Crain's blog post:
Thirty-six percent of respondents in the June Discover Small Business Watch survey say they are willing to walk away from their own business to earn more money working for someone else. That's a jump from 30% last year.
Restaurants are all about experience. It might be just another day in the kitchen for you, however it is impossible to know when you are creating memories for your guest.
Always, always, always give the guest 110% of the best you have.
You walk into a restaurant ready to experience the sights, smells and dance of life. Immediately you are greeted by a sour faced unhappy individual who is unhappily earning a living in their parent’s restaurant. The dream of owning and working in a restaurant is not theirs. They are here presumably because they are still going to school or worse yet, have completed school and are unable to find a job in anything that is not restaurant related.
Restaurant owners need to evaluate whether having their children work in their restaurants is good for business? Yes you might save some money on payroll and they can help in a pinch, however if your child is not happy working for you, they will communicate that displeasure to the guests you have spent your lifetime nurturing.
Chicago’s growing interest in craft beers can be sated at venues all over town.
Michael & Louise’s Hopleaf Bar (5148 North Clark Street; 773-334-9851; www.hopleaf.com) opens at 3 p.m. daily.
The Half Acre Beer Company (4257 North Lincoln Avenue; 773-248-4038; www.halfacrebeer.com) is planning to start tastings in August.
Bar DeVille (701 North Damen Avenue; 312-929-2349) opens daily at 5 p.m.
The Map Room (1949 North Hoyne Street; 773-252-7636; www.maproom.com) serves alcohol daily from 11 a.m. but also offers coffee and pastries weekdays starting at 6:30 a.m. It runs an occasional Beer School.
State and Lake (201 North State Street; 312-239-9400; www.stateandlakechicago.therestaurantsatthewit.com) is on the ground floor of the Wit Hotel.
Tiny Lounge (4352 North Leavitt Street; 773-463-0396; www.tinylounge.com) opens at 4 p.m. every day.
Goose Island has two brewpubs in the city (1800 North Clybourn Avenue; 312-915-0071, and 3535 North Clark Street; 773-832-9040; www.gooseisland.com). It offers brewery tours at the Clybourn location at 3 and 4:30 p.m. on Sunday (reservations are necessary); $5 buys six beers and a souvenir glass.
Three Floyds (9570 Indiana Parkway, Munster, Ind.; 219-922-4425; www.threefloydspub.com) opens at 11:30 a.m. Tuesday to Friday and at noon on weekends. Brewery tours are offered Saturday at 3 p.m. ($1).
Get ready for hazelnut-fed pork, the latest entry in a hog-happy food scene that echoes what can only be called a national obsession with swine.
Nuts and pigs have nurtured a happy marriage for centuries -- think paper-thin slices of Prosciutto di Parma from pigs fattened on chestnuts and whey, or Spain's incomparable Iberico ham, from free-range hogs that gobble acorns as they roam.