When we say Reserve was built by the restaurant industry for the restaurant industry, we mean it. Since we launched two years ago, many restaurant industry insiders — from line cooks to general managers — have been inspired to join the Reserve team, coming to us from respected operators like Thomas Keller Restaurant Group, Major Food Group, and Momofuku.
When you’re an early stage startup, you’re like a newborn baby that’s trying to figure out the world and your place in it. Eventually, you grow out of life’s early stages of infancy and childhood and find a place for yourself. Reserve has moved through those stages in the past two years and is better off for it — we now fully understand our mission and have a stronghold on our position in the industry. We don’t need to crawl or walk anymore. Now, we can sprint.
Technology has impacted nearly every industry under the sun, and restaurants are no exception. Many tasks — ranging from employee scheduling, order taking, inventory management and even customer communication — are now conducted using advanced restaurant technology.
When we called Joe Isidori one Friday afternoon in July, he was knee-deep in the weeds, managing a long line of people — a four-hour wait’s worth, to be exact — wrapped around the Chelsea location of his ultra-popular NYC hot spot, Black Tap Craft Burgers & Beer.
Down on Ludlow Street in NYC’s historic Lower East Side, The Metrograph Commissary is a new concept taking the way we think about “dinner and a movie” to another level. The unique restaurant — with its stellar food and design — is a part of Metrograph, the first independent movie theater to open in Manhattan in over a decade.
Company culture starts before you even hire your first employee, and often develops organically as the company grows to several dozen employees. The bigger the company gets, the more important it is to develop cultural values and practices to make sure the entire company is on the same page. A strong company culture can help motivate employees, attract new hires, encourage innovation and much more. But how does company culture evolve and when should it be formalized?
You’ve got a great idea. It won’t make you a millionaire overnight, but you’ve done your research and there isn’t anyone out there doing it right. You start talking to a few friends, tap all your savings and get a little money together from people who believe in you. You find a place to work out of and set up shop. You build out your infrastructure, hire staff and spend all of your time at work, honing your vision for what the product will be, how the service will be. Your launch is getting close. Your friends and family test, …
The top food news from this week, plus what’s coming up
Did you know that people’s dining habits change with the weather? Spring has officially sprung, and the the start of those easy, breezy afternoons means one very important thing: fresh food season is here! Crisp asparagus, peas, strawberries, radishes (the list goes on) are bursting on the scene, and people are searching for (and digging into) all kinds of yummy, springtime foods.
Currently Managing Partner, GM & Beverage Director of Huertas in NYC, Nate Adler spends most nights running the floor of his Spanish tapas hot spot. The Union Square Hospitality Group alum (he worked at Blue Smoke for almost three years) followed in famed restaurateur Danny Meyer’s steps late last year, implementing a no-tipping policy in December. We caught up with him on why he made the switch, how it’s been going and what he hopes it means for the future of hospitality.