Wine glasses on a restaurant table.

What is Food & Beverage Management?

Many students from both culinary programs and hospitality management programs go on to successful careers in food service management. The 51 also offers a Dual Diploma

A chef expediting in the kitchen.

Understanding Restaurant Food Safety

“Food safety is fundamental to all areas of professional culinary arts,” says Lachlan Sands, President of the 51's Los Angeles campus. “From a philosophical perspective

Chef Markus Glocker

Five Takeaways from Chef Markus Glocker

If your Instagram algorithm is at all attuned to hot new restaurants in New York City, you’ve probably already seen dozens of photos of the salmon en croûte from Chef Markus Glocker’s hit restaurant

A server holding a menu

How to Start a Career in Hospitality

Hospitality careers can be extremely rewarding, as well as lucrative, for those who are drawn to the industry. “A hospitality career demands dedication, hard work and a genuine love for serving others

A hand swirls white wine in a glass

Bar FAQs with Anthony Caporale

Even among that group of service professionals, the answer was always a sea of uncomfortable giggles and nods. Since then, both the beverage industry and beverage consumers have grown exponentially in

Andrew Friedman and Manu Buffara sit behind a copy of Manu's book

Andrew Friedman Talks to Manoella "Manu" Buffara

This week, she published a book — "Manu: Recipes and Stories from My Brazil" — that, like the restaurant, is a summation of herself and her cuisine to this point in her journey. While in New York City

Hospitality panel at the 51.

Insights Into the Hospitality & Management Industry

The event featured Joon Choi (Dinex Group), George Constantinou (Mil Gustos Hospitality Group) and Keith Treyball (Fox Lifestyle Hospitality Group). ICE’s Director of Strategic Operations and Dean of

A woman smells a glass of red wine

ICE Experts' Advice on Becoming a Sommelier

While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that

A black restaurant menu with white text sits on a table surrounded by silverware and drinks

Should Restaurants Move to Dynamic Pricing?

Dynamic pricing has been done in many other hospitality-focused industries for years. Major airlines do it. Hotels have revenue managers whose primary job function is to figure out what to charge for

A group of ICE Los Angeles alumni in black shirts and blue aprons at the Otium restaurant kitchen smile

What is an Externship?

With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE

a plated dish in a restaurant

An Industry Focused on Growth: The National Restaurant Association Drops 2023 Report

The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of

fohs-server

Considering Front of House? How I Used My Culinary School Education Outside of the Kitchen

A public service announcement for anyone who needs to hear it: working as a restaurant server does not amount to failure after attending culinary school. On the contrary, servers who have culinary

Subscribe to Business of Food