"Each day, I get to inspire, inquire, admire, rewire and even satire soon-to-be and long-standing successful food entrepreneurs."
Steve Zagor has more than 25 years of experience in the planning, development and management of a wide variety restaurants and retail food businesses. Zagor began teaching at ICE in 2001 and was the director of management programs overseeing the school’s Culinary Management and Hospitality Management programs through 2018. Today, he continues to instruct at ICE and is a clinical associate professor in the College of Food, Nutrition and Public Health at New York University, teaching courses in food business entrepreneurship, restaurant marketing and hospitality operational problems.
After completing a degree at Tulane, Zagor attended Cornell's School of Hotel Administration and went to work with the Marriott Hotel corporation in D.C., Philadelphia and St. Louis. Over the course of his career, Zagor has developed and owned a multi-concept restaurant group, served as the general manager of a $10 million restaurant, and owned and operated an award-winning limited service restaurant. Consulting Services for the Hospitality Group of Laventhol & Horwath, and later for Coopers & Lybrand.
Read more about Steve:
Steve Zagor on the Blog
- Little to Big
- Sexual Harassment in the Restaurant Industry
- Here's a Pro Tip for Restaurant Owners: Keep Tipping
- Mind Over Mouth: Why All the Details Count
- Why a Culinary or Hospitality Education Will Make Your Career Path Smoother
- The New Law That May Make Your Burger Even More Expensive
- 86 All NYC Restaurants?
- The Tipping Point
- On Restaurants and Rent