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Franchising Health and Wellness (Podcast)

Modern Restaurant Management

In this episode of The Main Course , host Barbara Castiglia talked with Steve Schulze, the Founder of Nékter Juice Bar, a juice bar that is at the forefront of the juice cleanse revolution with cold-pressed juices, smoothies, and acai bowls. When the economy tanked in 2008, it was hard to get an infomercial show produced.

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Milk Bar Is Junk Food Now

EATER

No longer just riffing on lowbrow flavors, Christina Tosi’s Milk Bar’s collab with Taco Bell puts it fully in the mainstream When Christina Tosi began making desserts at Momofuku in the mid-2000s, they were all about playful, inventive takes on mainstream sweets. But now, Milk Bar is no longer in the elevation game. It just is.

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CHEFS – FAILURE IS NOT INEVITABLE

Culinary Cues

When WWI and WWII ended – restaurants and bars were some of the first businesses to recover. When the Great Depression came to an end – restaurants and bars positioned themselves to thrive. Following the economic devastation of 2008 – restaurants hunkered down for months and then came back refreshed and charged up.

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Five Common Seasonal Hiring Mistakes and How to Avoid Them

Modern Restaurant Management

hostess, busser, bar-back) can give current employees extra hands to prepare for service or handle customers during high-traffic times. 2008–July 2009) despite drastic decreases in spending across all other areas. For instance, hiring support for current staff (i.e.,

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Message from USHG’s Danny Meyer: Enlightened Leadership is Needed Now

Modern Restaurant Management

We’ve successfully led through and weathered 9/11 and the financial crisis of 2008, but at no other point has there been such a sustained and massive dual threat to both the physical safety and economic livelihoods of our people, or the hospitality industry as a whole.

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How Canyons Fresh Grill Saves 15% on Labor with 7shifts

7 Shifts

Canyons Fresh Grill is the definition of a neighborhood spot—nestled just off of Main Street in the town of Woodstock, Georgia, the restaurant has been a mainstay since 2008. And the reports for the team are nearly spot-on: “When [7shifts’] projects our sales, your bar graphs, and your line graphs are almost, if not, they're 95%.

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The New Chicken Liver Toast Is Decidedly Luxurious

EATER

At Animal in LA, which opened in 2008, chefs Jon Shook and Vinny Dotolo “helped to pioneer the use of offal dishes like chicken liver — their signature and only appetizer” writes Bill Esparza. Foremost among the terrines was chicken liver. It looks expensive. The 2023 chicken liver toast has something unfamiliar from its previous iterations.

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