Considering Front of House? How I Used My Culinary School Education Outside of the Kitchen

A public service announcement for anyone who needs to hear it: working as a restaurant server does not amount to failure after attending culinary school. On the contrary, servers who have culinary


Business Bits: Restaurant Design is Harder Than You Think

There’s a myriad of reasons for wanting to open a restaurant. For some, it’s years of hosting dinner parties or bringing dishes to potlucks and having everyone insist they should “do it professionally


Why You Should Take ICE’s Restaurant & Culinary Management Program

My goal every time I met with a prospective student was to help them create a strategy that would get them to their end goal — this could be a specific job they have dreamed of forever, or it could be

hotel awning with sign that reads "hotel"

How to Become a Hotel Manager

Hotel and hospitality management positions are found in hotels, resorts, cruise ships, casinos, conference and event centers, spas and country clubs, to name a few. As a global industry, the hotel and

Hotel lobby

How to Perfect Your Pitch

Success is about pitching a concept that sets you apart from the rest, and there’s a lot that goes into taking that initial idea to become a lasting brand. Here's how to perfect your pitch. Executive


Tips From a Restaurateur: How To Run Your Business

Restaurateur Henry Meer says the most important piece of restaurant equipment isn’t labor or gas and electricity, but is, in fact, the garbage bin. “It’s hugely important to your bottom line,” he says


Want to Launch a Food Product? This Book Can Help

Chef Kathryn knows a thing or two about pastry. Having over 20 years of experience, she has worked in some of the top restaurants in the world including Windows on the World, Le Cirque and Le

ICE culinary management students on a field trip

Exit Strategy: How to Get a Greater Valuation For Your Concept

When you begin to think about your first concept, it’s also the right time to consider your exit strategy. That may seem odd at first, but what you want down the road has a lot to do with how you

Ellen Bennett of Hedley & Bennett

"Dream First, Details Later" is Ellen Bennett's Mantra

A former line cook at two of Los Angeles's most venerable restaurants, two-Michelin-starred Providence and the now-shuttered Bäco Mercat, Ellen Bennett was frustrated that the cooks’ uniform design

Packing food for delivery

Which Delivery Platform is Best For Your Restaurant?

If the pandemic taught us anything about the restaurant business it’s that delivery is a critical revenue stream. Kristen Hawley, journalist and founder of weekly restaurant technology newsletter

Chef Palak Patel at Dash & Chutney

The Case for Considering a Food Hall Concept

In March of 2020, lots of things changed for me in a drastic way, including my first restaurant concept planned for Hudson Yards. Like many, I was in the midst of business as usual in New York and

restaurant workers in action

What to Look for When Hiring for Hospitality

It’s odd that we often overlook the obvious when drafting a job requirement or description when we are ready to hire new employees. Based on those requirements, we often create a checklist to follow

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