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 moreWhen I first applied for the position, I had no idea what I was applying for. I received a phone call a few days after applying and Tom was so pleasant, he scheduled my phone interview and confirmed it with a text message. The day of my phone interview, he made it so easy to talk to him. I told him what I was looking for and in return he told me what the job was. He gave me options and went to work for me. In no time I received a phone call from the employer and the ball started rolling. Tom stayed in the loop the entire time making sure everything I wanted to happen was happening. He understood my needs and delivered.
I am excited about this new journey and so grateful for Tom Bass
So Grateful!
Shirlise
Tom Bass You are amazing, thank you so much!
Tom Bass You are amazing thank you so much!
Thank you so much for finding me the perfect job along with a great salary! Tom listened to what I wanted and gave me great advice. Within a day of our first interview, Tom put me forward for an interview. Throughout the whole process he supported me, called me to see how each stage of the interview went and was prompt in following up. Within three days I had a job offer. Tom you are professional, and amazing ! Thank you so much, Tom Bass!
-Deborah Hough
Tom Bass helps a skeptic!Tom did a wonderful job. He listened to what I wanted and understood that there was only one company I wanted to work for and through persistence made it happen. I am now beginning my third week of training and everything is going very well. Tom has also been wonderful to email and call to check up on me in my new adventure. I will be referring anyone that I know that might be searching for a job to Tom. Thank you again, Rene' Ellington
Chelsie Greenway, recruiter in the Greenville, SC office, was a excellent help to me throughout the entire process of helping me find a new career job. From the very beginning she took her time to learn and understand my current situation & my wants and needs as far as moving on to something new. Over some time and weighing out options the opportunity to become a potential fit with Bad Daddy’s Burger Bar presented itself. Once I decided to go for it, Chelsie assisted in preparing me to give myself the best possible chance of obtaining the position. 3 interviews later I was offered the Kitchen Manager position with Bad Daddy’s And was able to start 3 weeks after accepting! I appreciate Chelsie so much for her help, phone calls, emails, and text messages of encouragement as I pursued this opportunity. She was a pleasure working with and I’d recommend her services to anyone looking to make the next big move in their Foodservice journey. Kwindarius Sapp
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“Chris is hands down one of the best recruiters I have worked with in my job searches. He is genuinely enthusiastic and highly motivated in finding that "perfect" match. Not only does he create a meaningful relationship with his candidates, but it is that same gusto that keeps him well connected to all his clients and opens up an abundance of possible placement opportunities. He is honest, dependable, and always reachable. I am absolutely certain Chris will get you where you want to be!” Best of luck to Chris at Patrice & Associates! Tianna
