Modern Restaurant Management
MARCH 30, 2023
If you own a restaurant or bar and have employees who receive tips, you are likely eligible to receive the FICA tip credit. was the federal minimum wage in effect on January 1, 2007). We recently worked with a bar that employed 20 part-time workers and had $1.2M Your employee's total wages exceed $5.15 in gross receipts.
Open for Business
APRIL 12, 2023
Bazirgan, no stranger to the cocktail scene (courtesy of previous stints at beloved bars such as Dirty Habit in San Francisco and Bambara in nearby Cambridge), ensures the drinks pair well with the food. Most dishes pass through the signature wood oven, such as the pan-roasted half chicken served with red onion, potato, and red chimichurri.
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7 Shifts
MAY 1, 2020
The meal kit industry, which has been around since 2007, hit $5 billion in annual revenue in 2019—but growth in the industry was slow pre-COVID-19. but we've seen a great response to our heat & serve meal kits. View this post on Instagram Heat & serve taco kits, now with roasted pork shoulder! Offer meal kits ??
EATER
MAY 2, 2024
The neighborhood, home to many Korean immigrants since the 1980s, is dotted with small Korean restaurants serving classic dishes to a clientele of middle-aged and older Koreans, along with the occasional Chinese and Mexican patron from Juárez. The bar at Kasína Café. A full spread at Kasîna Café. Minae Seo in her kitchen.
Modern Restaurant Management
MAY 11, 2020
“If you’re a bar, you could serve coffee and pastries during the day to keep different revenue streams open while not having to use the resources of a whole restaurant." The bar area in the restaurant can be separated with a physical barrier and become its own separate take-out space,” he said.
Restaurant Clicks
DECEMBER 16, 2021
FIG serves up a rotating menu that takes influence from French, Southern American, German, and other cuisines. In historic downtown Charleston across the street from The Mills House, Travis Grimes serves up his love letter to the south at Husk. Trust us; whatever they’re serving, you’ll be talking about for months. Order Online.
The Restaurant Times
OCTOBER 29, 2021
Nicolas Budzynski is Global Operations Director for LPM Restaurant & Bar which is a Riviera-inspired restaurant and bar, based in Dubai. In Conversation with Nicolas Budzynski, Global Operations Director, LPM Restaurant & Bar. How do you stay profitable, and yet serve folk cuisine?
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