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

Catalina Patiño at Gacho

ICE Alum Opens a Bakery in Bogotá, Colombia

A sweet snack will always be worthwhile and is the master key to the heart. Because love is an ingredient. These are words found on the first pages of the Gacho brand book under the title: Firm Belief

Levain Bakery cofounders Pam Weekes and Connie McDonald with their famous cookies.

Chef-Driven Retail Diversifies Revenue

Being a chef often means being an entrepreneur, from balancing a restaurant’s P&L to marketing a concept to exploring diverse revenue streams. Profitable chefs are enterprising. Successful chefs can

Sam Bakhshandehpour

ThinkFoodGroup's Sam Bakhshandehpour on Restaurant Lease Agreements

“To get to a point, in 12 months, where we’re now rolling out hundreds of millions of vaccines, we’ve truly lived a miracle in what modern science was able to accomplish,” ThinkFoodGroup (TFG)

a restaurant professional works on finances

Are Additional Grants Enough for Restaurant Relief?

While the number is impressive ($28.6 billion), we’ve got quite a deep hole to climb out of as an industry. Is this the government’s way of making it up to us? Is it too late? The details of each

Jazz Singsanong and Sugar Sungkamee of Jitlada

Jitlada Chef Sugar Sungkamee on Restaurant Management

Helmed by Jazz Singsanong and her niece, Sugar, the restaurant was founded by Sugar’s father Suthiporn “Tui” Sungkamee, who passed away in 2017. Sugar strives to carry on the family’s restaurant

Simon Kim at his Korean steakhouse Cote - photo by Wesley Sohn

Simon Kim on Keeping Cote Afloat

After Simon Kim opened the sleek Korean steakhouse Cote in New York’s Flatiron district in 2017, the accolades streamed in. Within months, the restaurant earned a two-star review from The New York

chef and restaurateur Susan Feniger speaking at ICE

Public Speaking for Restaurant Professionals

It’s hard to be a leader in any business without being able to speak well in groups. Better public speakers tend to become leaders more easily and rise through the ranks of organizations quicker. It’s

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