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 moreHe found my resume and reached out to me with a great opportunity! He explained the position to me and help me prepare for the interview process. He checked in with me regularly and reached out to the business when I did not hear back from them. Unfortunately, the individuals that I had scheduled interviews with came down with Covid and it delayed the process a bit. Mike stuck with me and eventually I landed the job!! Jackie Midlam
Mike Cinamon was extremely helpful in the process of finding my new career.
He was able to provide me with several tips and examples for interviews questions to look over. He explained how the interview process would work, as well as how long it might take. He checked in with me throughout the entire process to see how everything was going. When I had any questions or concerns he was able to answer all of them. I was very satisfied with the results he helped me achieve! Thank you so much! Kathlene Sullivan
Mike Cinamon was excellent!
Mike was an absolute pleasure to work with.
I’m so thankful he took the time to understand who I was and what I was looking for. You could tell that he cared about what was important to me and not just trying to put me in a situation or job just because he had a hole to fill. He communicated extremely well in regards to the steps/process and would always check in after the interview so provide suggestions or feedback. I would highly recommend anybody that is looking for the right job to work with Mike. Thanks again for all your help.
Sincerely, Bryce Davenport
