Kevin Gillespie, the industry veteran behind Red Beard Restaurants, has announced his newest venture, Nàdair, which draws inspiration from his 27 years of cooking in Atlanta and the Pacific Northwest. “This idea has been slowly taking shape for years now, just as the idea for Gunshow came about,” said Gillespie in a recent press release. “Nàdair is a return to the bold … [Read more...] about Chef Kevin Gillespie to Open New Concept Nàdair
Chef Kevin Gillespie to Open New Concept Nàdair
Staying Up To Date
LLC requirements in Georgia are revised for 2024 By Daniel McCoy When launching a restaurant, many people choose to set up their new business as a limited liability company (LLC). For Georgia LLC owners, 2024 brings significant changes to requirements. Understanding these updates is crucial for staying compliant and avoiding penalties. Here are some key changes you need to … [Read more...] about Staying Up To Date
A Pathway to Help: Mental Health Resources for the Restaurant Community
By Christy Simo There's been a lot of attention focused on mental health care here in Georgia lately, and it's about time. I'm so glad to see the conversation surrounding issues like anxiety, depression and substance misuse is starting to change. It's okay to not be okay, and there's absolutely no shame in seeking out help. We're all not okay sometimes. That's important … [Read more...] about A Pathway to Help: Mental Health Resources for the Restaurant Community
Parnass Savang and Rod Lassiter Represent Atlanta at the James Beard Awards
In late January, the James Beard Foundation released its list of semi-finalists for the awards, which named several Georgia restaurants from Atlanta and Athens. Since then, the list has narrowed to just one Georgia finalist for the Best Chef in the Southeast category: Parnass Savang and Rod Lassiter of Talat Market. … [Read more...] about Parnass Savang and Rod Lassiter Represent Atlanta at the James Beard Awards
Murrell’s Row Spirits: Created by Bartenders
Murrell’s Row Spirits was born from over 50 years combined experience working in bars and restaurants. With a deep passion for spirits, cocktails, and dining culture, Nathan Evick, Bo Brown, and Ferrol Lee Mayfield came together to create spirits they wanted to use as bartenders. Everything from the botanicals in the products to the proof of the spirit, even the design and … [Read more...] about Murrell’s Row Spirits: Created by Bartenders
Your 3rd Spot Recognized at the Bar & Restaurant Expo Industry Excellence Awards
Your 3rd Spot was recognized recently as having the Best Hospitality Training Program at the Bar & Restaurant Expo Industry Excellence Awards in Las Vegas. The restaurant was selected out of submissions from all over the country and evaluated by a panel of industry experts from Johnson & Wales University. For the second year in a row, Your 3rd Spot also was one of three … [Read more...] about Your 3rd Spot Recognized at the Bar & Restaurant Expo Industry Excellence Awards
Taking Stock of Your Wine List
Pro tips on managing your restaurant’s wine list and inventory. By Lara Creasy Anyone who works in beverage management knows that writing a wine list is the fun part. You get to set up tastings, go to trade shows, take bottles home to drink and assess, taste wines with your chef’s food to see what works. Successfully managing that wine list is the part that can cause many … [Read more...] about Taking Stock of Your Wine List
Trim Food Costs, Not Quality
5 ways to manage your expenses and improve your bottom line. By James Kahler In an industry where profit margins can be slim, restaurants must find ways to reduce food costs without compromising on quality. By implementing strategic measures, restaurants can effectively manage their expenses and improve their bottom line. Tune Your Menu to Perfection One effective … [Read more...] about Trim Food Costs, Not Quality
