Previous Past Issues

• 4 Things to Know About Offering Gift Cards: from deferring revenue for unredeemed cards to claiming deductions, there’s a lot you may not know about how gift cards can help your bottom line.
• 8 Keys to a Successful Beverage Program: boosting the focus on your drinks menu can bring big benefits to your restaurant.
• Server, What’s in your Broth? Addressing dietary concerns is not just a matter of life or death for your diners, it can affect your bottom line, too.
• 2017 Rising Stars: check out these five chefs, who were selected in partnership with Georgia Restaurant Association as the ones to watch in the state’s restaurant scene.
• Help Wanted! Turn this Message into an Opportunity: with the economy on the upswing, hiring employees who are a good fit for your business is getting harder. Here’s how to find the best talent in a tight labor market.

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• Serving up Dollars: As one of the state’s largest employers, Georgia restaurants deliver a significant economic impact.
• In the Fast Lane: Fast-casual restaurants went mainstream in the 2000s and now it’s the most rapidly growing segment of the restaurants industry.
• Cooking with Plants: a Q&A with SpaceX Chef Ted Cizma

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• Locally Grown: Meet the six selected this February to be the 2017 Georgia Grown Executive Chefs.
• 4 Ways to Handle Drink Garnishes Safely: Drink garnishes may look good, but they also need to be handled safely to protect your guest from foodborne illnesses.
• When Fake News Gets Real: 3 lessons learned from Pizzagare – when a gunman opened fired in a D.C. restaurant last Dec. – to protect your brand against false information.
• Lights, Camera, Eat! Movies and TV are big business here in Georgia and restaurants are taking a starring role.

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• Take Harassment Off the Menu
• 10th Annual GRACE Awards: The 10th Annual GRACE Awards honors those who have made a mark on the state’s hospitality industry, from those running large corporate restaurants and small independent spots to restaurant employees and managers
• Riding the Next Wave

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• 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

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• Macon Mojo
• Gin and Anything: Craft distillers have developed a new category of gin that play very well with others
• The Filthy Five

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• 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

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• 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

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• 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

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• 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.

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• 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.

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• 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.

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• 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

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• 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.

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• Bringing Tourists to Your Table: attracting tourists to your restaurant, featuring Cindy and Alan LeBlanc’s White Oak Kitchen & Cocktails
• Connecting Restaurants and Producers: the Georgia Grown program is a go-to source for restaurant operators looking to source product locally.
• Switchels, Shrubs and Som: drinking vinegars in all forms have found their way to the bar.

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• Minimize, Streamline and Conserve: Recycling and reducing your food waste are not just good for the environment, they save your restaurant money, too. Plus, five steps to sustainability and savings
• Break It Down: Anyone can start a composting program at your restaurant with just a little time and effort.
• Modern Day Pickling: Two Georgia chefs on the art of preserving the past and reviving a lost tradition. Plus, 10 east steps to pickling

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• Craft Work: Supporting small-batch producers can be challenging, but the rewards are many for restaurants willing to put in the effort. Plus, four ways to get the wines you want.
• Sell More Wine: Learning more about the wines on your menu will help you sell more without being pushy.
• More Than a Gut Feeling: The restaurant industry is set to have its busiest year ever, and competition is growing. It’s time to elevate your game to find and keep your most important assets: the right managers to lead your business.

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• The 8th Annual GRACE Awards: The GRA honors those who have made a mark on the state’s hospitality industry, whether through a remarkable success, by inspiring the industry, supporting their local communities or by giving back. Award winners and finalists – all peer nominated – are recognized in the following categories: Restaurateur of the Year, Industry Partner of the Year, Distinguished Service Award and The Innovator Award, plus the Lifetime Achievement and Chairman’s Awards.
• The Forgotten Art of Serving: It’s time to get serious about how the FOH is perceived – by both guests and other restaurant staff.

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• Ryan Pernice: Reckless Optimist: Roswell’s seen an explosion of restaurants over the past few years, and Ryan Pernice, owner and operator of Table & Main and Osteria Mattone, has helped fuel the fire.
• Advancing Leaders to the Top: A peek into Les Dames d’Escoffier International, which provides philanthropic and networking outlets for women in the culinary field.
• Guests Wanted: People with food allergies shouldn’t be afraid to eat at your restaurant, but there are a number of ways to welcome them through your doors – and keep them coming back.

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• Healthy Choices, No Sacrifices: It’s no secret that diners are wanting to see healthier options on the menu. But that doesn’t mean you have to sacrifice flavor or your restaurant’s identity to give people what they want. Plus, a look at the Kids LiveWell program and a Q&A with Frank Bragg, owner of Atlanta’s Radial Cafe.
• Q&A with Bob Amick: The Man Behind the Curtain: Bob Amick, founder and owner of Concentrics Restaurants, talks about what it’s like to open locations outside Georgia, his tips on working with family and what it takes to be a successful consultant.

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• In the Driver’s Seat: New interactive technologies give customers and the kitchen more ordering control. Plus, wine lists go interactive, and how to automate your ordering process to save money and reduce costs.
• Exploring True Terroir: There are wines of extraordinary quality and value coming out of Spain.
• Upping the Ante: With 20 educational sessions, 12 culinary demonstrations, special seminars and more than 200 exhibitors lined up, the second annual Atlanta Foodservice Expo is back this October and better than ever.

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• Hitting a Home Run: Celebrity Franchisees and Your Brand: If a celebrity approaches your company about franchising, it can create buzz in the short term, but it will not be a successful partnership unless they are serious about restaurant management.
• Something Special for Mom and Pop: One of the busiest days for the restaurant industry is quickly approaching, and it can be a golden opportunity for your business. Make Mother’s – and Father’s – Day even more special for your guests by creating some distinctive drinks. Plus, get some Mother’s Day inspiration with recipes for four drinks served at some of Atlanta’s top restaurants.

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• And the Oscar Goes To…: Georgia’s film tax credit program is bringing a huge amount of film and TV production to the state, and with more filming comes the celebrities. How do they find out about your restaurant, and what should you do when they’re there? Ellen Hartman talks with Melissa Libby about the benefits and drawbacks of celebrities walking through your restaurant doors.
• Everything’s Coming up Rosés: If you don’t yet have a rosé on your by-the-glass wine list, now is the time to put one on. Take a look at how rosé is made and get tips on how you can sell the pink stuff at your restaurant. Plus, a list of some go-to labels that sell well in Georgia.

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• Serve, Refresh, Delight: A closer look at Atlanta-based QSR leader Arby’s reveals tips on how to wow your customers and stay market fresh while also giving back to the community. Plus, more on parent company Roark Capital and sister restaurant McAlister’s Deli.
• Be a Team Player With Food Safety Education: As 2014 ramps up, don’t neglect continuing education for owners, managers and all members of the restaurant team. It will not only improve knowledge around the kitchen and dining room, it will help boost morale.

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• Seventh Annual GRACE Awards: The GRACE Awards honor those who have made exemplary contributions to Georgia’s prolific restaurant industry. Learn who won the awards and the finalists recognized for Lifetime Achievement, The Chairman’s Award, Restaurateur of the Year, Distinguished Service, Innovator and Industry Partner.
• “This Menu’s Not For Me”: If you stick to your restaurant’s overall vision and write your menu well, you, too, can have a successful beverage program in your restaurant. Find out a few tips that can help you craft a stellar beverage menu and keep customers coming back for more.

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