Jonathan Maze of Nation’s Restaurant News posted an article yesterday highlighting the findings of the 2017 American Express Restaurant Trader Survey. The survey reached out and polled 488 owners, managers, directors, an CEO’s of independently owned restaurants. One surprising finding is the optimism that many restaurant operators still possess despite […]
Read moreA Tough Year for the Restaurant Industry: Last year proved to be difficult for the restaurant industry. Nation’s Restaurant News reported yesterday that Buffalo Wild Wing’s fourth quarter net earnings plummeted 38.2%. The company’s fourth quarter ended on December 25th, 2016. Company-owned restaurants saw same-store sales fall 4% while […]
Read moreAcademy 37 is our largest class of franchisees ever! Patrice & Associates franchise is a low overhead, professional, no inventory business with built in clients to work from Day One. We’re looking for more top notch franchisee who want to build a business and not just buy a job. Our outstanding […]
Read moreThe National Restaurant Association will file a lawsuit this week to challenge New York City’s new rules, effective Tuesday, that require a salt shaker icon on many chain restaurant menus, the association said Tuesday. New York City’s Board of Health voted unanimously in September to require restaurants with 15 or […]
Read moreThe movement to do away with tipping in New York gained steam with the announcement Tuesday that fine-dining restaurant Eleven Madison Park will move to a model in which service is included in menu prices. Eleven Madison Park owner Will Guidara told Eater NY that he would raise the price […]
Read moreFranchisee growth continues unabated With an unprecedented amount of financing available and a whole lot of restaurants up for sale, restaurant franchisees are finding a market in which they can quickly build large organizations, sometimes from the ground up. Take, Tom Garrett, who resigned as CEO of Arby’s in 2010. […]
Read moreJason Weiner, executive chef and founder of Almond Tribeca in New York City, demonstrates how to make Lobster Sausage.
Read moreNew ballpark food includes chicken-fried bacon.
Read moreScott found me the exact job that I was looking for.Dear seekers, I would like to tell you about the amazing experience I had working with Scott Jacobson of Patrice and Associates. In my twenty plus years working as an executive chef I have worked with many career advancement and placement specialists, but none who took the time and directed care that Scott provided me. His primary goal was to understand exactly what I was looking for and to tirelessly work towards that end. He focused on my objectives and opened many doors for me. He gave me invaluable insights into the positions I was considering and guided me as a friend and confidant would. He understood my strengths and presented me in my most favorable light. Through his research and diligence he assembled the most pertinent references for me, highlighted my experiences and career achievements. He found me the exact job that I was looking for. He was instrumental in negotiating my contract and made sure I was satisfied with every aspect of that contract. His work did not end there. Scott has contacted me at various stages of my employment just to check in, and most importantly, to see how I was doing. Thank you kindly Scott for going above and beyond your duties. It was a pleasure getting to know you. Any of you fortunate enough to work with Scott will quickly find all of this to be evident. Sincerely, Chef Jonathan Pflueger
