The sound of subdued jazz music echoed through the elegant hallway of Aquavit Restaurant and the last
stream of mid-afternoon diners inched curiously past the bright camera lights set up in the cafe,
Marcus Samuelsson revealed why he admired pop star David Bowie. And as the young chef spoke of his idol,
an entertainer whose Ziggy Stardust persona was unleashed on the world just one year before Samuelsson’s birth,
the parallels between the careers of these two disparate artists leaped out faster than a culinary agent’s press release.
[READ ARTICLE]
For any restaurant, be it large or small, the process of making an expensive investment in an unproven new technology can
turn a mild-mannered restaurateur into a stressful, headache-ridden worrywart....
[READ ARTICLE]
By Michael Busch
One doesn''t normally think about technology when it comes to labor management and payroll processing,
but computerized systems give restaurateurs a multitude of options.
[READ ARTICLE]
By Carolyn D. Richmond
Crunch time. Cafe season hit you like a ton of bricks. Two days ago it was snowing and 29 degrees.
Now, the temperature has soared to 75.
[READ ARTICLE]
NYRI reports on the top system providers, both POS and business inteiigence systems, in New York City, by total number of
installations.
[READ ARTICLE]
