Expanding a Restaurant Business in Today’s Climate
November 3, 2021
There isn't one golden ticket to growing profitably in today's environment, but there are components to making it easier to achieve your growth goals.
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Culinary Justice Series
September 2, 2021
Learn about all aspects of culinary justice and food Sovereignty in our three-part discussion with Rae Gomes.
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What’s Good for the Goose May Overcook the Gander: Tax Insights for Small Business Owners
July 21, 2021
From tax credits, tip credits and sales tax considerations to what is and what is not deductible, this session will reveal the perils and pitfalls you need to know as a hospitality operator or small business owner.
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Circular Logic: An Eco-Friendly Approach to Delivery
July 16, 2021
WIth goals to move towards a more sustainable and eco-friendly way of operating, restaurants & hospitality partners are looking for innovative, operator & consumer friendly ways to close the loop on the delivery cycle
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New Patterns of Guest Behavior on the Web
June 10, 2021
As New York City returns to full capacity, many restaurants are adapting to new patterns of guest behavior on the web.
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Culinary Justice Series: Pt. 1
May 25, 2021
The pandemic disrupted every aspect of our lives, even more so for those living with food insecurity.
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Leadership Skills Class: Feedback Essentials
May 3, 2021
Here's your chance to hone an important leadership skill: giving - and receiving - feedback.
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Building Better Recipes
April 20, 2021
Recipes are at the core of any successful dining experience.
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Hints, Hacks, and Horror Stories: Keeping Your Outdoor Dining Space Pest Free
March 29, 2021
The warm weather is approaching and everyone is excited about outdoor dining, especially pests!
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What Stays and What Goes: Efficiencies Gained from a Local & National Perspective
March 9, 2021
Watch the webinar!
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Taking Your Brand From Local to National
February 9, 2021
2020 was a game-changer for many restaurants...some in a very positive way.
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Lessons Learned from 2020: A Global Approach to Bar Operations
January 28, 2021
Join us for a webinar with the seasoned owners and operators of Employees Only, the world’s inimitable speakeasy and restaurant.
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How to Create Revenue-Driving Experiences…in Person or Not
December 18, 2020
Even during a pandemic, your customers still need to be actively engaged.
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State of the Real Estate Industry For Food & Beverage Operators
December 10, 2020
Tenants’ lease obligations have been one of the greatest challenges for restaurant operators throughout COVID-19. NYCHG member, Taryn Brandes, of Brand Urban, invited the CEO and founders of three notable hospitality groups to discuss the state of the real estate industry in New York City and how it is affecting restaurant operators.
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Increasing Revenues in These Uncertain Times
October 27, 2020
Nandu Awatramani, Basu Dev Ratnam and Carlos Suarez share how they identify the steps their teams must take to improve performance, methods of working, and focus, resulting in increased revenues and cash flow.
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Beyond Delivery: Last Mile Logistics, Explained
October 13, 2020
Delivery has become a critical piece of the modern restaurant operating model.
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Is NYC an Anti-Restaurant Town?
September 30, 2020
We love New York, but does New York City love restaurants? In this hour, our panel engaged in an honest and energetic look at the tough realities that NYC restaurateurs face from their own city government and regulations.
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Race & Hospitality
August 17, 2020
Our panel of hospitality professionals shed a bright light on the impact of race in hospitality.
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Increasing Revenues & Minimizing Costs…Starting Now
July 21, 2020
On July 21st eleven members of NYCHG presented a webinar on how operators can increase revenues and cut costs. Our members offered insights and practical improvements in a variety of areas that operators can put into use now.
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Back to Work: Legal Considerations for Operators as They Rehire their Teams
June 25, 2020
On this webinar, the 4th in our Reopening Strategies Series, our panelists answered pressing questions from the audience and addressed the issues of onboarding, proper payment, compliance and safety issues in rehiring their teams.
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Shining a Light on Nightlife
June 19, 2020
Today our panel illuminated the truth of how the pandemic has affected bars and all aspects of nightlife.
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Optimizing Branding & Marketing Strategies Before Reopening
June 10, 2020
On June 10th, members of the NYCHG presented a discussion of branding and marketing in the wake of COVID-19.
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Reopening Strategies Series: Space Planning & Safety Solutions for the Hospitality Industry
May 29, 2020
Part II of our Reopening Strategies Series featured 3 of our members, 3 outside experts and one operator in a focused conversation on the evolving architectural, mechanical and sanitation related protocols operators face as they reopen for service.
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Reopening Strategies Series: Sanitizing, Disinfecting and Creating Confidence on the Path Forward
May 13, 2020
Restaurants are in the process of reopening their operations fully so NYCHG brought together a panel to discuss the essential world of sanitation in the wake of Covid-19.
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Optimizing Delivery and Ghost Kitchens During the Pandemic and Beyond
April 28, 2020
On April 28th, NYCHG held a meeting to discuss how restaurants are adapting and pivoting in the delivery and ghost kitchen space in the midst of our current pause in hospitality.
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Operating In The Current Environment, The Next 4-6 Weeks & Industry Outlook
April 14, 2020
NYCHG held a second invigorating Zoom meeting where members and guests discussed what hospitality operators are doing moving forward in the short term and what national brands are forecasting for the future of our industry.
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NYCHG Virtual COVID-19 Town Hall
March 24, 2020
Given the current state of affairs and the impact on our industry, The NYCHG has amended its in-person meeting structure to continue to bring the hospitality community together. On 3/17 NYCHG conducted a zoom conference call with 33 attendees that consisted of hospitality service providers and operators. The meeting was structured to include a contribution […]
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Schmackary’s
March 9, 2020
Zachary “Schmackary” Schmahl is a born cookie monster. Hailing from Nebraska, and dubbed “Schamackary” by his school mates, Zach’s moved to NYC and realized there was something missing in the Big Apple.
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Urbanspace West 52nd
February 18, 2020
On February 18, 2020, the NYCHG meeting introduced us to the newest food hall in NYC, Urbanspace West 5nd. Located in the AXA Building on 6 1/2 Avenue, Urbanspace W 52nd brings a decidedly downtown flair to Midtown West.
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Caffè Panna
February 13, 2020
Roman Gelato inspired ice cream was on the menu as the NYCHG met at Caffe Panna (77 Irving Place) to hear owner / operator Hallie Meyer share her experiences in opening one of last year's most delightful new restaurants.
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The Deco Food + Drink
January 29, 2020
On a freezing cold January morning the members and guests of NYCHG enjoyed an exciting presentation by Doris Huang, the owner of The Deco Food Hall on West 39 Street, which opened right before New Year 2019.
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NYCHG at ICE
October 17, 2019
"From Bad Word to Buzzword: Disruption in Hospitality,” brought together NYCHG members, experts from the hospitality industry, and students at the Institute of Culinary Education.
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Tijuana Picnic
September 23, 2019
This August, NYCHG visited Tico's Tequila Bar at Tijuana Picnic on the Lower East Side.
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Junzi Kitchen
July 30, 2019
We enjoyed a wonderful meal at Junzi Kitchen and discussed topics that ranged from seasonal ingredients to interior design.
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