2014 Back of House License 
Restaurant Clicks
JULY 22, 2025
Each one has built a solid reputation for serving food people keep coming back for. The restaurant is known for its slow-smoked meats and generous portions that keep regulars coming back. The food is consistent, filling, and made with care, which keeps people coming back.
Perfect Daily Grind
JULY 25, 2025
The spike comes off the back of US tariff and Brazil frost concerns. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. Editor’s note Coffee price volatility only continues. After falling to a seven-month low of US $2.86/lb lb in early July, the C price had risen sharply to US $3.15/lb
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Open for Business
MAY 19, 2023
The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014. “The Branded cover Include your logo (even if it’s not finalized), the date, and your name.
Modern Restaurant Management
NOVEMBER 1, 2019
Same menu, same location, just a new building – and you see how people really flock back to the brand. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Krystal Eyes Refranchising. "We've seen great success with the new restaurant prototype, remodels and operational upgrades.
Sante
MARCH 9, 2020
She shifted her focus and accepted her first pastry position at Sunny Isles Italian eatery, Café L’attito and didn’t look back. Despite the old adage, “A woman’s place is in the kitchen”, professional kitchens to this day continue to be male-dominated. Photo credit: Blue Shell Media.
Aaron Allen & Associates
AUGUST 24, 2022
Pizza technology has been one of the leading segments when it comes to the introduction of tech to restaurants. From online ordering to kitchen automation and pizza delivery with drones, innovation continues to be an essential part of the future of the pizza industry. alone will shift from dine-in to delivery in the years ahead).
EATER
JANUARY 14, 2021
I had moved back into my mother’s house, and she seemed concerned when I began refusing her most prized cooking, like the pork we traditionally ate on New Year’s Day to “burrow forward.” I never thought I’d willingly give it up. But four years ago, I rejected meat and dairy in favor of a plant-based diet.
Expert insights. Personalized for you.
158 
Let's personalize your content