The ability of a restaurant to adapt and thrive is an admirable trait in the post-pandemic era. The hospitality industry must navigate labor shortages, high food prices, evolving diner demands, and soaring credit card fees.Ā In the past, new restaurants had more time to work out the kinks. No longer. For instance, Wilmington-based Tsionas Management, which owns 2000 Pennsylvania Avenue …
Manisha Collet-Govinden, the opening chef at Bar Reverie in Greenville, is no longer at the restaurant.Ā Ā Owner David Dietz had āmoved mountainsā to bring the family to Delaware. (They previously owned a restaurant in Paris.) But ultimately, it was not a good fit. The new chef, Steve Taplin, started Sept. 17 after working on new dishes at Dietzās BBC …
Dining in Delaware is far from dull. The state ā aka the Small Wonder ā boasts James Beard Award nominees, reality cooking show stars and a supportive network of chefs, restaurateurs and industry associations. So, if youāre in the culinary doldrums, it might be because you havenāt kept up on the tasty gossip. Weāre here to spill the tea. Mac …
During the pandemicās peak, restaurant takeout soared. Partly, thatās because it was the only option in spring 2020. However, more than a few consumers still havenāt dined inside, and others have grown accustomed to the convenience of taking dinner home or having it delivered. As a result, takeout is still trending. However, the demand can stress the kitchen, which is …
