Stefano Ciotti's first resident chef abroad will also be fed a purely Italian cuisine, ready to take the reins of Veritas starting October 15, the date of the first service of his Italian restaurant in Qatar. An opportunity arrived almost by accident, about a year ago, when the chef from Romagna came into contact with the New York-based company Pure Grey...Read More
Slide up to the bar at Market by Jean-Georges, in Vancouver’s Shangri-La Hotel, and you might see bar manager Gianluigi Bosco handling tools that seem better suited to an adventure in the Far North than an evening mixing drinks: a jagged-edged backcountry snow saw, for instance, or a three-pronged fork resembling a climber’s ice pick.Read More
How can the average restaurant owner hope to make sense of the capricious culinary industry when restauranteurs, culinary directors, and multinational corporations alike have a tough go of it? There are billions of dollars at stake (over $799 billion with respect to restaurants) in a market with razor-thin margins; a typical sit-down joint takes home just 3 to 5 percent in profit. It’s a lot of pressure.Read More
With an estimated market size of $800 billion, the grocery retail industry is massive. However, the food industry is even larger with an estimated market size of $1.5 trillion. A challenge for any food company or retailer that operates in the food and grocery industry is not just understanding the consumer trends of today, but also identifying the trends of tomorrow.
Pure Grey has arrived in New York as the newest consulting group focused on hospitality, concept development, branding, training, and restaurant and bar management. Comprising industry experts, the collective aims to propel hotel F&B programming forward with a focus on developing concepts specifically for each hotel market and demographic.Read More