You want to maximize social media sharing to get the biggest impact possible, but different types of sharers are drawn to and motivated by different things. Here are the 9 types of social media users in your bar, and how to keep their selfies coming!
With profit margins on ticket sales being razor thin, concession sales are critical to keeping a theater in business. Thankfully, ventless kitchen equipment is changing the way cinemas are able to provide movie fare.
The Centers for Disease Control & Prevention (CDC) estimates that each year roughly 1 in 6 Americans become sick from consuming foods or drinks with contamination of harmful bacteria, viruses or parasites.
Restaurateurs can help combat food waste and nationwide hunger by having their kitchen go green: donating usable food to those in need, recycling and composting food waste that doesn’t need to go to landfills, and taking a deeper look at their equipment and even their customers.
From food halls and marketplaces to fine dining and everything in between. Diners are seeking the new and the interesting and we are seeing new concepts on the horizon from all corners of the world. Here are the ABC’s of some new and delicious forthcoming food!
Recently, at a talk for the Greater New York Dietetic Association, I was asked to share my thoughts on food waste, access and education. I’ve focused on food waste in the past, but access to food is not something we talk about enough and I appreciated the opportunity to address it.
THE KITCHEN is designed to be a creative multifunctional space that morphs into different things depending on the need. Ideations and innovation sessions with Chefs and Branding teams, Sales training, Marketing and Branding, bringing sauce ideas and food to life in real life applications...
It’s easy to fall into a passionate monologue on decisions we can make, both as suppliers and consumers, on how to be kinder to Mother Earth. Instead, we’re going to focus on a different kind of green in this column.
The menu and décor for your dream concept is set, and then you realize: how am I going to raise money to launch my restaurant? Here are a few important things to keep in mind when embarking on the task of seeking third party funding.
Merchants who use sales tax revenue as working capital rarely take time to understand the true cost and potentially catastrophic legal pitfalls until it’s too late.
New Jersey has always enjoyed a vibrant and prosperous restaurant and hospitality business with over 27,000 restaurants and quick service options with 18,000 being full service locations as well as 1,130 hotel properties.
Orderly, the first company to apply data science to food cost management, releases new approach to help restaurateurs lower food costs, reduce waste and theft
When it comes to the rules of food service permits in New York City, the Department of Health requires all food service establishments serving food to the public to have a standard operational permit...
This little cocktail party served notice that great mixed drinks don’t have Fireball or Tito’s in them. Far from. They take great parts and incredible hand-made, craft spirits and bring these liquid driven adventures truly to a higher place.
Rekki is a mobile app that allows them to order supplies on a smartphone, track the status of orders and chat directly with their suppliers.
I often say the restaurant business is one of a thousand details and it's a constant daily challenge to keep all the moving parts going in the right direction.
Something universal about successful restaurant owners is they never say or accept someone saying to them, “I can’t!” Successful restaurant owners recognize that when someone says, “I can’t,” what they are really saying is, “I won’t.”
Competition is what drives and inspires many restaurant owners and chefs to think outside of the box. This is why investing wisely in restaurant equipment is so important - it can elevate your business.
Whether you are opening a new restaurant or dining facility or looking to reinvigorate an existing property, a key to success is creativity.
NYSRA is very excited about the potential of City Council bill- Intro 823. Allowing restaurants to incorporate a surcharge structure would allow them to offset costs and bring pay equity to their operations.
Finding the right food truck kitchen equipment can make or break your business venture. At Motion Technology Inc we believe our products make that decision an easy one! Our AutoFry is ventless and also comes in convenient sizes that make it ideal for food truck operations.
Like any other business decision, you should think carefully before choosing an IPM provider. Screening potential providers upfront could be the difference between a seamless experience and an unnecessarily complicated one...
Nothing says summer like a weekend, week or season at the Hamptons, New York’s seaside playground. Let’s check out the new and notable Hamptons dining options that will excite your palate from Montauk to Southampton.
This is what the most successful companies are doing. Let’s take a closer look at how you can turn your business into a usage brand so that you can grow your small business or startup faster.
Lasheeda Perry has always had a passion for culinary arts and competition, and luckily for her, this love has materialized into a rewarding and ‘sweet’ career.
Under New York’s recently passed 2019 Executive Budget, sales of restaurant-type foods, including heated foods and heated beverages, can now be made tax free, provided the sale is for resale – meaning the purchaser intends to resell the prepared food to its customers.
When training is engaging, entertaining, and memorable, it significantly lowers the risk that your restaurant will be the next foodborne illness headline in the national news. You can breathe new life into your food safety program that makes training more impactful with these seven tips.
Did you know that the hospitality industry faces more wage and hour violations than any other industry? These can quickly become financially devastating to any business if action is not taken and the proper layers of protection are not implemented.
I have had a few entrepreneurs ask me about financing opportunities for start-ups using crowdfunding platforms since most traditional lenders have very little interest in new foodservice operations.
All cocktail trends move West to East in the United States. It’s just a fact of life in the cocktail business. The trends are created by talented tastemakers and their talent just follows suit. All it takes is the right coverage, and a win or two in bartending competitions.
As chefs enter the new territory using their name on products, it is critical that they receive protection for their brand licensing through appropriate contracts. These contracts, called “intellectual property licenses,” address royalty payments, influence over packaging, and more.
Comments of the New York City Hospitality Alliance on Int. 0936-2018 a Local Law to amend the administrative code of the city of New York, in relation to prohibiting single-use plastic straws and stirrers for beverages.
In this article we will look at what happens when an ice machine is located in a room that's 100 degrees, including temperature control, ventilation, and location...
While an eclectic eatery means you get to excuse all design elements because you are going for an “eclectic” vibe but if you have cluttered your restaurant full of antique items and unique tableware please make sure they are a related look.
Creating a healthy competition amongst the staff was one way of keeping them on their toes, upping the fun factor and boosting the restaurant’s bottom-line. This all began with a daily pre-shift meeting.
More and more mingling is being done al fresco and with your head in the clouds. Raise your glass and savor this roundup of rooftop bars in our great City of New York.
Most restaurant sales are taxable. The sales tax is collected, or should be collected, from customers by the restaurant as a fiduciary of the state. As such, not only is the business responsible, but certain individuals who are owners or active in the restaurant’s management may be deemed a “responsible person”...
Prominent Michelin Star Chef Aaron Bludorn, Senior Communications Executive Mark Kornblau, and Industry Leader Stanislas Vilgrain Join C-CAP Board of Directors
Flies not only pose a health risk to your restaurant patrons, but they can undermine your reputation and pose an even bigger risk to your bottom line.