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
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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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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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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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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Inventive, Gourmet cuisine at Ardyn NYC in the West Village

October 10, 2019

The chefs at Ardyn hosted NYCHG to talk about the restaurant scene in NYC

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NYCHG at Tijuana Picnic
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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Melba Wilson, founder and chef at Melba's restaurant in Harlem, NYC.

September 23, 2019

NYCHG Members enjoyed a comfort food-laden breakfast and some insights on technology and reservations at Melba's restaurant in Harlem.

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Northern Chinese cuisine at Junzi Kitchen
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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