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Celebrating 90 Years of Fresh, Maine Lobster

Modern Restaurant Management

In 2014, Snyder and Russ Bernard, purchased Beal’s from Mary Beal, the widow of the third-generation owner Sam Beal. Everyone has their own way they want it but believe that Lobster is perfect for summers and special occasions. In 1969, the third generation of the family opened a restaurant: Beal’s Lobster Pier.

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Enjoy Fall Like a Heartland Kid and Dip Your Cinnamon Rolls in Chili

EATER

Baffling though the pairing was initially, Schneider now serves chili and cinnamon rolls together as a seasonal special, from November through March. “I Cheryl Johnson, director of Child Nutrition & Wellness for the Kansas State Department of Education, says that many schools across Kansas still serve bowl and a roll.

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Ukraine’s Chefs Are Determined to Fight

EATER

Ever since the Euromaidan revolution in 2014, which toppled the corrupt and Russia-leaning government of Viktor Yanukovych , the business and gastronomic culture in Ukraine’s capital city of Kyiv has been booming. They had this huge canteen there that served 7,000 people back in the day. View this post on Instagram.

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Feast on Sushi, Steak, and Globalization at Iraq’s American-Themed Buffet

EATER

license plates; a neon-accented diner serving fast food; and a McDonald’s-style playground. I found something special, beautiful, and new. invasion, the fall of Mosul to ISIS in 2014, and the subsequent war against ISIS — have brought waves of migration into Erbil and the rest of Kurdistan, including many multiethnic professionals.

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

EATER

By May 2014, when a camera crew from Chef’s Table arrived to shoot an episode dedicated to Barber , Schaible’s enthusiasm was gone. The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014. The cost of that meal has steadily climbed over the years.

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7 Restaurant Management Book Recommendations

7 Shifts

While achieving Enlightened Hospitality may seem redundant while you only serve takeout, it should be a core value of your restaurant and hiring process. Published: 2014 ?? The QSRweb Podcast is a weekly show featuring the latest hot topics in the industry, with special guest appearances from brand leaders, chefs, and COOs.

Book 370
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Eight Ways Restaurants Can Prepare for a New Normal 

Modern Restaurant Management

“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." “Having a special area for a take-out window, thinking about that long term is a really smart idea,” she said. .