When I receive exemplary service in a restaurant, it's not only unexpected, but absolutely astounding… I...
WOW customers

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...
Alsco Restaurant Business Plan

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...
Tabletop design from H. Weiss Company

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. ...
career highlights

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...
Restaurant Fraud

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...
C-CAP Summer Internship program

Summertime With C-CAP Job Internships

The Careers through Culinary Arts Program (C-CAP) helped teens sharpen their culinary skills and get them...
Point Of Sale System

What Point Of Sale System Should You Get?

The one question I get asked over and over again I give presentations, seminars and workshops...
deliver customer service

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...
proactive kitchen

A Proactive Kitchen Helps To Minimize Equipment Risks

Article by Jeff Becker, VP-Sales & Branch Development, Day & Nite / All Service Last month I...
New York NY paid family leave law

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...
restaurant business blind spot

Blind Spots: When Good Restaurants Are Bad Businesses

One of the great things about having over 30 years experience in the restaurant business...
air pressure

More Pressure May Be Good For You. Seriously.

Having proper air pressure and ventilation in place at your restaurant is necessary for both...
Hamptons Restaurant

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...
Energy Deregulation Energy Management Software Sustainable Strategies

Green and Sustainable Strategies

Saving energy is one of the most important goals for facilities, communities, or organizations today....
FOH Morgan Tucker M. Tucker

Flying South For The Summer

There’s a great myth in this business that there are slow seasons and busy seasons....
Tabletop design from H. Weiss Company

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

8 Great Things To Tell Your Staff Today

Given that the restaurant business is a performance, your guest experience is ultimately determined by...
lunch restaurant empty seats sales tax

What’s Happening In The Economy? Look at Lunch!

Bubble?  Downturn?? Correction?!  Really?  The Dow and NASDAQ have reached new highs - unemployment is...
career highlights

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...
coolers

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.
HUB Insurance Robert Fiorito

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...
foodborne illness

How Pest Threats Can Lead To Foodborne Illnesses

By Jennifer Brumfield, Training and Technical Specialist, Western Pest Services According to the Centers for Disease...
Heidi's Real Food

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...
The Crown NYC Rooftop Bars Bar

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...
The Welcome Conference

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...
ChefTec EDI Interface labor costs

Top 3 Changes To Lower Labor Costs

Labor is a major area where restaurants can bleed profitability. Why? When the clock goes...
greening your restaurant

Why Green Your Restaurant?

To put it simply: greening your restaurant can save you money, help you gain media...
restaurant facelift

Is It Time For A Restaurant Facelift?

If you have a successful restaurant that has been open for 7 or more years...
Summer Coffee

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.

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...
Coffee Shop

What The Coffee Shop Can Teach Us

I love to go into a neighborhood coffee shop, stand back and observe. Watching the...
eclectic restaurant

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...
Negotiate A Restaurant Lease Renewal Free rent

Can Restaurant Tenants Negotiate Free Rent?

The answer is yes, you can negotiate free rent if you're a restaurant tenant! Even if...
Faith Hope Consolo

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...
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