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fromwww.amny.com
14 hours ago

Healthy as a Motha: The woman behind a booming vegan Brooklyn business | amNewYork

If you don't get your stuff together, you're not going to graduate with your friends. After struggling through high school, the then-17-year-old Ramdass wanted to ensure she would graduate with her friends. Heading to a local Barnes and Noble bookstore, Ramdass had one goal: Buy a book, because at that age, she had never read a novel from start to finish.
Brooklyn
Bootstrapping
fromEntrepreneur
2 days ago

They Said No to 24/7 Restaurants -Then Found Their Dream Franchise

Andrew and Rachel Adams transformed their failed craft business into successful restaurant ownership by becoming franchisees for Biscuit Belly, balancing proven business models with desired autonomy.
London food
fromConde Nast Traveler
1 week ago

Where the Chefs Eat: Trevor Gulliver's Favorite Restaurants in London (and Beyond)

Trevor Gulliver founded St. John, a pioneering nose-to-tail restaurant that remains London's benchmark despite lacking ego-driven celebrity chef culture.
Food & drink
fromwww.amny.com
2 weeks ago

Tour De Harlem: Inside Chef Cisse Elhadji's neighborhood culinary empire | amNewYork

Chef Cisse Elhadji owns four Harlem restaurants showcasing Senegalese and West African flavors that celebrate Black diaspora culinary excellence and uplift Harlem's cultural legacy.
Food & drink
fromBusiness Insider
4 months ago

I moved to Shanghai and made my mark on its restaurant scene. Now I'm bringing Chinese wine to New York.

Camden Hauge relocated to Shanghai, founded Shanghai Supperclub and multiple restaurants, and now runs China Wine Club while splitting time between New York and Shanghai.
fromForbes
5 months ago

How One NYC Restaurateur Is Trying To Stem Staff Turnover

When Mark Barak, a former corporate executive, became a restaurateur, he decided to take better care of his employees in terms of financial benefits and health care, in order to help them, lessen its turnover rate and boost profits. That strategy is paying off at his six La Pecora Bianca's and one Mama Mezze, all in Manhattan. For a dozen years, Barak held several senior executive positions including a three-year stint from 2009-2012 as senior vice-president of international development at the NBA.
Food & drink
Food & drink
fromIrish Independent
5 months ago

Chef JP McMahon: 'The most expensive meal I ate recently? About 1,500'

Chef McMahon signed an expensive 2007 lease with personal guarantees, endured the 2008 crash, learned from the experience, and later opened Kombu while pursuing painting.
E-Commerce
fromEntrepreneur
7 months ago

How Everbowl's Founder Built a Brand - and the Stores | Entrepreneur

A desire for affordable, healthier food led to the creation of Everbowl and an innovative approach to restaurant construction.
East Bay food
fromwww.eastbaytimes.com
10 months ago

Afghan, modern California cuisine meet at new Oakland restaurant Jaji

Sophia Akbar blends her Afghan heritage with California culinary flair in her restaurants, emphasizing resilience and cultural storytelling.
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