Frankly, sexual harassment has always been an issue in the restaurant industry. The dominant headlines are not a surprise to most of you. But what will they actually mean within the workplace?
We survived the holidays, now we need some comfort at the end of the day- or if you are exceptionally optimistic- first thing in the morning. You see hot toddies are not just for the after dinner- before bed experience. Some even are just as refreshing and calming for a breakfast slurp. Not that I’m advocating morning drinking!
Fourth, one of the world's leading hospitality operations platforms, recently revealed its top 2018 hospitality trends and predictions for the industry.
Say hello to a growing segment of foodservice: they are called convenience stores and they recently held their meeting and trade show in Chicago.
The key to making money in your catering business is you must have accurate, up-to-date recipe costing cards. With recipe costing cards you will know not only how much you are making on a single item, you will be able to know how much money you made each month!
Unlike the Taco Bell incident, no definitive cause was confirmed for the Chipotle outbreak. These examples serve as a reminder of the importance of minimizing food contamination in your restaurant kitchen.
There are many factors that influence electricity and gas prices. Electricity prices generally reflect the cost to build, finance, maintain, and operate power plants and the electricity grid.
There are just too many operational costs in today’s hyper-paced world, so here are a couple of thoughts that you may want to incorporate into your corporate and personal planning goals and New Year Resolutions.
The first of these 2018 tabletop trends that pops as we look forward is the emergence of bold colors. But the look is very “handmade.” That look and feel gives the chef the flexibility to create those comfort food signature items on a restaurant, club or hotel menu.
Quite often you hear when it comes to commercial real estate sites its location, location and location. I beg to differ. I will take the side street almost every time rather than the more visible frontage assuming the concept does not rely upon impulse convenience buying which is propelled by visibility and easy access rather than the dining experience driven by quality food, competitive pricing and an overall great dining experience.
Although getting a letter grade is reminiscent of good ole school days, restaurant letter grades are way different. Receiving anything other than an “A” is considered failing, it can cost a lot of money or worse your reputation.
An entrepreneur is a person willing to RISK LOSS to start a business with the intent to make money and going a bit further… “one who organizes, manages, commits resources and assumes the risks to start a new enterprise”. Yes!
Some of the merriest holiday food moments come from visiting one of our dynamic new eateries. ‘Tis the season to nosh all that is new and noteworthy. Here are some new City spots that shine as bright as the 57th Street Snowflake.
Richard Grausman, founder of the Careers through Culinary Arts Program (C-CAP), was honored as the Industry Leader, culinary luminary Jacques Pépin was named Chef of the Year, and the United Federation of Teachers President Michael Mulgrew was named Man of the Year.
A recent article noted the high number of restaurants that shut down every year for unpaid taxes. Based on an analysis of media coverage, restaurants seem to be seized more often than other types of businesses.
Q-Drinks, hailing from Brooklyn, NY is a spectacular drink mixer. Not just because the label reads it, but because Q-Drinks offer something better than what you are using right now.
I’m assuming the 137 Ruby Tuesday restaurants that have closed will be sold or leased to new owners. One of the negatives of selling or leasing restaurant space is that, for the most part, it becomes another restaurant simply because it is a single-purpose building.
As we advise in our book, Negotiating Commercial Leases & Renewals FOR DUMMIES, from your standpoint as a tenant, paying a security deposit confers no benefit. It ties up your money – money that many landlords try hard not to refund to you if you don’t renew your lease.
With the value of Metro New York retail space and the dramatic building of hotels in newly and soon to be gentrified neighborhoods (Long Island City/Astoria/Dumbo), many hotels are now competing to get top chefs and restaurateurs to bring signature eateries to their properties.
Let's face it, your restaurant menu is your most powerful marketing tool and holds the key to your restaurant’s bottom-line success. It's so important, yet many restaurants are taking the wrong approach to menu design.
We are seeing a slight shift from fine dining to fine casual and a growing interest in street food. Food Halls will not replace restaurants but supplement them. Let’s explore Brooklyn and Manhattan’s latest and greatest Food Hall Favorites.
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.
One Haus's Mike Hewitt Talks About The End of the Minimum Wage Hospitality Employee.
Landlords and restaurant tenants are not equal. The tail can’t wag the dog. If the landlord is the dog, then the tenant is the tail. And, as we know, dogs chase their tails.
What might be considered formal today would be unrecognizable for someone from New York in the 60’s. We suggest nicely placed ribbon patterns that can be used as pour lines. Our goal is to recapture the best of the past as you welcome your guests.
A chargeback is when a customer disputes a transaction and your credit card provider makes you (the retailer) pay for the claim. This can cause various issues with your business. The reason a customer disputes a transaction can also vary.
If I were to ask you what you think is driving your food cost up, what do you think you would answer? I bet you would tell me it’s the cost of your products.
I wonder if any of the jurisdictions that have passed or are considering passing menu labeling legislation have read a piece reported by United Press International.
Last month I wrote about sales taxes and how restaurant owners need to get a grip and remember that the funds they collect are not their personal line of credit. To my surprise it was the first time I had gotten “fan mail” from both tax attorneys and tax enforcement people...
Creating the next-generation customer experience is always on the minds of the best restauranteurs. For restaurants to evolve, understanding the next generation customer is critical and Manhattan is the hotbed of the new and the emerging.
For many restaurateurs, a cash register can provide all the sales analysis and cash control needed.
ADA accessible websites emerge as one of the biggest liabilities so far in 2017. Reaching every potential customer wherever they are is the fundamental goal of any business. So, when a website can’t reach 100% of its target audience, they risk revenue loss.
Triibe is a marvelous, richly textured spirit from Ireland that strives for authenticity of flavor over flash in the glass. It’s a clarified Milk Punch with a pure Irish Malt Whiskey base!
Restaurants are fast paced and hectic on a normal day, but add a power outage into the mix and it can cause a lot of problems. They can wipe out your sales and food inventory, shut down your equipment and leave you and your customers plunged into darkness. A restaurant power outage can result in tens of thousands of lost revenue dollars.
Unlike other pests that come indoors during winter and emerge in spring, a rodent may never leave once inside. As long as they have food, water and a comfy nesting place, rodents may become permanent restaurant patrons.