January 2019

The Bottom Line

Ask anyone how to improve your marketing and social media will be one of the first things out of their mouth. It’s easy to get sucked into the social Read more ›

Ben Brown on Jan 1, 2019

The Restaurant Expert

Do you sometimes just want to fire everyone in your restaurant and just do all the work yourself? Do you wonder why people can’t just do it the way Read more ›

David Scott Peters on Jan 1, 2019

Hot Off the Grill

Restaurant Editor Ben Brown samples the Hot Cheeto cheesesteak at Figueroa Philly in Expo Park. Check out Ben’s Foodie Biz column on pages 18-19 for more exotic menu discoveries.    Our Read more ›

The SoCal Food & Beverage Professional on Jan 1, 2019

What's Brewing

Cask’s Not Dead Fest Photos by David Mulvihill Yorkshire’s U.S.-based cousin in Torrance, the cask-ale brewery eminently known as Yorkshire Square Brewery, held its second festival in mid-November. YSB partnered with Read more ›

David Mulvihill on Jan 1, 2019

Product Review

Unibroue Ale Gâteau Forêt-Noire Unibroue was the first North American brewer to use a brewing method inspired by the two-centuries-old tradition developed by monks in Europe, particularly Belgium. Now the Read more ›

Bob Barnes on Jan 1, 2019

Holiday by the Bay in San Diego

photos by Shelley Stepanek     Visiting San Diego? Then you must stop by the newest Holiday by the Bay, a wonderful winter event. Situated at the Hilton Bayfront, they Read more ›

Shelley Stepanek on Jan 1, 2019

Book Review

Beer has been brewed in Nevada since before it was a state and now the beverage’s history in the Silver State has been consolidated into one book, Nevada Beer Read more ›

Pat Evans on Jan 1, 2019

Front & Back of the House

photos courtesy ChocolateBuzzz     Denise and Levi Elrod have been cooking together since their very beginning when they met while working as chefs in a chocolate shop in Florida. Read more ›

Gael Hees on Jan 16, 2019

Human Resources Insights

It isn’t always readily apparent, nor is it easily quantifiable, but human resources (HR) adds value to the bottom line through a variety of different and valuable ways.   Read more ›

Linda Westcott-Bernstein on Jan 1, 2019

Chaîne des Rôtisseurs

The nine 2018 Chaîne des Rôtisseurs inductees are sworn in, including our own Senior Editor/Publisher Mike Fryer (4th from right) and Journalist Don Chareunsy (5th from right). In comparison with Read more ›

Bob Barnes on Jan 1, 2019

Vegas Embraces Two Unique Asian Spirits

Cover and feature photos by Audrey Dempsey • Infinity Photo Many of the millions of international guests that visit Las Vegas each year often take home more than memories and Read more ›

Gael Hees on Jan 1, 2019

Foodie Biz

Bone Kettle’s Indonesian Family Recipes Rock Pasadena Photos by Ben Brown Bone Kettle is a rare entity that boasts true respect to its South Asian origin in addition to an elegant Read more ›

Ben Brown on Jan 1, 2019

Spirits Confidential with Max Solano

Photos by Joy Solano Yes, ladies & gentlemen! It’s that time of the year, once again… Holiday season! As I am still trying to figure out where exactly 2018 went, Read more ›

Max Solano on Jan 1, 2019

Chef Talk

There is a lot of things going on with meat these days. Previously I wrote about meatless Mondays to help reduce the greenhouse effect. Now, I have some other Read more ›

Allen Asch on Jan 1, 2019

Brett's Vegas View

DINING NEWS photo credit: Francisco Lupini Eataly USA The 40,000-square-foot Eataly Las Vegas opened its second West Coast location at Park MGM. The 24-hour attraction’s formula is a combination restaurants and retail shopping experience.  French Read more ›

Jackie Brett on Jan 1, 2019

Wine Talk with Alice Swift

It’s no surprise that automation has slowly been improving efficiencies, even replacing human labor in some industries, but are robots really “taking over the world” as some Hollywood movies Read more ›

Alice Swift on Jan 1, 2019