Despite that trend, there are some restaurants around the country fighting to revive face-to-face conversations and restore a sense of humanity to the dining experience. Strategically placed cold brew

Here are three perspectives on restaurant management strategies to employ. Go with Guilt-Free Seasonality Los Angeles campus Director of Restaurant & Hospitality Management Mishel LeDoux suggests

Reduction and Replacement of Plastic Straws Los Angeles limited plastic straw provision to customer requests in October, following Malibu and Manhattan Beach’s bans on plastic straws and utensils in

“I had just started working in restaurants after college, and I got caught in that trap of working my way up to be a fancy waiter and making really good cash,” Joncarl explains. “It got to the point

When he left the business and moved from Boston to New York, Vinny was surprised he couldn't find good seafood in his Brooklyn neighborhood, Greenpoint. "I decided to open my own store and bring in

The flavors like sweet potato casserole and maple pecans, bone marrow and bourbon-smoked cherries, and roasted strawberry with toasted white chocolate are anything but run-of-the-mill and, more

Bret has balanced modernizing with extending a legacy during his 12-year tenure and shared insights on service, financials, ambiance and regulations with Restaurant & Culinary Management students last

Average Check To understand the grand plan, you first must understand some general terms. Most (all) restaurants calculate their average check by adding the average price of a starter, entrée and

Ultimately, transplants learn that it doesn’t matter if a concept “made it” in New York — or San Francisco, Chicago, Mexico City, Paris: Opening in Los Angeles is its own unique challenge. L.A

In September, he spoke at our L.A. campus on building a career in the restaurant industry and what it was like to finally win a James Beard Award after eight nominations. On his James Beard Award: It

In 2015, he co-founded Porchlight, a bar in Chelsea, followed by Cedric’s at The Shed this year. He published “The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and

In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The