As a dietitian, I am always on the lookout for science-based research regarding health and nutrition. The search almost always leads to obesity and how to treat/prevent this epidemic; but recently I was led to something quite different. “Everything You Know About...

What’s “The Difference”? For this Harvest Week, we will use our menus and our messaging to bring into focus some food-related issues of our time: the benefits of local and seasonal; reducing our consumption of meat; and hunger awareness. We will feature local foods...

Many of us read Danny Meyer's book, Setting the Table, some years ago when we featured it in MG Book Club and discussed it at meetings around that time. He and Union Square Hospitality Group (or "USHG," his company), continue to be a source for best practices, habits,...

“Counting macros” appears to have become the latest and greatest diet trend everyone is talking about. When I first heard “counting macros” I assumed it was some complicated mathematical formula; turns out this formula is basic nutrition 101. Macros are an abbreviated...

Recently my young son asked me “do people get fat from eating French fries?” innocently reiterating our society’s simplistic notion that we are overweight from eating too much food. Even as a healthcare professional, I was taught that being overweight is a simple...

In our business, it's not enough to prepare and serve fabulous food. Hospitality is about how we make people feel while they are enjoying the fabulous food. It's about the whole experience. In other words, our soft skills must be equal to our technical skills: "as...