Unless you’re a diehard Grilled Cheese fan, you may have not been aware that April 12 was ‘National Grilled Cheese Sandwich Day.’ Yes, there is a day set aside to mark this auspicious American classic – and there’s no reason why … read more
With the ever-growing popularity of specialty cocktail menus and a push for more creativity behind the bar, restaurant and bar guests are seeking out unique bar concepts and services. If your restaurant, cafe, lounge or eatery has a defined bar … read more
The word ‘uniform’ is defined as: not varying or changing; staying the same at all times, in all places, or for all parts or members. That statement is simple enough, but when creating restaurant business plans and hospitality concepts, there … read more
Tea is big business these days. From notable spots like New York City’s iconic, The Russian Tea Room and niche, boutique tea lounges in major metropolitan cities, to tea drinking destination restaurants such as Teaism and Japanese tea houses becoming … read more
Your restaurant business plan may not have catering on the menu, but is it worth a look as another possible profit center? Well, considering that the National Restaurant Association reports that the catering industry is expected to be an $8.4 … read more
As guests enter your eatery and begin to defrost from the freezing winter temps outside, see how quickly they’ll happily warm up when you put a plate of hearty, flavorful Jambalaya in front of them. An homage to New Orleans’ … read more
According to some recent stats by Black Box Intelligence and The People Report Workforce Index, a quarterly barometer of market pressures on employment practices for the restaurant industry, America’s restaurant workforce median age is on the rise. No longer are the typical … read more
Indeed it is. As trends continue to push towards greater awareness of the correlation between wellness and food, the topic of GMO is getting more and more attention. There is no simple answer to whether or not people should avoid … read more
As hospitality consultants, the scope of the industry is always top of mind for us. And when approached to speak on “Hotel Restaurants: How They Differ From Independently Owned & Operated Concepts,” VSAG’s Dan Simons gladly lent his expertise on … read more
Sustainability. Responsibility. Real Food. The future of the restaurant industry has arrived as chefs, restaurateurs, food & beverage managers, and hospitality consultants join forces to bring diners great food, from great, sustainable sources. And the visionaries at Chefs Collaborative, a nonprofit … read more