Ansh Kadam’s Post

We ALL love restaurants. And we ALL have pet peeves! What’s YOUR take on Reinventing Restaurants? What’s working and what’s not? How do we build better? Join the conversation. -      Restaurants – cherished social space or affluent entertainment? -      Chefdom - noble art or a craft gone astray? -      Media hypes – darlings, fads, pack-judgment, “the best” of, who decides? -      Fine dining norms – civilized convention or Eurocentric obsession? -      Wine service – connoisseur’s delight or hostage Stockholm syndrome? -      Tasting menus – divine curations or overpriced pretentiousness? -      Local, sustainable & F2T- a great start or greenwashing? -      Tipping – an archaic system or a must have? -      Immigrants – vital industry backbone or unwelcome? -      Global – what’s fine dining and what’s “ethnic”? - Automation – tech versus hands on service? -      Economics – is our current system tenable? Pricing. Benefits. Living wages. As owners, employers, innovators, we think of our restaurants as the key soft power to our cities and enjoy pushing the envelope on creativity. But many would say much of fine dining has morphed to overpriced pretentiousness #TheEmperorHasNoClothes dining egged on by fads, hype and convention. Some love this evolution, some don’t. Join us 5/20 5-7pm at Vermilion. Meet Let’s Talk Womxn nationally. Hear 10 unvarnished provocative soapboxes on reinventing restaurants by real restaurateurs. Columbus Lisa Gutierrez & Michelle Allen, Boston Rhonda Kallman & Seana Gaherin, Milwaukee Valeri Lucks, Miami Josie Smith Malave, Chicago Taylor Mason, Mary Aregoni, Julia Shell, Rohini Dey, Ph.D. Feast on six interactive global cuisines. Tickets $60 at www.letstalkwomxn.com. Let’s Talk Womxn is 900+ women restaurateurs & entrepreneurs across 15 cities committed to boosting our businesses collaboratively. All volunteer led. No dues. No overheads. No bureaucracy. No BS. Renegade. #LetsTalkWomxn #StrongerTogether #WomenOwners

Thanks, Rohini Dey, Ph.D. for starting this much need conversation. The economics of the restaurant industry are indeed challenging. Is not like the old days before the pandemic. We are the vibrant tapestry woven with challenges and triumphs. Yet, we also are the flavors of the kitchen the laughter of diners, and the soul of our communities. There is an urgent pressing concern. The economics that underpins our establishments. Since the pandemic, restaurant owners have danced on a tightrope, balancing fair pricing, decent benefits, and living wages. However, there's a silent predator lurking in our kitchens. Picture this: vibrant neighborhoods, brimming with culinary diversity, are suddenly stifled as small restaurants, the heartbeats of these communities, vanish, leaving behind only fast food establishments. Who's to blame? The so-called developers for me "The Flippers." They swoop into our neighborhoods, get the benefits of our tax incentives erect buildings, and swiftly depart, leaving behind a ghost town of unaffordable empty spaces. According to their numbers, they need to rent only 75% of the project to make their money back. But it doesn't end there. Landlords, emboldened by soaring rents, we build up kitchens and upgrade their buildings and now demand more than just a slice of our earnings. They want a pound of flesh, with no guarantee of density in their projects, or sustainability for our ventures. I refuse to be a mere pawn in this project's profit-driven game. We are the artisans, the creators, the soul of the dining experience. It takes an army of dedicated, well-compensated staff to craft each meal with love and precision. The current model is unsustainable. With razor-thin profit margins, hovering between 3–5% before taxes, we're teetering on the brink. The culprit? Skyrocketing rents that spiral out of control, devouring our hard-earned revenues. So, what's the solution? It's simple – partnership. If developers claim to shape communities, let them join forces with restaurant owners. Let's reimagine our neighborhoods as vibrant hubs of collaboration, where eateries thrive alongside residential and commercial spaces. We have the power to shape the future of dining. Let’s champion a vision that strives for an industry that values creativity, inclusivity, sustainability, and above all fairness. #ReinventingRestaurants

The spirits industry has shifted in recent years, and consumers are interacting differently with bars and restaurants, embracing at-home bartending, prioritizing health, and adjusting spending habits. Park Street Insider host Emmett Strack sat down with three prominent figures in the New York City on-premise scene at Bar Convent Brooklyn. Together, they discussed strategies for fostering meaningful relationships between brands and bars in this evolving landscape. Featured Guests: ➝ GN Chan, Co-Founder, Double Chicken Please ➝ Sebastien Derbomez, Manager of Brand Advocacy, William Grant & Sons ➝ Jason Hedges, Director of Beverage, Laurent Tourondel & Founder, BAR IQ Key Topics: ➝ The changing dynamics of on-premise spirits consumption ➝ Innovative approaches to brand-bar relationships ➝ Strategies for consumer education and product sampling This episode offers insights into the future of on-premise engagement. 🎧 Listen now: https://lnkd.in/eRYegZuF #ParkStreetInsider #SpiritsIndustry #BrandStrategy #BarScene #OnPremiseMarketing #IndustryInsights

Something New is Brewing at the Experimental Landmark Global Community Cafe! Are you ready for a fresh cup of innovation? We're excited to announce that the Experimental Landmark Global Community Cafe is back with a brand new lineup of dates, topics, and hosts! Get ready to be inspired, challenged, and connected as we dive into cutting-edge discussions. Click this link for more details and to register for our upcoming cafes: #landmarkforum #GlobalCafe #TopicHosts #Community #PersonalGrowth #SelfImprovement #TransformationJourney #LiveYourBestLife #MindsetShift #GoalGetter #LevelUpYourLife #LimitlessLiving #SuccessMindset #PositiveChange #LifeTransformation #SelfDevelopment #EmpowermentJourney #InspirationDaily #CreateYourFuture #SuccessStartsHere #AuthenticLiving #BreakthroughMoments #LeadYourLife #PowerOfPossibility

The myth of having a seat at the table: We often think that having a seat at the table means we will be able to change the way in which the people around it dine. We reckon we'll be able to have a say over the menu, order a bespoke cocktail or two, & invite all of our friends along to eat alongside us. But, if you've supped at proverbial tables of power then you know the truth. The truth is more complex. Less equitable. Feeds fewer than we think. Why? Because the table, as it is, has only ever had enough space for so many diners. Usually when you show up, someone else has had to leave for your space to become available. Your hunger being satiated doesn't often equate to feeding the teeming masses. So, how do we use our position once we're at the table? How do we open doors, feed others, & nourish the world through change? The best way I've found is to find new rooms with longer tables. Buffet style acceptance. Smorgasbord style inclusion. Flavours to be savoured from everywhere. We can’t break barriers by safely positioning ourselves within them. Having a seat at the table doesn’t mean there will always be more seats. Here's to building longer tables. And, to everyone being invited to dine. #equityandinclusion #leadwithlove #innovación #creativesolutions #creativeleadership #womeninbusiness #dei

🌟 National Cheeseburger Day 🌟 Today, we're grilling up more than just burgers; we're sparking connections and sizzling conversations over at [Your Company Name]! 🍔 🔧 Networking Opportunity: Just like crafting the perfect burger, building the right business relationships requires the right ingredients: communication, trust, and a dash of creativity. Why not invite a colleague or a client out for a cheeseburger lunch today? 🧀 Team Building: In honor of #NationalCheeseburgerDay, we're hosting a 'Burger Bar' at lunch for our team. It's not just about indulging in delicious food, but also about team bonding, sharing ideas, and fostering a culture of collaboration. 💡 Learning Moment: Did you know the invention of the cheeseburger is attributed to Lionel Sternberger in the 1920s? Innovation often comes from adding a new layer to an existing idea. What's your 'cheese' going to be in your next project? 🔍 Call to Action: Share a photo of your favorite cheeseburger spot or your team enjoying today's burger festivities. Tag us at [Your Company's LinkedIn Page] and use #BurgerBonding. Let’s make today about more than just great food. Let's make it about great conversations and even greater professional relationships. Happy National Cheeseburger Day, everyone! Let's chew on some ideas together. 🍔💼 Image created with FLUX.1 by Black Forest Labs, through @xAI's Grok 2. #ProfessionalDevelopment #TeamCulture #Innovation #Networking

A Community of Growth-Oriented Restaurateurs Monthly masterminds connect you with industry experts and peers. Scale your brand with support and shared resources that make scaling simpler and sustainable! Learn How: Book a Free Discovery Call #ScaleYourRestaurant #RestaurantCommunity #Mastermind

🔥 Back to Business, Back to Innovation! 🔥 We’ve had an incredible summer here at Besmoke, but now it’s time to roll up our sleeves and dive back into what we do best—innovating! Over the past few months, we’ve been busy building something truly special: our innovation centre—the Smokademy of Smokeology—at Besmoke HQ in sunny Sussex. 🌞 This is where the Art and Science of Smoke come together. A place where scientists, flavourists, developers, and fire chefs unite to explore, create, and push the boundaries of what smoke and grill can do. It’s an experiential venue designed for the food industry to gather, collaborate, and share ideas—your go-to destination for reclaiming the true taste of smoke. As we put the finishing touches on this extraordinary space, we’re preparing to light the fires, install the fire cages, and most importantly, stock the pub! 🍻 💡 But we need your help! Our pub needs a name, and we’re calling on our community for the best suggestion. Share your ideas in the comments below, and you could win a fire-cooked feast and a glass of tipple on us. Here’s to an exciting season of innovation ahead. We can’t wait to welcome you to the Smokademy! #BackToBusiness #Innovation #Smokademy #FoodIndustry #SmokeAndGrill #Sussex #Besmoke

🚫 Controversial opinion: Profitability comes before Creativity I can't tell you how many times I've heard the most absurd costs on cocktails justified by creativity and needing to have ground breaking drinks. Creativity brings excitement to the table, but without profitability, even the most innovative menu can't sustain a business. Profitability ensures that a bar or restaurant can continue to operate, innovate, and provide exceptional experiences for its guests. It's the backbone that supports all our creative endeavors. When developing a menu, it's essential to strike a balance between creativity and profitability. This balance not only sustains the business but also allows us to continuously offer guests new and exciting offerings. #DrinkMenu #Profitability #BeverageConsulting

Catherine Tabor, Founder & CEO of high-growth Sparkfly shares some great insights on dynamic offers in the QSR & Fast Casual space in Restaurant Dive. Here's an excerpt: "Made mainstream by the rideshare industry, surge pricing is a simple equation based on supply and demand. Dynamic pricing, however, is a much more complex model that adjusts the cost of an item or service based on market conditions, weather, season, time of day or supply changes. The critical distinction lies in the nuanced and data-driven nature of dynamic pricing. While surge pricing can feel punitive for the consumer during peak periods, dynamic pricing is more of a two-way street between brand and consumer that seeks to maintain customer trust and satisfaction while optimizing efficiencies for the company."