Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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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
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.
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.
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.