You are here

RAMW Blog

Ask any restaurant owner, kitchen manager, or head chef about the pains of fo
With the passage of the PATH Act of 2015 (“The Act”) on December 18, 2015, Congress’ past inability to finalize tax legislation is not an issue this year. Business owners have had a full year to utilize many of the benefits created or extended by the PATH Act, and there still is time to make sure you have considered these beneficial provisions.  
Veteran restaurateurs will tell you that making great food isn’t the biggest challenge of running a good restaurant. Making food profitably is the real beast.
In the Toast POS Restaurant Success in 2017 Industry Report, it was found that 92% of restaurant owners, managers, and executives are optimistic for their sales in 2017. Additionally, 86% believe the success (or failure) of their business is in their control. Below are some of the key findings from the report released by Toast.
Ready to chow down? The DowntownDC Business Improvement District (BID) team recently checked out Penn Commons (700 6th Street NW) for lunch as part of their ChowtownDC restaurant video series (#chowtowndc), and their tastebuds were not disappointed!
If you're an operator serious about making more money, you and your managers need to know how your biggest, most volatile costs, are running as frequently as possible, to prevent any loss of profit.
Restaurant automation is nothing new.
Pizza Siciliana Makes 1, 12” pie Ruth Gresser, Chef & Owner, Pizzeria Paradiso   Pizzeria Paradiso   Ingredients: 2 ounces fresh cow’s milk mozzarella
What is the hardest part about owning and opening a restaurant?
Everybody brings something to the table, and from March 19-31 2017, we need you to "Bring Your Buddy" to participating restaurants to support inclusion, friendship and opportunity for everyone!
Michael Birchenall was a man of strong conviction and passion. Among his many attributes, Michael is fondly remembered as a man who offered tremendous support, help and encouragement to young people looking to make careers in the foodservice industry. He was always the champion of the bus boy, cook or hostess who was behind the scenes making things run smoothly.
The DC restaurant market is crowded, and only the savvy will survive.
This March, Restaurant Association Metropolitan Washington is partnering with Best Buddies to promote true social inclusion for people with intellectual and developmental disabilities (IDD).
RAMW Member Spotlight: Chef Matt Heimbauer  

Pages