October 2016 Issue
- 6 Steps to Creating Influence on Social Media
- An International Flair: Today’s restaurants reflect the melting pot of our shared heritage, with many chefs getting back in touch wit their roots and offering up an electric array of the world’s flavors across the state
- How to Get and Maintain an Alcohol License in Georgia
- Show Off Your Tastes to the City: The 15th Annual Taste of Atlanta brings more than 90 local restaurants in front of thousands of potential diners
September 2016 Issue
- Macon Mojo
- Gin and Anything: Craft distillers have developed a new category of gin that play very well with others
- The Filthy Five
July-August 2016 Issue
- 6 Steps to Increase Your Brand’s Visibility
- Tech to the Rescue: From turning tables faster and preventing inventory loss to reducing identity theft, Georgia-grown technology can improve your restaurant’s efficiency and bottom line
- Get on Board the Technology Train
May-June 2016 Issue
- 4 Ways to Re-Evaluate Your Supply Chain
- How Much Do You Know About Food Allergies
- It’s All Fun and Games: hospitality companies are finding that food mixed with fun is a profitable investment
- The Truth About Vermouth
April 2016 Issue
- Kennesaw State University: sustainable foodservice practices have gained national recognition.
- 10 not-so-obvious ways to go green
- Parsley’s Catering – a green business model
- 12 Steps to Prepare Your Restaurant for a Crisis
- The Restaurant Industry’s 2020 Forecast
- 24th Annual High Museum Atlanta Wine Auction: Peruse high-quality wines at this annual event, which includes an industry-only Trade Tasting March 31.
- Changing With the Tides: Fresh seafood is catching on in Georgia, and more restaurants are putting sustainable options on the menu to meet consumer demand.
- Caymus Vineyards: As the High Museum Wine Auction’s special guest, owner and wine maker Chuck Wagner, talks about what it takes to make an award-winning wine.
- Fact and Fiction: The New EMV chip cards are here, but rumors abound about what they can and can’t do – and what restaurants are now responsible for. The truth may surprise you.
- The 9th Annual GRACE Awards: The GRA honors those who have made a mark on the state’s hospitality industry in 2015.
- Cooking Up Creativity: Pop-Up restaurants take on a new form with Joystick GameBar’s Kitchen Incubation Program.
- A Heart to Serve: Gordon Food Service delivers restaurant quality food, products and services with a customer-first commitment.
- Be Ready for Change-Part II: Georgia’s revised food code becomes effective Nov. 1, 2015, and there are several revisions that you need to know about.
- Gearing Up For Growth: Atlanta-based Tin Lizzy’s is a model of success, with plans to expand their concept throughout the southeast.
- All-Season Shandy: How about craft beer cocktails for fall.
- Serving Up Healthful Menus: Move beyond entree salads and heavy protein plates to satisfy your health-conscious diners.
- The Business Serving Others: Popeyes CEO Cheryl Bachelder shares her take on why servant leadership works.
- Be Ready for Change Part 1: Georgia’s revised food code becomes effective Nov. 1, 2015, and there are several revisions in the back-of-house you need to know about.
- Ready to Grow: Here’s what you need to know to expand your restaurant empire or launch a new brand. Featuring PURE Taqueria and Rock’s Chicken and Fries.
- The Story Inside the Seed: Heirloom fruits and vegetables are becoming popular on menus across Georgia .
- Best Practices to Save Water and Money
- Be Happy!: Focus on friendliness and fun is key to being a good server
- Innovating Restaurant Technology: New innovations in beverage serving systems increases efficiency and customer convenience.
- Ace Update featuring Ron Horgan, one of the American Culinary Federation, Atlanta Chefs Association’s most honored members.
- The Resurrection of Charcuterie: An in depth look into the world of charcuterie featuring Atlanta Chefs Olivier Gaupin and Ryan Smith.