Modern Restaurant Management

SEPTEMBER 3, 2020

“We want to expose young managers to see and experience the bigger picture of where their careers can go and what it takes to continue to build the restaurants’ business. . Peaches and Cream compote paired with J Brut Sparkling Rose by J Vineyard. Pacific Halibut paired with Kali Hart Chardonnay by Talbott. ”

Marketing 474

Marketing Seasonal Menu Leadership Coaching 474

A Wine Story

SEPTEMBER 13, 2019

Margo grew up in vineyards so she knows vineyard management, and what it takes to grow vines and make good wine. When she finishes university and after some time observing vineyards around the world, she’ll settle in at Vintage Longbottom. The fruit is sourced from different sites in the Longbottom family Vineyards.

Vineyard 60

Vineyard 2012 2014 2017 60

Kounta

SEPTEMBER 2, 2019

There are also problems that are really known to us that are at the core of every hospitality business’ operations, such as managing your inventory, supply chain, and production processes. They all have the ability to really guide customers through that learning curve in a kind of coaching way, but also in a supporting way.

Hospitality 40

Hospitality Point of Sale Coaching POS 40

EATER

OCTOBER 21, 2021

Managers underpaid and overworked Black cooks and porters, beginning just after the Civil War, to trim the budget. A Crescent line menu from the 1980s offered wines from vineyards along the route. For the Virginia ham with orange raisin sauce they suggested a Winter White chardonnay from Pindar Vineyards in New York.

2005 326

2005 Back of House Training Dine-in 326