Financing
Draft notice: Tapping the latest libations
More than beer is being drafted these days at restaurants and bars. Sparkling wine, liquor, cocktails, cider and kombucha are all flowing from taps.
Secrets to a happy franchise marriage
Relations between franchisee and franchisor have always been a make-or-break dynamic for restaurant chains. But the prescription for a mutually lucrative partnership has been scrambled a bit by the Great Recession.
For operators, lunch can be one of the most unpredictable meals of the day in terms of what builds traffic. However, new research from Technomic aims to cut down on the mystery. Targeted at Millennials (ages 18-34), the study suggests that value is the number one motivator in eating out for lunch. Unlike Baby Boomers and older generations who tend to look at health and quality, the Millennials are focused on finding the best deal.
The Culinary Institute of America holds four career fairs a year at its Hyde Park, NY campus. On February 7, the CIA hosted its largest fair in four years—a sign that indicates the economy is on it's way to recovery and the food industry is leading the surge in job creation, so the college believes.