January/February 2015 Publisher's Letter

My financial advisers tell me to expect a booming economy for the next three years. That being said, restaurateurs need to be prepared for a number of financial-related hiccups including increasing food and labor costs, as well as the expenses associated with technology and equipment updates. Review-based websites and other consumer-centric outlets will continue to force restaurants to tackle negative press head-on. Customers will continue to become more savvier than ever, questioning the origin of dishes and ingredients, while competition steadily increases with pop-up and permanent restaurant openings. There are many more unknown cost factors to keep in mind in the coming years, so count on us to continue offering ideas that will keep your operation booming.

Dan von Rabenau

Chef Magazine January/February Digital Issue

• Table of Contents
Publisher's Letter
Digital Edition

Click HERE for the 2015 Editorial Calendar


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