Franchisee 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 moreJust as food with backstories sells well, so do cocktails with a history. Highlighting regional specialties behind the bar — a Sazerac in New Orleans, a mint julep in Louisville, Ky. — adds to drinks’ appeal and helps give customers a sense of place. Omni Hotels & Resorts saw cocktail […]
Read moreChefs 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 moreOnce prized only by craft beer aficionados with unusual predilections for bitter flavors, IPAs took the mainstream market by storm this year. Nearly one quarter of craft beers in supermarkets are IPAs, according to Mark Vidano of beverage consulting firm MarkeTeam. And it’s still growing. Research firm GuestMetrics, reviewing point […]
Read moreRoberto Sempe Provided a Great ExperienceHe would let me know the next steps and stayed in constant communication. He was a pure pleasure to work with, never left me in the dark, always checking in to see if there was anything I needed. I recommend him and Patrice & Associates if you're looking for work.
Roberto Sempe Provided a Great experience
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Christie L.
Thanks to Roberto Sempe for making my dream come true!
It has been a pleasure connecting, speaking, and getting through an amazing process with Patrice & Associates and with Roberto, who understood my skills and needs and offered me a great opportunity where I could excel my expertise. He has been very tender and helpful during the entire process and I would always recommend him and Patrice & Associates to all of my friends for their future endeavors. Again, thank you for recognizing my abilities and matching with the right fit towards my career goals!!
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Nadeem
He gave me genuine advice while matching me as a candidate. I was able to find employment with a great company, thanks to Mr. Sempe. Roberto is so good at what he does and I am sure he will assist many more to come, the way he has for me. It was a pleasure working with Roberto Sempe.Thank you,Kismet Tongur
I would like to say that I had the most wonderful experience working with Roberto. He was very kind and knowledgeable. He helped me pick a company that was the right for for me. He was a helping hand throughout my entire process. I know I am the one who interviewed, but Roberto's conversation and tips helped me land this job. I am so fortunate to have worked with Roberto. He was a wonderful recruiter. Career Coaches that help you for FREE
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