Recent Business of Food/Wine Stories

red wine pouring into a wine glass
Business of Food/Wine

What Does a Restaurant Sommelier Do? 3 Wine Professionals Explain Their Work

Learn about wine directors, beverage program leaders, and the classic sommelier role.
A set table with white tablecloth and red flowers in a vase
Business of Food/Wine

6 Things Restaurant Professionals Want Guests To Know At the Holidays

ICE alum Gail Simmons smiles for camera.
Business of Food/Wine

NBC Sitcom, 'Taste,' Boasts ICE Alum Gail Simmons as Executive Producer

A table set with a white tablecloth, orange flowers, a candle and a bottle of wine
Business of Food/Wine

What Can You Do With a Culinary Degree?

Slices of mortadella on toast at Francie
Business of Food/Wine

New York City Restaurant Guide: Fall 2024

Explore All Business of Food/Wine

Result (147)
Jeffrey Katz
Business of Food/Wine

Jeffrey Katz’s Best Restaurant Management Advice

Chefs Andrew Rodriguez and Jennifer Etzkin O’Brien work at hotels.
Business of Food/Wine

Hospitality Careers Offer Suite Perks

La Cubana is a Cuban restaurant in Meatpacking.
Business of Food/Wine

Three NYC Restaurant Openings from ICE Alumni

The interior of Bubby's, a popular brunch destination in New York City.
Business of Food/Wine

Ron Silver’s Approach to Restaurant Management

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.
Business of Food/Wine

Partnering with Purveyors

A hand readies a credit card for a transaction.
Business of Food/Wine

Cashless Restaurant Considerations

A standard restaurant kitchen
Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Sameer Bhatt enrolled in ICE’s Restaurant & Culinary Management program to grow his cafe and food-delivery brand in India.
Business of Food/Wine

Studying Restaurant Management to Better Scale A Food Business

Eater named Tesse LA’s Most Beautiful Restaurant of the Year in 2018.
Business of Food/Wine

Restaurant Design Advice from a Los Angeles Expert

Missy Robbins is the chef and co-owner of Lilia and Misi.
Business of Food/Wine

Missy Robbins’ Approach to Restaurant Management

The interior of NYC cocktail bar Porchlight. Photo by Liz Clayman.
Business of Food/Wine

Porchlight Promotes Another ICE Alum to GM

Farley Elliott, senior editor at Eater LA, speaks to ICE Los Angeles students.
Business of Food/Wine

5 Tips for Press Coverage from an Eater Editor

Chef Curtis Stone speaks to students at ICE's Los Angeles campus.
Business of Food/Wine

Curtis Stone on Restaurant Gratuity

Restaurant & Culinary Management alum Jared Male opened Randall's Barbecue.
Business of Food/Wine

ICE Alum Opens New York City Barbecue Restaurant

A server pours wine at a restaurant
Business of Food/Wine

How to Plan a Restaurant Wine Program

Brine restaurant hosts a sauce bar with five signature sauces.
Business of Food/Wine

ICE Alum Opens Fast-Casual, Fire-Grilled Chicken Restaurant in NYC

A food vendor offers street food in New York City.
Business of Food/Wine

Kiosks, Concessions and Trucks – Oh My!

ICE’s New Dean of Restaurant & Hospitality Management Rick Camac
Business of Food/Wine

The Odds for Tomorrow’s Restaurant Owners Just Got Better

Restaurant Psychology - Photo by Basheer Tome
Business of Food/Wine

What Is Restaurant Psychology (And How Do Successful Restaurants Use It)?

hospitality and management career fair at the institute of culinary education
Business of Food/Wine

Tips For Getting the Most Out of Career Fairs

Chef sharpening his knives in a professional kitchen
Business of Food/Wine

Planning Your First Restaurant Trail?

person taking a bite of food
Business of Food/Wine

Mind Over Mouth: Why All the Details Count

Career fair at culinary school in new york
Business of Food/Wine

6 Tips for Kicking Off Your Culinary Career

woman holding a like a boss mug
Business of Food/Wine

7 Lessons Learned from ICE’s Meet the Culinary Entrepreneurs Series