ON THE LINE

How We Get It Done

Stories about real restaurant people tackling the biggest challenges our industry is facing today.

Featured Stories

Operations

Eddie Nero Is All in on Big Ed's BBQ

The Big Ed's team has worked together for 12 years to bring great Chicago-style barbecue to their community and beyond.

Operations

"If I felt it, I said it."

Chef Tamra Patterson shares what it's been like to grapple with racial injustice, on top of COVID-19.

Popular Stories

Operations

Thamee Is Closed, but They're Saving up and Giving Back

The trio behind D.C.'s Thamee applied for every loan and grant they could find. Now, they're giving back to their community until it's safe to open their doors again.

Operations

Win Win Coffee Bar is Pushing Through Uncertainty and Paving the Way

"We saw opportunities to serve and to grow while providing jobs for people in the community," says co-owner Nikisha Bailey.

Advocacy

With a Restaurant Dream on Hold, Luca Laurentia Is Calling Their Reps

Luca Laurentia and their wife, Deborah, were looking at spaces to house their dream queer bar. Then, COVID-19 hit.

Operations

With Reopening on Hold, Herb & Beet Gets Creative to Bring in Revenue

When the shutdowns started, the Herb & Beet team didn’t falter on their mission. Instead, they found creative ways to keep their community fed, employees working, and revenue coming in.

Operations

There’s Always Room at Briana Riddock’s Table

Riddock didn't start in traditional kitchens, but her passion and grit shine through in the intimate dining events she hosts in her hometown of Atlanta.

Operations

Things are Changing Every Day. Here’s How Atwater’s is Adapting.

When COVID-19 hit, the Atwater’s team knew they’d have to adapt quickly to remain successful and keep their staff and community healthy.

Operations

Nina Compton Is Not Giving Up

We spoke to the Top Chef about how she's running her business during a global pandemic. “We need each other during these times."

Video Stories

Hiring

Irene Li Says to Keep Your Staff, Teach Your Staff

Irene Li wants restaurant work to be a viable option for anyone who loves food. Here’s how she’s making it happen in her restaurant.

Retention

Leslie Ann Ciccone's Bakery is Fueled by Kindness

“Reward people for doing the right thing and continue to train them to model great behavior. And after a while, people will want to work for you.”

Hiring

Ryan Egozi Says Hire for Moral Fortitude, Train Later

If you take the time to hire (and train) people whose values align with yours, you won’t be replacing them any time soon.

All Industry Stories

Latest

Operations

Drexell & Honeybee's Donations-Only Restaurant

With Drexell & Honeybee's, Lisa Thomas-McMillan has brought together her restaurant dreams and desire to keep her community fed.

Operations

Immigrant and BIPOC Restaurateurs Face an Even Tougher COVID-19 Reality

“There’s so much that needs to be done to level the playing field,” says Cheryl Straughter, owner of Soleil Restaurant and Catering.

Operations

How Hospitality and Humor Shape The Guest Experience at haley.henry & nathálie

Begone stuffy wine-bars! Learn how the team behind Boston's haley.henry and nathálie create a memorable dining experience grounded in humor, hospitality, and great wine.

Operations

How Flour and La Cocina Fund Their Restaurant Dreams (And Others')

Planning to open a restaurant? Learn how two successful restaurateurs funded their first locations, and how they scaled — and about how culinary incubators can be a helpful resource.

Retention

The Hard Reality of Being a Parent in The Restaurant Industry

It's no secret that parenthood is difficult. In this episode of The Garnish, we spoke to moms and dads from across the restaurant industry to hear about the highs and lows of parenthood in restaurants.
Showing 1-5 of 18