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Foodservice In Retail Adapts To Consumer Demands

Bret Thorn | Restaurant Hospitality | May 24, 2018 Americans eat all day long — grabbing snacks on the go, having food delivered to their homes and workplaces, responding to changing technology and the increased availability of fast, customizable meals with increasing fickleness and growing demand for speed. No wonder foodservice in retail is growing faster

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Four Things To Know Before Signing A Restaurant Lease

Ally Colvin | Restaurant Nuts | May, 7 2018 One of the most important contracts you will sign during your restaurant’s lifetime is your lease.  Although the widespread joke is that, even after a tough negotiation, the lease “lives in a drawer” for the next 10, 15, or 20 years, the reality is that a well-negotiated lease can

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Why Restaurants Became So Loud — And How To Fight Back

Julia Belluz | Vox | April 25, 2018 When the Line Hotel opened in Washington, DC, last December, the cocktail bars, gourmet coffee shops, and restaurants that fill its cavernous lobby drew a lot of buzz. Housed in a century-old church, the space was also reputedly beautiful. My first visit in February confirmed that the Line was indeed as sleek as my friends

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Artistic, Caribbean-Influenced X Bar Scheduled To Open This Spring

Shanti Chu | LoganSquarist | April 2, 2018 While Milwaukee Avenue has pretty much become the hub for new bars and restaurants, fresh places have started to open in the western part of Logan Square this past year. To follow the pattern, X (3433 W. Fullerton Ave.), an artistic, neighborhood bar with a Caribbean-influence, is set

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Logan Square’s Getting a Casual Seafood/Mediterranean Restaurant With a Fine Dining Pedigree

Ashok Selvam | Eater Chicago | April 27, 2018 The promising seafood pop-up restaurant from the opening chef at the acclaimed and short lived Honey’s has found a permanent home in Logan Square. Good Fortune will move into the space vacated by The General at 2528 N. California Avenue. Executive chef Charles Welch and creative director Andrew Miller launched the pop-up in August

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Is Uber Competing With Restaurants For Workers?

Jonathan Maze | Restaurant Business | April 19, 2018 As the labor market continues to tighten, restaurants are encountering a new competitor for a thinning pool of employees: Uber. The ride-hailing service and similar companies that make up the gig economy are adding a new layer to the challenges of finding good workers. Already facing high turnover and

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Casual French Rooftop Dining Is Coming to Roscoe Village

Ashok Selvam | Eater Chicago | April 12, 2018 Roscoe Village is getting a restaurant featuring cuisine from southern France. Slated to open this summer, Le Sud is a new restaurant featuring food from chef Andy Motto, last seen in suburban Evanston at Quince, a restaurant that closed in 2015. The new spot, which has had an active social

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5 Tips On How To Open A Restaurant From Industry Veterans

Leslie Wu | Forbes | March 31, 2018 Opening night at a restaurant can be fraught with peril — thanks to Yelp and social media, backlash over perceived flaws are immediately shared within hours of opening, and a restaurant staff has less time than before to get their bearings. Kevin Boehm and Rob Katz, cofounders

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Illinois Is Letting A 1934 Law Hamper Its Food Biz

Elliot Richardson | Crain’s Chicago Business | March 15, 2018 New restaurants spur economic development and create jobs in communities across the state. They bring people into neighborhood business districts and expose patrons to nearby retailers and small businesses. Unfortunately, entrepreneurs attempting to open an establishment in Illinois face an archaic law that prohibits them from serving alcohol

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Restaurateurs Reveal The 5 Lessons They Learned From Failing

Jillian Kramer | Food & Wine | March 15, 2018 “Match the restaurant to the location.” We’ve all seen it happen: one day, there’s a brand-new restaurant around the corner that we can’t wait to try and the next day, that same restaurant is closed—for good. Statistics paint a grim picture for anyone who dreams of opening a restaurant. In New

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