How To Get On A Restaurant’s Hit List

By Anne Kingston

[re-posted with permission]

The owner of a popular Toronto gastropub who asks to remain nameless is showing off what he calls his ‘nightly journal,’ dull details of restaurant life – nightly sales, tables turned, supplier snafus. Where reading turns interesting, even salacious, is in its dutiful recording of customer misbehaviour collected via staff and fellow customer complaints. Names are used when they’re known. Otherwise, physical descriptions suffice.

READ MORE HERE>>>>> on MacLeans.ca

Anne Kingston is a staffwriter for MacLean’s

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Gismondi And Emad Talk Vancouver’s Food And Wine Scene – Radio Interview

Anthony Gismondi interviews Glowbal Group’s CEO Emad Yacoub about what it was like for a successful restaurateur to have the Olympics in town.  They are joined by co-host of the radio show Kasey Wilson on AM 650 Vancouver and Jack Lamont, Glowbal Group’s Head of Corporate Operations.

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Radio Interview Gismondi On Glowbal

Discussion gives great insight into what it was like to deal with an extra 5,000 patrons per restaurant – per day! – and why Vancouver restaurants saw the need to add a gratuity onto group bills.

Gismondi and Emad are always worth listening to!

Twitter @LocalFoodWine

Vancouver Food And Wine * Okanagan Food And Wine

Local Food And Wine