Since opening more than 22 years ago just outside the gates of Louisiana State University in Baton Rouge, Rotolo’s Pizzeria has grown from a college bar and pizza joint to an established brand across four southern states.
Of all the challenges faced by operators, interviewing and hiring new employees is one of the biggest headaches. In 2017, TDn2K’s People Report showed voluntary turnover across the restaurant industry had reached 70 percent—a 10-year high—and Italian brands have been no exception.
Ferraro’s Italian Restaurant & Wine Bar will host its next exceptional taste and learn on Friday, April 26 at 5 p.m. This popular monthly gathering offers award-winning, high-quality Italian wines and authentic wine education, along with expertly paired, delicious Italian accompaniments prepared by Executive Chef Francesco DiCaudo.
Chef Chris Cosentino, winner of Top Chef Masters and co-owner of San Francisco’s Cockscomb, Jackrabbit in Portland, Oregon, and Acacia House in the Napa Valley, is opening his first restaurant in Houston—and arguably, his most personal—in September 2019 with his business partner Oliver Wharton.
Patrons of any restaurant, whether it’s pizza, fast casual, or fine-dining, expect a few things in exchange for their loyalty and their dollars. First, tasty food. Second, attentive service. Third, WiFi.
A native of Venice, Italy, Dario Monni and Chicago-born wife Jill Gray are announcing plans to open Tortello, a classic family-owned pastificio (fresh pasta shop) and casual dining experience, in Chicago’s Wicker Park neighborhood this summer.
Dominic is making good money with the Italian restaurant he opened three years ago in a small town just outside San Diego. People like his food and he’s earning a good living. But a few months ago, Dominic noticed his profits slipping.
Patxi’s Pizza, a family-friendly chain specializing in Chicago-style deep dish pizzas that was recently purchased by Elite Restaurant Group, has introduced a new and improved menu at all 17 locations in California, Colorado, and Washington.
There’s nothing new about the combination of a restaurant and grocery in the U.S., which often begins as a delicatessen and then expands into something more. It’s a concept that’s been employed by Italian- and other immigrant-owned stores nationwide.
Like much of the world, family-style eating in Italy is a way of life: Loved ones gathered around a hulking roast, heaping plate of pasta or whole grilled fish flanked by simple sides. If the past decade of shared-plates mania across the U.