dICEd Blog Listing

Average Check To understand the grand plan, you first must understand some general terms. Most (all) restaurants calculate their average check by adding the average price of a starter, entrée and...

Ultimately, transplants learn that it doesn’t matter if a concept “made it” in New York — or San Francisco, Chicago, Mexico City, Paris: Opening in Los Angeles is its own unique challenge. L.A...

In September, he spoke at our L.A. campus on building a career in the restaurant industry and what it was like to finally win a James Beard Award after eight nominations. On his James Beard Award: It...

In 2015, he co-founded Porchlight, a bar in Chelsea, followed by Cedric’s at The Shed this year. He published “The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and...

In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The...

Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her...

The first memory Paras can conjure is of food. “My father came back from temple on a Sunday with Dunkin’ Donuts,” he says. “As a little chunky kid, I always loved the powdered sugar doughnuts. When...

Director of Restaurant & Hospitality Management Rick Camac asked Jeff about his transition from tenure with a well-established restaurant group to an entrepreneurial endeavor with Executive Chef James...

Mishel began her restaurant career as a server, a job that fit with her college schedule, and quickly worked her way up by always having what she describes as “a passion for food, beverage and people...

“Instagram is a particularly unique platform,” explained David Spiegelman, vice president and creative director at PR and marketing firm Wagstaff Worldwide, during a social media seminar at ICE’s Los...

On June 7, Filipino chef and restaurateur Stephen Young’s latest project with his wife Reggie Aguinaldo, Tsismis, debuted on the Lower East Side with Filipino-American fare from Chef Jappy Afzelius...

When Ron decided to start a pie company for wholesale customers, he began baking at night in borrowed space. After building up to 90 clients, like Balducci’s and Dean & DeLuca, the restaurant evolved...