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RAMW Blog

Rack of Lamb remains the number one cut featured on fine dining menus.  American Lamb is known for its large rib eye and tenderness.  Check out this training video showing how to French a rack, part of the American Lamb Board’s “Curriculamb.”  
Do you work in Washington, DC, but live in Virginia? RAMW is excited to announce permanent monthly ServSafe® Food & Alcohol Courses in Northern Virginia in partnership with Stratford University! COURSE DATES: August 10 - Food Safety Manager Course August 30 - Alcohol Manager Course August 31 - Food Safety Manager Course
Our 17th annual fundraiser and silent auction benefiting Educated Eats (EE), RAMW’s Education Foundation is scheduled for Tuesday, September 20, 2016. Last year, we raised over $16,000 to support culinary education, enabling 6 deserving applicants to further their education with the assistance of a scholarship.
In the heart of New York City's Greenwich Village is the setting of Best of DC, presented by RAMW and Events D.C.
CLICK HERE TO NOMINATE THEM!
2016 Citi Open Tennis Tournament Participating Restaurants:
As a data-driven startup, we are constantly evaluating our performance against internal benchmarks and industry standards, but tend to stay away from overanalyzing outside our specific areas of influence.
Since opening its doors in Alexandria, Virginia, Silver Rock Funding has funded nearly $10 million in capital for businesses and entrepreneurs. From beer gardens to barber shops, Silver Rock Funding has made getting cash for worthy businesses easy. 
Have you experienced an increasing number of chargebacks in the wake of last fall's liability shift? Now that the fraud liability shift has moved to merchants, many restaurant operators are seeing an increase in chargebacks in the restaurant space.
Access to stable employment is integral to human dignity and self-worth.
RESTAURANTS CONSUME FIVE TO SEVEN TIMES MORE ENERGY THAN OTHER BUSINESSES OCCUPYING SIMILAR SQUARE FOOTAGE. Restaurants waste more energy than a typical business—as much as $8 billion in energy every year. ThinkFoodGroup is taking steps to change that at Zaytinya.   

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