Modern Restaurant Management
JANUARY 11, 2021
In 2005, I stopped doing that and started working on building a private equity fund focused on emerging brands in the European fashion design industry. I visited a lot of juice bars and plant-based restaurants over the years, and I was seldomly impressed. Flemming Madsen.
Modern Restaurant Management
MARCH 8, 2024
Cheers to 2023: Overall, restaurant and bar guests drank approximately +11 percent more alcohol in Q4 2023 compared to the average for Q1 through Q3 2023. Consumers abstaining while visiting bars and restaurants intended to opt for soft drinks (62 percent), sparkling water (30 percent), and hot drinks (26 percent).
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EATER
NOVEMBER 10, 2021
In early 2008, the award-winning cocktail bar was just a cool restaurant-industry haunt that deBary’s friend helped open. This newfound talent for beverages led deBary to a nine-year role as bar director for the Momofuku restaurant group. I asked if I could work at this awesome bar and they said, “Okay.”
EATER
JULY 30, 2020
She opened Margot Café & Bar in 2001, and it is still a pillar of high standards and delicious food to this day. I wandered into that restaurant in 2005, a few months after my daughter Maggie Donovan turned one and when the restaurant itself was just four years old — which is a strange thing to realize in retrospect.
EATER
OCTOBER 26, 2021
Most stalls are run by families with deep knowledge about their products — products that are the foundation of the “market cuisine” sold at the many bars and small restaurants. From Santa Caterina to El Ninot, these eight Barcelona markets stand out for their fresh ingredients, ready-made meals for takeaway, and bars and restaurants.
EATER
FEBRUARY 25, 2022
Giant draughts of Rockies microbrews can be found at the hip High Rollers bowling alley, while the moody Rundle Bar at Fairmont Banff Springs is a bastion of the local craft cocktail scene. Grapes and the Three Ravens Restaurant and Wine Bar have you covered with wine lists featuring both Canadian and international vintages.
EATER
FEBRUARY 11, 2021
For hundreds of years, that was more or less the order of things: Farmers farmed, houses did the rest, with very occasional exceptions made by the odd grower who undertook their own bottling for personal consumption, or who made at most a few hundred cases a year for the wine bars in Paris, perhaps.
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