2013 Catering Training 
Modern Restaurant Management
DECEMBER 29, 2023
We also expect a number of larger brands pushing out into new channels such as licensing deals and product development, catering programs and more. In 2013, the average turnover rate was 62.4%. In 2022, the average tenure for an employee in food service was about 1.9 years, with the average across all industries being 4.1
The Restaurant Times
MARCH 7, 2021
The institute provides vocational training in a secure and professional environment for mentally-challenged people. Hailing from an IT background, Meghna Vakada started Barley and Grapes, a casual dining eatery in 2013. Meghna Vakada, Owner And Partner, Barley & Grapes Cafe. Swati Upadhyay, Co-Founder, Concu.
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Hotel Owner
JUNE 18, 2024
With over 28 years’ experience working within the hospitality industry, in his new role, Rice will assist in the day-to-day running of the hotel, delivering “high customer service and standards,” along with assisting with recruitment, training and retention, while supporting the resort director, Michael Lavizani.
Modern Restaurant Management
APRIL 2, 2020
Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S. Hospitality Training Magazine – articles and member blogs with practical training content.
Mary Gostelow
NOVEMBER 27, 2022
Owen Hardy is what you call a rail raver rather then a ‘train spotter’. Question, why doesn’t IRT work with Fairmont, which, as CP Hotels, saw such palatial beauties as FAIRMONT VANCOUVER, FAIRMONT CHATEAU LAKE LOUISE and FAIRMONT ROYAL YORK TORONTO and others established specifically to cater for rail passengers? Back to trains.
EATER
JANUARY 11, 2022
Husband and wife Dan and Julie Resnick founded the company while living in the Hamptons in 2013. It began as an Instagram account, where Dan, then a radiologist, would post photos of meals made by Julie, a digital marketing executive and a professionally trained cook. She received a starting salary of $50,400.
EATER
OCTOBER 11, 2023
She co-founded a catering company called Rustic Supper in 2013, and worked as a “freelance chef” before joining the staff at Epicurious as a recipe tester in 2015. It was a matter of swallowing my pride as a restaurant-trained chef and humbling myself. I’m not a ‘one chive on top of a piece of halibut’ type of person.”
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