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8 April 2019 at 11 : 35 AM
Περιορισμός του αριθμού των σερβιτόρων για τη μείωση του εργατικού κόστου
Του ΚΩΝΣΤΑΝΤΙΝΟΥ ΚΟΛΙΤΣΑ ΣΤΗΝ πόλη της Νέας Υόρκης, η τοπική αυτοδιοίκηση ψήφισε πρόσφατα άλλη μια μεγάλη αύξηση για τους χαμηλόμισθους εργάτες, ανεβάζοντας τον κατώτατο μισθό στα $15,00 την ώρα. ...
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10 March 2019 at 11 : 32 AM
It’s the Year of the Gyro – and Olympia Foods Is Ready
COVER STORY ESTIATOR TOURS THE GREEK PRODUCT GIANT’S NEW FACILITY FOR AMERICA’S NEWEST FOOD LOVE AFFAIR By CONSTANTINE N. KOLITSAS JANUARY is a time for predictions and plans; a time when we take stock of The Year That Was and look forward to The Year Ahead. At Estiator, we predict 2019 will be The Year of the Gyros; and our ...
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10 March 2019 at 10 : 35 AM
A Life Devoted to Restaurateurs in Chicago
STAN GREANIAS SPEAKS TO ESTIATOR Interview with P.S. Makrias We recently contacted our old friend Stanley Greanias, a veteran, high-level executive whose career was spent in the center of the food industry in Chicago. Stan responded eagerly, and his interview follows. He participated in the first-ever convention of restaurant owners organized by ...
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10 March 2019 at 10 : 57 AM
Tales of Gyro and Pita
ONCE UPON A TIME IN CHICAGO... Olympia Foods FOOD has always been a huge part of America’s lore and its culture. As the “melting pot” of the world (or is “mosaic” the more widely-accepted metaphor today?), the foods that Americans eat have always been influenced by the people that have come to the country and made it great. There are museums ...
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10 March 2019 at 10 : 54 AM
The Power of the Many
New Purchasing Co-Op Chairman Set Sights on Compliance AN INTERVIEW WITH GARA’S STEVE THEOFANOUS Just a few months into his term, the newly-elected Chairman of Chicagoland’s Greek American Restaurant Association Cooperative (the largest organization of its kind in the U.S.) talks about the organization’s future and his plans to improve its ...
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10 March 2019 at 10 : 09 AM
The Winds of Changing Greek Cuisine
By CONSTANTINE N. KOLITSAS TRADITION AND EVOLUTION ON CHICAGO’S RESTAURANT SCENE Riding the tailwinds created by America’s love affair with Greek yogurt, the nation’s Greek restaurants are being rediscovered in a new light by diners from Bangor to Brentwood. But as most Greek Americans will concede, the city where Greek cuisine is most deeply ...
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10 March 2019 at 10 : 58 AM
From the Publisher
FROM THE PUBLISHER P.S. ΜΑΚRΙΑS WITH our March issue, Estiator pays a special visit to Chicagoland, which I consider to be the Metropolis of Greek Cuisine. The nation’s Second City was the first to introduce Greek street food to a hungry American public. On our recent visit there, we spoke with several pioneers who have shaped the ...
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10 March 2019 at 10 : 32 AM
Speaking With a Single Voice
MANAGING FOR SUCCESS By CONSTANTINE N. KOLITSAS, Business Coach PARTNERSHIPS can be a great way to grow a business more quickly, with two or more individuals having a vested interest in the success of an operation. One’s strength can complement the other’s weakness, and the burdens of running a business can be split, keeping the principals fresh ...
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10 March 2019 at 09 : 23 AM
New Arrivals – March 2019
A coast-to-coast glance at some of the industry’s newest additions M E X I CO [Eclecticos Restaurant and Bar] Pulpitos 120-A, Zona Romántica - Puerto Vallarta, Jal., Mexico // eclecticosvallarta.com Owner Natalie Herling, a New Yorker who has lived in Puerto Vallarta for eight years, opened this busy upscale eatery in mid-December, ...
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15 February 2019 at 10 : 26 AM
From the Publisher
FROM THE PUBLISHER: P.S. ΜΑΚRΙΑS Organic in Restaurants IN THIS ISSUE, Estiator looks at the trends from 2018 that are shaping 2019 and the future of foodservice. As a generation born with the internet comes into adulthood, the cultural impact of their technology habits is changing the way restaurants attract business and control their operations. ...
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