5 Expert Tips for Aspiring Food Entrepreneurs
Recognize your brand When the Food Network brought on Rachael Ray, they were looking for a can-do home cook. But even as her star has risen, Rachel has kept that message—accessibility—at the core of
Checking In: When Speed Compromises Service
Presently, the majority of hotels follow the traditional procedure of having guests register with a friendly, knowledgeable staff member. After all, isn’t that what we do when guests visit our homes
Restaurant Divided—Cutting Costs with Chef James Briscione
The episode, which first aired on November 14 th, was titled “Against Da Grill”. It followed a struggling Staten Island restaurant of the same name and its philanthropic management team. Chef Rocco
Passion and Practicality
By contrast, my thoughts on the first day of my Pastry & Baking Arts class were something along the lines of: "Yay! Finally!" But today, a month into management, I've learned to accepted this contrast
New IRS Rule Causes Restaurants to Rethink Automatic Gratuity
“Starting in January 2014, the IRS will begin classifying those automatic gratuities as service charges, which it treats as regular wages, subject to payroll tax withholding—instead of tips, which
Finding the Right Food Career
We all have different values to consider when choosing a career. Breaking into a new field may mean starting at the bottom and working your way up slowly. Starting as a line cook—as you’re learning
5 Things to Consider When Thinking About a Career in Food
You might already have questions or maybe you’re wondering, “What are the right questions?” So, in anticipation of our Find Your Culinary Voice (and Career) panel on September 10 at 6:30pm, we asked
Hiring a Consultant: A Dating Game
To begin, if you are a current student, don’t even ask. It’s inappropriate for a faculty member to consult with your business, as it adversely affects the teacher/student relationship and compromises
Les Dames d’ Escoffier New York - 2013 Scholarship Awards
In 2012, twenty-one enterprising women were awarded more than $60,000 in LDNY scholarships, and this year's gala was no less impressive. After greeting many of the members and ICE students in
Pok Luck: A Conversation with Chef Andy Ricker
Ricker is a refreshing mix of creative skills and straight-forward business sense. While he cautioned the room full of students not to strike out into the business as he did (no business plan, self
The End of Hotel Room Service?
It was in 1969 that the Westin chain implemented the 24-hour room service, establishing a unique service in hotels that, throughout the years, has had many ups and downs. Today, in the interest of
What can we learn from GoogaMooga's cancellation?
In case you didn’t know, the third and final day of Brooklyn's Great GoogaMooga food and music festival was canceled yesterday " because of the rain." Unfortunately, the decision to close came in a