“My life is about helping restaurateurs,” Eddie said. “They have become my friends, who I represent and who I advocate for.” Over the last 16 years, he has helped more than 500 clients successfully...
“We don’t get good quality food late at night,” Sameer explained of New Delhi. “So my brother and I started something from our house where people can actually get a good burger when they get back home...
“Restaurants are tough business models,” Alexis explains. She goes through a process of discovery to determine what is at the core ⎯ as she describes it, the deep essence and ethos ⎯ of each brand...
What brought you to ICE? After graduating high school, I was in school for social work, found a job as a hostess at a restaurant and fell in love with the industry. I went to ICE to take a tour of the...
Missy spoke to students about her career and day-to-day work during the November iteration of ICE’s Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before...
In addition to describing how he landed his coveted position (short version: he ate a lot of tacos, pounded the pavement and worked a day job until he could make a full-time living from food writing)...
In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American...
Why did you choose the management program? I chose the ICE management program because I wanted to learn how a culinary business is run. I figured that by taking the course while working in kitchens, I...
Opening a profitable restaurant requires millions of decisions, each of which has direct consequences on the bottom line. What is the theme, where will it be, who is my customer? When considering a...
In 2015, he enrolled at ICE to, like so many students here, “get a taste of it to see if this was what [he] wanted to do.” The verdict? “I ended up loving it; it was incredible,” says Dan, who wrote...
Considering opening a kiosk, concession or food truck could be a great idea, depending on what your ultimate goals are, but it’s important that you understand the pros and cons of such an endeavor...
Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Rick’s business savvy. Whether it’s restaurant concepts or computer software...
