Restaurant Design Advice from a Los Angeles Expert
Restaurants are tough business models, Alexis explains. She goes through a process of discovery to determine what is at the core as she describes it, the deep essence and ethos of each brand
Missy Robbins Approach to Restaurant Management
Missy spoke to students about her career and day-to-day work during the November iteration of ICEs Meet the Culinary Entrepreneurs series. The chef worked in restaurants for nearly 10 years before
Porchlight Promotes Another ICE Alum to GM
What brought you to ICE? After graduating high school, I was in school for social work, found a job as a hostess at a restaurant and fell in love with the industry. I went to ICE to take a tour of the
5 Tips for Press Coverage from an Eater Editor
In addition to describing how he landed his coveted position (short version: he ate a lot of tacos, pounded the pavement and worked a day job until he could make a full-time living from food writing)
Curtis Stone on Restaurant Gratuity
In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American
ICE Alum Opens New York City Barbecue Restaurant
Why did you choose the management program? I chose the ICE management program because I wanted to learn how a culinary business is run. I figured that by taking the course while working in kitchens, I
How to Plan a Restaurant Wine Program
Opening a profitable restaurant requires millions of decisions, each of which has direct consequences on the bottom line. What is the theme, where will it be, who is my customer? When considering a
ICE Alum Opens Fast-Casual, Fire-Grilled Chicken Restaurant in NYC
In 2015, he enrolled at ICE to, like so many students here, get a taste of it to see if this was what [he] wanted to do. The verdict? I ended up loving it; it was incredible, says Dan, who wrote
Kiosks, Concessions and Trucks Oh My!
Considering opening a kiosk, concession or food truck could be a great idea, depending on what your ultimate goals are, but its important that you understand the pros and cons of such an endeavor
The Odds for Tomorrows Restaurant Owners Just Got Better
Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Ricks business savvy. Whether its restaurant concepts or computer software
What Is Restaurant Psychology (And How Successful Restaurants Use It)
Visits from the innovators at Chipotle and Sixpoint Brewery and field trips to Daniel and Blue Smoke have been a few of the highlights. The end result is information and networking overload. While
Tips For Getting the Most Out of Career Fairs
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