Julia Asks What makes good service in a restaurant? It all really is so simple: be nice. Make the guests feel welcome. Take care of them. Don’t spill on them. Smile. Take your time. Happily and

Beginning in July 2012, it will be illegal to serve foie gras in California. Governor Schwarzenegger signed the foie gras ban into law in 2004 even though it did not to take effect until a full eight

ICE President Rick Smilow sits on the organization’s Advisory Council, working with philanthropists from across the world to help save lives and end malnutrition. Proceeds from the evening go to

It’s hard to believe that six months have gone by so quickly! I remember how nervous I was about committing to the schedule while working a full-time job, and yet I did it. I didn’t miss a single day

Julia Heyer People are fascinated with our industry. While they couldn’t care less about what happens in the toothpaste factory at Proctor & Gamble, they are interested in restaurant kitchens. There

The venue was Beerparc, part of Foodparc in the new Eventi Hotel at 6th Avenue and 29 Street. The Sous-Chef at Beerparc/Foodparc is Brion Wong, an ICE Culinary Arts and Culinary Management alum from

With all the recent advertisements for the new TV show Pan Am, I keep remembering a different era of flying. An era when it actually meant something to go on a plane and have chic stewardesses and

As President and Chief Executive Officer of Rosa Mexicano restaurants, Howard Greenstone directs its 12 restaurants in Atlanta, New York, Miami, National Harbor (MD), Hackensack (NJ), Los Angeles

Vin McCann Presently I’m not sure it’s possible to find any restaurant marketing dialogue that turns a cold shoulder to “social media” such as Facebook, Twitter, FourSquare and so on. I’m sure the

I order my shoes from Zappos and Endless, gleefully trying them on and returning them. I live for subscribe and save at Amazon and Toys 'R' Us for birthdays and I get my groceries delivered from

Julia Heyer Bloomberg Media’s Dominic Chu (himself no stranger to restaurants) recently featured Grant Achatz’s new place in Chicago, the quarterly changing Next. It looked at the restaurant’s unique

Friday was spent trying to prepare for the worst — from talking with others to try to figure out whether to close and what time to close, to figuring out what will happen on Monday if the power goes