Revenue Management

🍴 L’Abeille, a fine-dining French restaurant in NYC's Tribeca, opened in March 2022 by Rahul Saito and his husband, offering $245 10-course or $185 6-course tasting menus. Additionally, L’Abeille à Côté serves Japanese-influenced French cuisine with items like $28 oysters, $18 edamame hummus, and $36 Bear in a Blanket beef curry. Kuma Hospitality, Saito's company, will close Sushi Ichimura in summer 2023, a restaurant highlighting Chef Eiji Ichimura's skills, opened in June 2023.

🍳 Somebody People, a Denver restaurant, emphasizes sustainability with a no single-use plastics policy and menus showcasing farm sources. Executive chef Justin Freeman crafts new menus weekly from surplus ingredients to minimize waste. The Sunday supper initiative features inventive dishes like pizza from leftover pasta sauce and ice cream from used coffee grounds, aiming to eventually achieve zero food waste. Onion soup made from normally discarded onion skins is a highlight in waste reduction.

🍴 Hibachi restaurants offer a grilled dining experience in front of customers. Originally a "fire bowl" in Japan, hibachi now refers to a grilling method and Japanese condiments. In the U.S., 1% of menus feature hibachi, 80% of the population is familiar with it, and 60% have tried it. Expansion includes home grills and meal kits for an authentic Japanese taste. A Reno, Nev., restaurant uses hibachi cooking on its menu.

🍽 Brian Murphy opened Big Apple Bodega in Denver, offering zero-proof drinks and chopped cheese sandwiches. Celebrating 13 years of sobriety, Murphy's choice not to serve alcohol aligns with his personal journey. The restaurant charges $6 for beer and about $8 for a mocktail. Big Apple Bodega began as a food truck four years ago and transitioned to a brick-and-mortar establishment on May 30 last year. Menu items include The Sinatra for $10, and the eatery also offers a brunch menu on weekends with items like $6 breakfast sandwiches and $12 breakfast burritos.

🍴 The James Beard Foundation announced nominees for its Restaurant and Chef Awards on Wednesday, with winners to be revealed on June 16 at Lyric Opera of Chicago. The awards originated in 1991 in New York City. Following the COVID pandemic, the Foundation shifted focus from fine dining to a broader range of culinary talents, emphasizing equitable, sustainable, and healthy work culture. Nominees must now submit a video or essay explaining their alignment with these values. There are three new beverage categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service, reflecting the evolving interest in beverage programs.

🍴 Shawn Gawle opened Camaraderie in Houston Heights on March 26, presenting a "fine-casual" dining experience with a market-driven menu. The restaurant, designed by Schaum Architects, was a former shed retaining its original wood and metal elements, now featuring skylights and custom seating. The dining room offers a $75 prix-fixe menu for 32 guests, the bar and lounge offers an à la carte menu for 24 guests, and a 22-seat patio serves from a window counter. Gawle, with 18 years in savory and pastry roles including at Michelin-starred March and respected Quince and Saison, is supported by wine director Gillian Malone and bar manager Kristine Nguyen. Camaraderie features playful dishes, a balanced wine list, and cocktails like the $8 mini Martini.

💵 U.S. Immigration and Customs Enforcement (ICE) raids have risen nationwide, targeting multiple restaurants. On Feb. 24, four employees from Mi Jalisco in Peterborough, N.H., were detained. Owners of Jersey Kebab in Haddon Township, N.J., were arrested on Feb. 25; the wife, Emine Emanet, held for two weeks before release. Jersey Kebab reopened on March 24. Kamiya 86 Asian Bistro and Sushi Bar owner in Florida is facing up to 10 years in prison after a guilty plea on Feb. 28. Owner of Ya Ya Noodles in Newark, N.J., was convicted on March 24 of acting as a foreign agent. Approximately one million undocumented immigrants work in the U.S. restaurant industry, with numbers potentially increasing due to federal crackdowns.

🌶 Aleppo pepper, originating from Syria, is gaining popularity in U.S. restaurants. Known by 34% of Americans, 17% have tried it, with higher awareness among vegetarians and vegans. It offers a mild, fruity heat with smoky notes, suitable for savory and sweet dishes. Now more accessible in specialty stores and online, it's increasingly used by home cooks. Its popularity reflects a trend towards bold, regional flavors.

🍢 KFire, a fast-casual Korean barbecue concept, gains recognition from Wonder-owned delivery service. No specific dates or locations mentioned. Article lacks numbers, statistical data, reasons for recognition, or detailed operational information on KFire or Wonder's service. Summary: KFire's Korean barbecue concept earns accolades from Wonder's delivery platform, with no further details on the nature of the recognition or its implications.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News since 1999, also joined Restaurant Hospitality in 2016. He hosted "In the Kitchen with Bret Thorn," and wrote for The New York Sun from 2005 to 2008. Before, Thorn lived in Thailand (circa 1994-1999), where he was a sub editor for Asia Times, senior editor for Manager magazine, and contributed business and food articles. A Tufts University magna cum laude graduate with a BA in History, Thorn studied at Le Cordon Bleu in Paris and spent time at both Nanjing and Beijing Universities in 1988-1989. He won the 2006 Jesse H. Neal Award, joined the Disciples d'Escoffier in 2014, and has published works in the Oxford Encyclopedia and the Oxford Companion. Thorn, a Colorado native, resides in Brooklyn, NY.