In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
“It’s probably one of the most beautiful places on the planet...” says Adam James, operation manager at Hama Hama Oyster Company, referring to the farm bed located at the mouth of one of the shortest, coldest, and least developed rivers in Washington’s Olympic Peninsula: Hamma Hamma River.
California is again paving the way with this legislation. The cities of Albany, San Francisco, and Oakland have voted in favor of a penny-per-ounce tax on sugary sodas. These measures passed in both Oakland and San Francisco with 62 percent support and Albany saw a whopping 71 percent vote “yes” in favor of the tax.
One such trend is the rise of the new-age consumer. Millennials are now the largest and most influential generation since the baby boomers, and as such, have been a major focus in the industry. However, Larry Oberkfell, president and CEO of IFMA, discusses how age is not the most important factor, nor is demographics.
Looks like one fast-casual pizza chain is now rolling in dough. &pizza — a trendy, quirky brand known for the personality it packs and for the gourmet handcrafted pizza pies that come with it — landed a $25 million investment deal with private investment firm AVALT.
The casual dining giant, Buffalo Wild Wings (BWW) recognized the potential in fast casual, specifically in the gourmet taco segment. In August of 2014, BWW bought a majority stake in Rusty Taco (now known as R Taco.)
This is a consistent occurrence that several companies come across daily. There are numerous reports that have shown internal hires tend to do better than outsiders, and that promoting from within can significantly reduce your risk. Here are the top reasons why you should consider internal recruitment.
Guests choose to spend their money at your establishment for a variety of reasons. Your guests interact with more than your staff and what’s on the menu — the things they see and touch are more powerful than you think, and can direct the guest experience in a positive or negative way.
Forward-thinking is having the ability to see, predict, and plan ahead. This is a highly sought-after skill, and yet, not a lot of people have this skill within them. We look for people with experience because forward-thinking is a talent that comes with days in the field.