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The Unlikely Perks of a Larger Restaurant Space

EATER

Kato , according to co-owner and wine director Ryan Bailey Where: Los Angeles The growth: Jon Yao opened Kato in an LA strip mall in 2016 as a tiny operation. On a full beverage program The old space didnt have a liquor license, so the only beverage options were sparkling water and tea. Subscribe now for more stories like this.

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Pandemic Hangover Coming for Restaurants and Municipalities

Modern Restaurant Management

city to pass a Beverage Tax in 2016, local operators have overcome the challenges of other taxes that have in many cases had greater impact. There is little doubt that revenue officials in some cities will seek to tax or charge license fees for that outdoor space. Philadelphia is a case in point. Strategies to Minimize the Impact.

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The Ultimate Guide to Restaurant Costs

7 Shifts

Fixed costs include rent, mortgage, salaries, loan payments, license fees, and insurance premiums. increase from 2016. Improve Employee Retention The high-turnover rates are well-documented in the restaurant industry, with these rates exceeding 70% in 2016. Construction and renovation costs differ by location and contractor.

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Case Study: How a Food Truck Can Open Doors to Restaurant Ownership

Modern Restaurant Management

Kyle Gorlie opened his Vet Chef food truck in 2016. Owning a food truck introduces you to food safety regulations, licensing, and insurance, but they all get more complicated when you own a brick and mortar restaurant. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year.

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Chefs Love Wonder, the Latest App Trying to Disrupt Delivery. Will Diners Follow Suit?

EATER

billion in 2016; he’s reportedly committed $300 million of his own money to the effort. I think a lot of chefs go in and do these licensing deals or partnership deals, and at the end of the tunnel someone on the other side is like, well, that’s not what people want,” he says. He’s not wrong. Wonder has managed to raise a whopping $1.5

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What Happens When Crowdfunding Isn’t Enough?

EATER

It seemed like a sure thing: Loba Pastry + Coffee was Chicago magazine’s Best New Bakery in 2016, among other plaudits, and Velazquez Lindsten, who got her start as a pastry chef in Chicago’s fine dining kitchens after immigrating to the U.S. It was August 2021, and I was sure that I would be open by December that year. That was so silly.

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Baijiu Gets Its Due on Cocktail Menus

EATER

Lumos, a New York City baijiu bar, closed in 2016. Before Lumos opened in 2016, even most Chinese restaurants in the U.S. A growing number of bartenders are raving about a popular Chinese liquor that many American consumers know little about When veteran bartender Ashley Mac landed a job heading up the bar program at D.C.

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