Savory Hospitality

Many hotels and business property sites have had some type of food and beverage service from conception. Most are for the necessity of guests’ every day need for consuming a meal. Others are to provide building tenants with a cafeteria and/or coffee shop.

Both corporate...

Is your food cost running out of control? Keep reading for tips to keep costs in check:

Almost everyone in hospitality has seen some type of F&B cost run in the wrong direction at some point. I’ve worn many hats in the food and beverage world, from management to being a...

Many types of people become restaurateurs, from the everyday person working the 9 to 5, to chefs, celebrities, retirees, or business developers. Some are willing to learn the ropes, while others are willing to invest in someone’s expertise to aid them in becoming the r...

Labor costs must be on everyone’s radar and game plan if you are running a profitable operation. The federal minimum wage is $7.25, but many cities and states are proposing much higher rates, like Los Angeles and Seattle, which will see a $15 minimum wage within the co...

Great write up by Pittsburgh Post Gazette about third-party delivery. Yes, they are good for many but not all. You have to know your true costs and whats a winner on your menu and how to can profit from TPO's before diving in the third-arty delivery movement. 

Read the...

CRA member & labor law attorney Anthony Zaller sit down with restaurant consultant Salar Sheik from Savory Hospitality. They discuss current trending topics for employers, such as: meal and rest breaks, minimum wage, hiring and firing employees, paid sick leave, and ba...

What makes a great chef in today's restaurant?

Over the years, I have interviewed, read resumes, and conducted countless chef tastings. The title of chef holds an honor of many hours spent honing and refining one’s skills day in and day out. What differentiates a chef v...

Crafted cocktails are not a new invention, but from the days of the good old “Harvey Wallbanger” to today’s gastronomy driven “Old Fashioned,” they have evolved to complex, costly, and labor-intensive items.

“What is a crafted cocktail,” you may ask? First off, NO prema...

As a chef, restaurateur, and media personality, Ted Hopson brings a wealth of talent and experience to any project, from menu planning to kitchen staff training to restaurant concept development. As a leading influencer in the culinary world and owner of his own highly...

A Southern California native with international hospitality experience, Ann-Marie Verdi attributes her passion for food and hospitality to growing up in a large Sicilian family, including several veteran restaurateurs on both coasts. While attending college, Verdi work...