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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

fromIrish Independent

1 week 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.

Food & drink

fromWashingtonian - The website that Washington lives by.

1 month ago

Busboys and Poets Owner On Mixing Politics and Business

Shallal built successful DC restaurants from immigrant beginnings while combining hospitality with sustained political activism and confronting identity, racism, and a search for belonging.

E-Commerce

fromEntrepreneur

2 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

5 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.