3 Ways To Empower Yourself as an Entrepreneur

By: Deena Varshavskaya, Huffington Post Empowerment remains a common theme throughout my life. I learned to be independent at a very early age and knew by age 15 that I was in control of my own destiny. For a while, I was in search of meaning and passion, questioning everything along [...]

January 13th, 2014|

Why Doing Awesome Work Means Making Yourself Vulnerable

By: Drake Baer, Fast Company Posted: September 17, 2012 The first time Brené Brown read Theodore Roosevelt's exhortation that it is not the critic who counts, but rather "the man who is actually in the arena, whose face is marred by dust and sweat and blood," and that "if he fails, he at [...]

January 10th, 2014|

7 New U.S. Hotels With A Serious Thing For Good Food And Drink

By: Alia Akkam, Food Republic Planning vacations around dining experiences is how we like to travel, with ethnic food stalls, impossible-to-book tasting menu reservations and craft cocktail bars all necessities as much as the guidebook staples — museums, tall buildings, zoos. Luckily, our gustatory yearnings can now dictate where we [...]

January 9th, 2014|

Which way is Chicago’s economy going?

By: Paul Merrion, Crain's Chicago Business After idling for a few years, Chicago is finally starting to get into gear. The region's economic output should expand at 2.9 percent in the year ahead, slightly faster than the 2.6 percent pace set last year, estimates Moody's Analytics, with a healthier gain [...]

January 8th, 2014|

The Five Most Anticipated Chicago Hotels of 2014

By: Nina Kokotas Hahn, Chicago Magazine Last week, we brought you the best new Chicago hotels to open in 2013. Now, here’s a look at the big hotels expected to make the scene this year: 1. The Godfrey Hotel Chicago 127 W. Huron St., 312-649-2000 The details: Opening in River North on February [...]

January 7th, 2014|

Menu Design Part I: Costing Out A Menu Responsibly

By: Arman Razavi, MOA Managing food and beverage costs are essential in creating a sustainable business. Whether you purchase through liquor vendors and large distributors such as Sysco, US Foods, or you buy local and follow a farm to table model, keeping the cost down and maximizing profits is the [...]

January 6th, 2014|

The next bite: A culinary forecast for 2014

By: Risa Wyatt, Special for USA TODAY What's cooking for the coming year? Comfort food and classic cookware are making big comebacks. Humble vegetables such as turnips are not just turning up at haute-starred restaurants -- they're also taking root on (gasp!) the dessert menus. These forecasts on fare spiced [...]

January 2nd, 2014|