Author

Stacey Newman

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Succession planning for restaurants

PASSING THE TORCH AS A RESTAURATEUR Is your business ready for sale, today? Is your business firing on all cylinders? If you had to sell today, would you get top dollar for it? At some point, restaurant owners (or incumbents) are going to exit the business. The main questions are…

What do young people in foodservice jobs really think?

Young people in foodservice, in their own words: Aidan Fisher, 21 years old Fisher has worked as a customer service associate for a national foodservice retailer for over five years. He has spoken to peers about their experiences working in foodservice, and shares his take on what matters most to him…

Speak Easy and Carry a Vintage Cocktail

Throughout human history, across continents and civilizations, alcohol has been a stimulant for social interactions, a tonic, a component of ceremonies and a culinary amusement which can be traced to the Neolithic age. Giggle water—as alcohol was called in the 1920s—is the cat’s meow. Vintage cocktails such as the slender,…

Edible Clouds, Biology, Agbots & Bugs

Creative Science and Food Futurism with Dr. Irwin Adam Eydelnant  Khmeli suneli is a traditional Georgian spice mix typically made up of coriander, dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, mint and hot pepper—this is just one of the surprising things you…

Building Your Beer Program According to Mirella Amato

I’m seeing way too many restaurants with carefully curated menus and wine lists…but their beer offerings are an afterthought. There is such an incredible selection of beers out there, it’s a missed opportunity if you’re not curating a list of carefully selected beers to reflect your establishment’s theme. There are…

Building Your Wine Program According To Jennifer Huether

There are so many things to consider, it can be easy to become overwhelmed. Ask yourself the following: What are your objectives? What is your price point? Your wine list has to be in line with your objectives and your food program prices. What cuisine do you have? Are you…

Hospitable Human Resources: Feeding the bottom line

The stereotypical chef who rules the kitchen with anger and aggression may work for reality television, but it doesn’t work in the real world of foodservice. In fact, it erodes business operations from the inside out, resulting in high turnover rates, poor employee retention and unhappy customers. One study estimates…

A Master Sommelier and a Master Cicerone walked into a bar…

HUMBLE BEGINNINGS In the 1990s Jennifer Huether was introduced to the pairing of white wine with select foods by a friend and chef in Toronto. It was her aha! moment, soon after which she enrolled in courses at George Brown College. “It was so cool.   I thought, I really love this, what else can I…