Inside the IHOP test kitchen
The family-dining chain shows how it develops its breakfast creations, like its recently introduced Criss-Croissants.
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The family-dining chain shows how it develops its breakfast creations, like its recently introduced Criss-Croissants.
Read moreNew York chef Marc Forgione cooks up the classic recipe his family is known for.
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 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 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 moreGary H. says that Sally Kennedy was very professional!Sally was very professional and concerned about getting me my dream job. I am so excited to start the new chapter of my career.Gary H.
Steven AntoineSally, you are an amazing person to work with. Although I haven’t worked with many recruitment agencies, I’d definitely have to say your hard work and persistent dedication is definitely something I appreciate from you. I know we’ll find something, and I can’t wait to celebrate with you over the phone when it happens. Thank you for your patience!
Ashley PourronSally is truly amazing! She not only responded to my resume quickly, but asked all the right questions in qualifying me for position. She has the best intentions for the company as well as the candidate. I appreciate Sally giving me the opportunity. I’ve been looking for a role in commercial real estate for some time now. Sally is well spoken and extremely personable. She is also is knowledgeable in many industries. I highly recommend Sally!
Evan GarrettLet me first start by saying that Sally Kennedy went above and beyond to find me the perfect fit for my next position. During the most difficult days the restaurant industry has seen, ever, Sally worked diligently to make sure my job search lasted 5 days. In these strange times, that’s unheard of. I can’t speak highly enough about Sally and the job she did for me. Sally is a rockstar and I will be forever grateful.
Adrienne KoclanisLet me start by saying I have never worked with a recruiting firm before, and I was pleasantly surprised with how wonderful this opportunity was. Sally was courteous and professional from the beginning all the way to the end. She prepared for several interviews with the same company and showed true positivity whenever speaking to me. She even followed up with me after I had already been hired, just to check in and wish me luck on my first day. I would highly recommend not only Sally Kennedy, but Patrice & Associates for those looking to get back in the hospitality industry after a devastating 13 months.
