When I cold-emailed the owner of a New York City bar back in March asking about a potential pop-up opportunity, I never thought that six months later, I would be operating out of the space a few times...
People are leaning toward whatever they possibly can to generate new business and make people feel as safe as possible. Some restaurants are using shower curtains between tables for separation, some...
Up until three months ago, I was working the evening pastry service at my dream restaurant, Gramercy Tavern. The schedule and nature of the work were grueling at times (especially transitioning from...
Before the coronavirus pandemic prevented restaurants and food brands from moving forward with any sense of normalcy, some chefs and restaurants were already set up for some form of success. Or at...
Takeout, of course, is as essential to any New Yorkers’ regular diet as a cold glass of New York tap water, but eating a tepid version of one’s favorite restaurant dish out of a plastic container...
After personally going through 9/11, the 2008 financial crisis (that had lasting effects that have not completely dissipated to date), and Hurricane Sandy as a restaurant owner, I can attest that each...
We met with Zach via Zoom to find out what it takes for chefs and food entrepreneurs to land a coveted spot at Smorgasburg and his advice on how to establish a solid following. Know Smorgasburg’s...
Can I apply to both the EIDL and the PPP? Yes, you can apply to the EIDL and the PPP, but the funds cannot be used for the same purposes. If you receive the up to $10,000 grant as part of your EIDL...
Especially in light of the (very confusing) recent stimulus bill, I’ve also been reading up on if I can apply for loans as someone who works as an independent contractor. Here, I’ve put together a few...
Little did they know, the steadily inclining pasta business was about to boom. Denà’s role of producing and packaging dried pasta has intensified weeks into her new, now full-time, position as a...
Julia Sullivan had been paying attention to the news long before she realized it would affect her two businesses in Nashville. She’s the owner of a restaurant called Henrietta Red, part of Strategic...
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...
