Baseball stadiums debut opening day eats – ABC News
New ballpark food includes chicken-fried bacon.
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New 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 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 moreMina W. says that Frank Rondeau was incredible to work with!Frank has been incredible to work with. He is kind, genuine, thorough, informative, and knowledgeable on all accounts.
For example, he took the time to actually read through my resume and reach out to me very quickly after I applied. When we spoke, it didn’t feel like an interview, rather a genuine conversation to get to know each other, the role, and to see if it would be a good fit.
Through the process, he was fair, honest, and up front about all aspects of the job’s leadership, pay, and responsibilities. He answered all my questions directly, and if he didn’t know, he found out for me.
Not only would I highly recommend Frank, but I would happily work with him myself in the future. He is a professional and intelligent individual that truly cares about his clients and their prospective employees equally, and that is very rare.
Thank you, Frank. And to whomever this reaches, what he has cannot be taught, but it wouldn’t hurt to put him in charge of the hiring process internally if that chance arises. I truly wish him and your team all the success.
Merry (late) Christmas, and a Happy New Year!
Warmly,
Mina W, PHR
[she/her/hers]
Associate Professional in Human Resources
Remzi Yilmaz“Patricia’s approach to searching for candidates allows her to find top notch prospects each and every time. She has the ability to know exactly what qualifications we are looking for when a vacancy becomes available. I appreciate Patricia’s enthusiasm, tailored approach, consistent communication and follow up when recruiting for our company. She is truly a wonderful partner!”
