Chefs and bartenders are sourcing their own barrels, making large batches of cocktails and aging them in-house, allowing them to give their customers something unavailable elsewhere. Peter Kreidler, sous chef of Clay Pigeon Food and Drink in Fort Worth, Texas, uses a charred three-gallon white American oak barrel from local […]
Read moreRestaurant chain managers and beverage directors are being empowered to buy locally produced beverages that are popular in their communities. Franchisees are, too, said Tom Lewison, CEO of 36-unit Wild Wing Café. “We allow franchisees to work on their own drink specials,” he said. “We want to be local. We […]
Read moreBottlesociety.com lists more than 600 small distilleries in the United States — every state has at least one now — an increase from about 70 in 2003, according to The Atlantic. “I think it’s what customers want,” said James Gersten, president of New York City-based BR Guest Hospitality. His team […]
Read morePerhaps bolstered by the popularity of the protein-rich Paleo diet, consumers this year clamored for more meat. Pita Pit scored a home run with its “double meat Wednesdays” promotion. In fact, customers reportedly kept ordering double meat on hump day even after the promotion stopped. Firehouse Subs rolled out a […]
Read moreThe classic spread is now the second fastest growing condiment on sandwiches, after Sriracha, according to Datassential. Jam is becoming more commonplace in savory preparations. Einstein Bros. Bagels and Bar Louie both featured fig jam on the Napa Valley Chicken Sandwich (pictured) and Pear, Pig-N-Fig Flatbread, respectively. Meanwhile, pepper jam […]
Read moreFrom the first time I spoke with Ms.Heather Hass, I can tell almost immediate the wealth of knowledge she has in the field. It didn’t take long for me to realize I was in good hands. From the phone interview advice to the on-the-job evaluation tips, Ms. Hass really focused […]
Read moreSteve’s Approach: This is a people business. People are what make the hospitality industry so addictive. Whether working with a candidate or a client I will do my best to get the right people in the right places to insure success for both. Getting to know candidates and clients and […]
Read moreKevin’s Approach: As a Recruiter with Patrice & Associates, I am backed by the full resources of the top recruiting company in the hospitality industry. I look forward to working with candidates in helping them to decide on their next career move. I am committed to understanding each candidate’s professional […]
Read morePatrice & Associates is "by far the best"!Thanks for your recruitment efforts Curtis - you did an amazing job.
Curtis was such a great resource for my job search and the support he provided me. I agree that Patrice & Associates is the "Gold Standard" of recruitment. I highly recommend Patrice & Associates and Curtis to anyone looking for job search. I have spoken too and worked with several recruiters over my 30 years in the industry but Curtis by far was the best. Sincerely grateful, Oscar Ham
