Record #:

1476

Author(s):

Gilster, Paul A.

Abstract:

North Carolina restauranteurs realize that energy costs are a substantial operating expense. New, high-efficiency technologies are giving them the opportunity to reduce those costs, as electric and gas manufacturers compete to outfit tomorrow's kitchens

Source:

North Carolina (NoCar F 251 W4), Vol. 52 Issue 3, Mar 1994, p18-24, il

Subject(s):

Restaurants, lunchrooms, etc.--Equipment and supplies; Restaurant management

Record #:

43963

Author(s):

Qubein, Nido

Abstract:

"Lynn Minges, president of the N.C. Restaurant & Lodging Association, joined High Point University President Nido Qubein in the Power List interview, a partnership for discussion with influential leaders." The industry represents more than $27 billion in annual sales for the state.

Source:

Business North Carolina (NoCar HF 5001 B8x), Vol. 43 Issue 12, December 2023, p6-7, por Periodical Website

Subject(s):

Minges, Lynn (N.C. Restaurant & Lodging Association); North Carikba Restaurant & Lodging Association; Restaurant management; Lodging--managment--North Carolina

Record #:

41231

Author(s):

Crawford, Belle

Abstract:

Brian and Laura Smith met while working as chefs in Rezaz Pan Mediterranean restaurant and married three years later. Right after their marriage, they bought the restaurant from the previous owner and besides some aesthetic updates, kept the restaurant largely the same.

Source:

Laurel of Asheville (NoCar F 264 A8 L28), Vol. 14 Issue 12, December 2017, p60-61

Subject(s):

Restaurants--Asheville; Restaurant management; Food-Ethnic

Record #:

27963

Author(s):

Cusick, Claire

Abstract:

Sam Poley is a Durham area chef and the Director of Marketing and Communications at the Durham Convention and Visitors Bureau. Poley discusses the joy he gets from cooking and the fun he had as a chef. Poley has been instrumental in promoting Durham’s restaurants and his work has helped keep a few in business. Poley talks about his job, the restaurant industry in Durham, and cooking.

Source:

Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 27 Issue 26, June 2010, p27 Periodical Website

Subject(s):

Restaurant management; Chefs--Durham; Durham--Description and travel

Record #:

42889

Author(s):

Solender, Michael

Abstract:

While COVID-19 has had disastrous consequences for the restaurant industry, it has created some intriguing opportunities. Carrie Hegnauer opened City Kitch in 2013 as a shared kitchen near UNC Charlotte. In 2020, City Kitch partnered with Charlotte investor Todd Collins and his business Red Hill Ventures.

Source:

Business North Carolina (NoCar HF 5001 B8x), Vol. 41 Issue 3, March 2021, p44-46 Periodical Website

Subject(s):

Restaurant management; Restaurants--Charlotte