Meet PITK Co-Chair Chef Kevin Rathbun, who has been co-chairing Party in the Kitchen with us for 10 years, on top of contributing his endless generosity to Open Hand. We are honored to have him join as a chair once again and to have his continued partnership! Chef Kevin's passion for food and hospitality started in Kansas City, where he started as a dishwasher. Following culinary school, Rathbun went on to New Orleans, Dallas, Houston and Atlanta to work with celebrity chefs and restaurateurs including Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karatassos. In 1994, he was nominated for the James Beard Awards “Rising Star Chef” for his work at Baby Ruth. By 1996, he opened two different flagship restaurants with Buckhead Life Restaurant Group and served as the Corporate Executive Chef, overseeing several restaurants for the group. Rathbun then ventured out on his own in 2004 to open Rathbun’s. Krog Bar, Kevin Rathbun Steak and KR Steakbar followed. (P.S. Read more about all our chef partners at OpenHandAtlanta.org/PITK, and get your tickets today!)
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Chief Executive Officer, Sunrise Banks | FinTech Leader | B Corp Advisor | Board Chair
Great article on Diane Moua!
A powerful communications professional with experience in public relations, broadcast journalism, social impact work, social media and content creation. Thriving with Stage IV metastatic breast cancer 🎗💚💙
I recently had the chance to interview Chef Diane Moua about opening her new restaurant, Diane's Place, and how our team at Sunrise Banks supported her through the entire financing process. Her story about the lessons she has learned along the way - starting back on her family farm in central Wisconsin and up to now - were so inspiring. Lots of people have been waiting for Diane to start her own restaurant after the success she's had working at well-known Twin Cities restaurants, including Spoon and Stable, Demi and Cooks | Bellecour. I have to admit, I did fan girl out a little bit! And the food is incredible! I highly recommend a visit here for breakfast or lunch - and dinner soon, too! My piece on Diane is now on the Minneapolis/St. Paul Business Journal (MSPBJ) website! Enjoy! Grace Schiffman, MBA Catherine Higgins Whiteside, MBA, CDMP John P. Dooley David Scott Bryan Toft Ann Felber
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Thought Leader | Visionary Strategist | Empowering Entrepreneurs in Small Business, Restaurants & Franchising | CEO & Founder of Acceler8Success | Host of "Acceler8Success Cafe: The Podcast"
Thank you Today's Restaurant News, Inc. for featuring another one of my articles. "How to Lead a Team Without Culinary or Management Expertise in 2024" is sure to be of interest to experienced and new restaurant operators alike. https://lnkd.in/dCuUNaA8 #restaurantmanagement #restaurantleadership #restaurantsuccess
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Podcast Host @ Culinary Mechanic | Hospitality / Leadership Coach | Creating Non Toxic Leadership Environments Where Learning and Growth Flourish
From Derelict Kid to Successful Chef: My Restaurant Turnaround Story Join me as I share my incredible journey from a struggling college graduate to a thriving chef in the restaurant industry. Discover the secrets to a successful turnaround in this inspiring video! #RestaurantTurnaround #ChefSuccessStory #DerelictKidNoMore #FromStruggleToSuccess #RestaurantIndustryTips #InspiringJourney #SuccessStories #CareerTransformation #CollegeGradSuccess #ThrivingChef
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Unleash the power of efficiency! ⭐ ⭐ ⭐ ⭐ ⭐ With the League of Extraordinary Chefs, your kitchen operates like a well-oiled machine. Our culinary talent seamlessly integrates, boosting productivity and streamlining your operations. 🍽️✨ Visit LoEChefs.com today to learn how we can help boost your kitchen's productivity. #leagueofextraordinarychefs #talentmanagement #chefs #cheflife #staffextraordinary #culinarytalentmanagement #fivestar
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What's the secret ingredient to a successful restaurant? It's not just the chef's skills, it's the loyal customers who keep coming back for more. Learn how to build lasting relationships with your diners in our newest article. #StampMe #loyaltyapp #customerloyalty https://buff.ly/3MULurj
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Have you ever considered the fascinating connection between Michelin-starred restaurants and Michelin tires? Yes, they're both from the same company! Dive into this intriguing article, which offers a masterclass in not only marketing your product but also leveraging additional services that could potentially evolve into standalone businesses. It's an insightful exploration into innovative business strategies.
If you scored a Valentine’s Day reservation at a swanky Michelin-starred restaurant this year, you might wonder why an elite restaurant rating guide has the same name as a company that makes tires. All-weather radials and fine dining have little in common, after all. But, to chefs and restaurant owners, recognition from the century-old Michelin tire brand is a lifelong dream. The roots of what evolved into an incredibly influential ranking system did not begin with the intent of leading diners to the highest quality restaurants. If anything, it was a sneaky publicity campaign now legendary for its success. 👇
Michelin Guide history: How did a tire company become an elite restaurant rating guide? | CNN Business
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RESTAURANT STRATEGY - INCREASE REVENUE BY 10% 10 Tips for Chefs & Operators you can use immediately to drive more sales in your restaurant. A step-by-step playbook to start moving the needle in your business Access here: https://lnkd.in/d3d_MbVf
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RESTAURANT STRATEGY - INCREASE REVENUE BY 10% 10 Tips for Chefs & Operators you can use immediately to drive more sales in your restaurant. A step-by-step playbook to start moving the needle in your business Access here: https://lnkd.in/dWptH9_R
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Award-Winning Restaurateur & Certified Master Pizzaiolo | Owner of Andolini's Worldwide, 2x Amazon Best-Seller & Creator of Unsliced Restaurant System – The #1 Restaurant Course
5 red flags that might indicate your restaurant is in hot waters. 1. High Staff Turnover. 2. Declining Reviews. 3. Inconsistent Food 4. Fiscal Choas 5. Dirty Kitchens Follow me for daily tips on how to grow your restaurant business.
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PR Copywriter | Digital Content Creator | Freelance Food & Travel Writer, Journalist & Restaurant Critic
Does a critic owe anything to the chef or restaurant they review? An excerpt from this past weekend's The Sunday Times Ireland restaurant review: "When writing restaurant reviews we try to distance ourselves from what the chef or restaurateur might think of our words when they read them. Ditto the manager, sommelier or anyone else on staff. We arrive without expectation. We eat, pay in full and leave, just like any other customer. Reviews need not pay lip service because critics don’t owe anything to a restaurant or chef in return. What we do owe is to the readers, so every time we begin with a blank screen in recounting a restaurant experience; for better or worse, it’s with readers in mind we write, not chefs."
Philanthropy, Entrepreneurship, Design
1moYou are "The Rock" and iconic Chef and supporter for Open Hand's "Party in the Kitchen!"