Culinary Cues

MARCH 26, 2022

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right? Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Sling

MARCH 26, 2022

Employee retention should be high on every manager’s priority list. If it’s not, you run the risk of your best employees leaving for greener pastures. That, in itself, is a huge problem because now you have to find a qualified replacement in addition to your normal daily responsibilities. But an employee leaving doesn’t just impact you, the manager.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148

EATER

MARCH 26, 2022

Courtesy of Neon. In the Kristen Stewart semi-biopic of Princess Diana, one of Prince Charles’s longtime obsessions gets its day in the sun Before the Princess Diana sort-of-biopic Spencer released in late 2021, there were very few questions left to be asked about the much-beloved Princess of Wales. Despite the insistence of podcasts, books, musicals, and documentaries — many of them released in the past five years — that no wait there is more to learn about one of pop culture’s most publicly ex

Back of House 64

Back of House Food 2001 2007 64

The Salt

MARCH 26, 2022

Bird flu has been confirmed in poultry in 17 states since the start of the year. Whether the outbreak will affect the price of eggs and poultry depends on how widespread it becomes, an expert says.

Pricing 106

Pricing 106

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Hiring

EATER

MARCH 26, 2022

His braised short rib Moroccan tagine is an ode to his father Saga , which opened last August , is one of New York’s most creative fine dining restaurants. Sitting on the 63rd floor of a skyscraper in the city’s Financial District, chef James Kent and his team put together a seven-course tasting menu that includes a citrus salad, black bass, porcini custard, and a Moroccan tagine.

Menu 69

Menu Fine Dining Dine-in Serving 69