The Main Dish: Lifestyle Brand Tips, Irresistible Spirit and Food Pairings, and Other Highlights

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.

Meet the Innovator Behind the Next Big Lifestyle Brand

On this episode of The Barron Report, Paul chats with CEO Justin Rosenberg about how he has created a brand that is more than just a place to eat. With the incorporation of an athletic club and virtual reality employee training, honeygrow creates authentic connections with both its customers and its employees.

Restaurant Reality TV Shows: The Good, The Bad and The Ugly

There they are on TV, ready to fight the forces of evil and save the next restaurant. Millions tune in to these kind of shows because we root for the underdog. We want to see them come back from the edge of desperation. We love to hold on to hope. The problems start to arise when that hope becomes the vision that many restaurants look to. Hope is not a strategy to run a business.

The Secret Ingredient That Rochester's Rich Brewing Scene Relies on

On this episode of Beer Artisan, we visit the Rochester, New York brewing scene. Rochester has been brewing beer since the early 1800’s. The first brewery in Rochester settled on the east bank of the Genesee River after a spring of pure water on Central Avenue was discovered. Although that brewery no longer exists, the oldest running brewery in the state, Genesee Brewery, still brews on that same river. 

Irresistible Food and Spirit Pairings Your Guests are Sure to Love This Summer

The ability to satiate the thirsty masses looking for intriguing cocktails that are perfectly paired with food offerings is a win for both the restaurant and the guest. The great part is that the menu can be tweaked to fit the beverage program or vice-versa. Need some recommendations? Let’s go over a few.

9 Ways to Maximize Restaurant Downtime

Unless you’re a part of a very small percentage of restaurants that are always busy with customers, there is going to be some downtime throughout the day and in between services. Each position within the operations should have very clear job expectations from day one, including what to work on each day during quiet moments. Operators need to also lead by example during these times and maximize each moment of opportunity.

From Seed to Rind, Watermelon Transcends Summer Menus

In this episode of Table 42, we meet Co-Founder of At Your Service Hospitality Group, Evan Rosenberg, and Executive Chef Brad Warner at their new restaurant Shay and Ivy in New York City. Chef Warner is experienced with progressive American fare that pulls influences from all over the world to create truly approachable global flavor dishes at Shay and Ivy, and his culinary creations showcased in this episode are no different.