Thu.Aug 11, 2022

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Chef On Call: Bringing a Brand’s Ethos to Life

Modern Restaurant Management

When Chef On Call, secured a London, Ontario site for a third location, they turned to Sansa Interiors, who had designed their second location to create something authentic to the brand’s ethos. “This is one of the benefits of continuing to work with an interior designer on consecutive projects, particularly for restaurant interior design: you develop a strong relationship and can work together to create something unique, functional, and beautiful,” said Sansa Founder Jude Kama

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9 Types of Restaurants – Choosing Your Niche

MadMobile

With thousands of restaurants across the US, – how do you stand out in this saturated market? Well, it all comes down to your restaurant concept. Hence why carving your niche is one of the first steps in opening a restaurant. From cafes to fine dining, your restaurant concept is the roadmap to the details of your new business. What’s going to make your restaurant special?

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Les Dames d’Escoffier New York Awards 2022 Scholarships Breaks $2 Million Raised for Future Culinary Leaders

Sante

Les Dames d’ Escoffier New York (LDNY), the nonprofit educational, scholarship, and advocacy organization serving women in the culinary and hospitality Continue Reading.

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Gone Fishing!

The Wine Knitter

It’s that time of year again when R & R is necessary. It is time to regroup, re-energize and tune out! I’ll be back on September 1st with my Sicilian adventures and much more! Stay tuned! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.

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Planning Your Restaurants Path to Profitability

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

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General Mills' classic Monster Cereals are back with a reimagined look

The Salt

Artist KAWS has designed boxes — and collectible prizes — for Franken Berry, Count Chocula, Boo Berry and Frute Brute, which are back for General Mills' seasonal release of Monster Cereals.

Design 101

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How To Choose Your Niche Restaurant | Mad Mobile

MadMobile

With thousands of restaurants across the US, – how do you stand out in this saturated market? Well, it all comes down to your restaurant concept. Hence why carving your niche is one of the first steps in opening a restaurant.

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Sign Up for the Eater Travel Newsletter

EATER

An Rong Xu/Eater. Dispatches from the world’s most delicious destinations, delivered straight to your inbox If you’re anything like Eater’s staff, you’ve planned an entire trip around a certain type of food, made a restaurant reservation before you’ve purchased a plane ticket, and/or needed to remind yourself to schedule other activities between meals.

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What to Think About When It Comes to Your Summer Wine List!

Bermar America

As temperatures have ramped up across the nation, so, too, has consumer demand for cooling, fresh, and delicious refreshments! Trialing new wine by the glass offerings should be one of many ideas that spring to mind when looking to renovate your drinks menus & draw in the summer crowds. These are fantastic opportunities that we. The post What to Think About When It Comes to Your Summer Wine List!

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What Happened to the Dandelion Chocolate Union?

EATER

Photo illustration by Lille Allen. [link].

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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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Martha Stewart’s First-Ever Restaurant Is About to Open on the Las Vegas Strip

EATER

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We Ate at the Fancy Feast Restaurant for Humans

EATER

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Michael Twitty Goes Deep Into the Black Jewish Kitchen

EATER

In his new book, “Koshersoul,” the author of “The Cooking Gene” explores the intersections of African and Jewish diaspora cuisine and identity On the very first page of Koshersoul , culinary historian Michael Twitty is already fighting to be understood. Twitty, whose 2017 memoir The Cooking Gene uses food to trace his ancestry from Africa through the slave trade and the American South, is asked by another writer if he’s traded writing about Black food for Jewish food.