In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.
In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.
Promoting catering services before holidays is a great way for restaurants to boost their sales and expand their customer base. Here are some effective strategies to promote catering during the holiday season:
In the fourth episode of Season 3 of the Paper Trails podcast, Nick sits down with executive chef RJ Corley. Listen as RJ takes us through his beginnings in the restaurant industry in western Maryland and what we can expect from one of Charlotte’s newest Mexican cuisines, Puerta.
We may not travel to the ends of the earth, but we think you’ll be genuinely sur…
In the third episode of Season 3 of the Paper Trails podcast, Nick sits down with Darius Amidi, Director of Operations/Co-owner of Improper Pig, and his son Cameron Amidi. Listen as Darius and Cameron take us through their journey and what led them into the restaurant industry, as well as the characteristics of running a successful restaurant.
In the second episode of Season 3 of the Paper Trails podcast, Nick sits down with owner of Que Hospitality Manny Flores. Listen as Manny takes takes us through his journey to U.S. and what inspired him to get into the restaurant industry, the passion and inspiration for his two restaurants Que Onda and Que Fresa, and what the future holds for Que Hospitality.
In the first episode of Season 3 of the Paper Trails podcast, Nick sits down with the executive chef, Mike Bobb, of the Ballantyne Hotel. Listen as Mike takes us through how his passion for cooking developed, his journey through culinary school at Johnson and Wales, to becoming the executive chef at the Ballantyne Hotel.
CHARLOTTE, N.C. — We’re all feeling the pain at the pump as we’re officially hitting the highest gas prices world wide. How do these prices impact APS?
• We’re seeing an increase as much as 70% in delivery prices for getting products to our warehouse.
• This leads to a price increase for the products.
• Which then leads to restaurants raising menu prices in order to balance the rising cost of products while the restaurant’s margin of profit is already thin.
• Not only are trucking costs rising, less trucks are on the road. This makes the demand for delivery even greater and more competitive.
It’s a tough situation to be in as restaurants are still dealing with the difficulties and impact of the past two years.
