Three weeks into my Roswell restaurant Table & Main’s renovation, I hauled tables and chairs into the unfinished dining room and got out a measuring tape. I quickly realized I should have done that before we poured the foundation, confirming the distances of key pinch points on the architects’ plans. Framing was already underway when I realized the space wouldn’t … [Read more...] about Measure Twice, Then Bring the Chairs
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Smaller Portions, Same Standards: Kids Menus Grow Up
“It's really all about making it easy for the parents... so that they can sit there and enjoy themselves and not have to stress over what their child is going to eat,” says Elizabeth Brasch, EVP of People and Brand at Mellow Mushroom. We spoke to four Atlanta restaurant leaders, and a surprisingly consistent philosophy emerged. All of them offered a kids’ menu that had … [Read more...] about Smaller Portions, Same Standards: Kids Menus Grow Up
When Not at War, You Paint the Battleships
Restaurants have their own battle rhythm. There are busy seasons when the whole business points towards service excellence. The phone rings off the hook. Managers deftly cover callouts. Line cooks crush dinner service. Everyone prioritizes the guests in front of them. And then…there are slower seasons, too. Atlanta’s summer can be a challenge. Scorching heat, scattered … [Read more...] about When Not at War, You Paint the Battleships
“Navigating” Potential to Full-Fledged Careers
While many young people “find themselves” in college or even after, chef Simone Byron has known from an early age that she was meant to cook. For the granddaughter of the founder of the first Black-owned catering company in the Bronx, who was also the former executive chef for civil rights hero Marcus Garvey, “it’s a deep-rooted thing,” she says. “I started my culinary … [Read more...] about “Navigating” Potential to Full-Fledged Careers
Guests Never See Your Systems, but They Always Feel Them
Restaurant operators have a complicated relationship with technology. We know we need tech systems in place. Our businesses require them to take reservations, process payments, route orders, manage schedules and, in general, keep the business moving. Whether we like it or not, technology is an essential foundation of a well-run restaurant. The guest may never know what … [Read more...] about Guests Never See Your Systems, but They Always Feel Them
Meet the 2026 Rising Stars
The restaurant industry has long been a place where hard work, passion, and perseverance can open doors to opportunity. Time and again, we’ve seen people begin their journey at the entry level and grow into leaders who make a lasting impact on the industry. In recent years, the hospitality world has also evolved into a more inclusive and people-focused environment — one that … [Read more...] about Meet the 2026 Rising Stars
FIFA World Cup Brings Excitement, Adaptation to Local Restaurant Operations
The 2026 FIFA World Cup is only two months away, and Atlanta restaurateurs and hoteliers are preparing in numerous ways for how the event will affect their businesses. From downtown to Decatur, from Buckhead to the Beltline, everyone is bracing for maximum impact. “We expect to be packed all day and night,” says Eric Davis, General Manager of Eclipse di Luna in Inman Park’s … [Read more...] about FIFA World Cup Brings Excitement, Adaptation to Local Restaurant Operations
A Chef Reunion or Food for a Cause?
It’s spring, and that means food festival season is here! Across the country, food and wine festivals have become a cornerstone of culinary culture in the United States. The earliest food festivals were tied directly to survival, when harvest time meant security for the coming year, and communities marked that relief with community feasts. Today’s food festivals have evolved to … [Read more...] about A Chef Reunion or Food for a Cause?
