NYCRW Restaurants That Are Hiring

The summer edition of the semi-annual NYC Restaurant Week event has officially kicked off. New Yorkers can enjoy lunch and dinner deals beginning July 25th through August 19th at more than 350 restaurants across the five boroughs. Here are some participating dining establishments that you may want to check out, and are also looking to hire hospitality talent:


VANDAL, TAO Group’s latest concept in NYC beautifully blends the ideas of street art and street food beautifully into one setting. Have a look around–take in and appreciate the fantastic, one-of-a-kind graffiti murals. Afterwards, feast on an eclectic menu full of fusion-style small plates, specially curated by Chef Chris Santos and his team for Restaurant Week. You will not regret dining at one of the hottest restaurants in NYC right now, and especially at a fraction of the usual price.

VANDAL is looking to hire a Cocktail/Bottle Service Waitress and Maitre D’ at the moment. View job details and submit your application here.


You will not be disappointed with Blue Fin and its “simple flavors, great execution and pristine ingredients”, as reviewed by It is one of several BR Guest Hospitality’s dining brands, with seafood being its main focus. At Blue Fin, freshly caught fish and shellfish is paired with the season’s best produce to create dishes like lemongrass steamed mussels and oven roasted salmon. If seafood is your thing, be sure to make a reservation for Blue Fin today!

Blue Fin is currently seeking FOH and BOH staff to join their team. Click here to see all job opportunities, including Food Runner and Pantry Cook roles


Sarabeth’s, a classic NYC institution, has been an active participant of Restaurant Week for several seasons now. Yet, it continues to impress diners year after year. Visit any one of Sarabeth’s five locations across Manhattan for delicious modern, new-American foods. The BBQ baby back ribs and crispy crab stuffed zucchini are highlights of their special summer menu. Brunch is another must when making a visit to Sarabeth’s, so do take advantage of the $29 Saturday two-course prix fixe.

Want to join the Sarabeth’s team? Consider being a part of Sarabeth’s' Upper West Side location’s FOH crew as a Host/Hostess.


Chef Vikas Khanna, a Michelin-star chef-restaurant owner, opened Junoon in late 2009, and has since served some of the best Indian food in NYC. Due to its huge success, Khanna opened a second location overseas in Dubai. For Restaurant Week, Junoon is offering classic, yet modern, takes of traditional Southeast Asian flavors such as murgh tikka mirza hasnu, a tandoor grilled chicken appetizer. There are plenty of Indian restaurants in NYC, however, none can compare to Chef Khanna’s caliber and attention to cooking amazing food.

Learn more and apply to Junoon’s openings for Line Cooks, Food Runners, Bartenders and more.

Harri's Hospitality Career Fair in LA



Incredible FT and PT opportunities available for FOH, BOH and Management talent. Participating brands include:

  • The SLS Hotel
  • Mendocino Farms
  • Greystone Manner
  • Nick & Stef’s Steakhouse
  • Nobu
  • BOA Steakhouse
  • Soho House
  • And MANY more!

All applicants must RSVP online in order to unlock location and job openings:

Employers, if you want to participate in our Hospitality Career Fair in LA, contact Jeremy, Harri's Business Development Manager (West Coast) at



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Celebrating Hispanics' Leadership in the Restaurant Industry


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WASHINGTON, Sept. 24, 2015 /PRNewswire/ -- In celebration of Hispanic Heritage Month, the National Restaurant Association is recognizing the significant contributions Hispanic individuals make to the restaurant industry, the economy and their communities every day.

During Hispanic Heritage Month (Sept. 15Oct. 15), the National Restaurant Association is recognizing Hispanic leaders through a series of videos, profiles and social media and digital content, all housed on the newly launched site.

Did you know …

  • One-quarter of the restaurant industry workforce is Hispanic, serving in various roles from owners to those getting their start in entry-level positions.
  • Hispanic ownership has far outpaced the overall industry. The restaurant industry provides more opportunity for ownership than virtually any other industry. Between 1997 and 2007 (the most recent Census Bureau data on record), the number of Hispanic-owned restaurant businesses increased 80 percent, as compared to 36 percent for all restaurant businesses.
  • Restaurants employ more Hispanic managers than any other industry. In fact, Hispanics are twice as likely to hold a management position in the restaurant industry as they are in the overall economy.  One-fifth of restaurant managers and supervisors are Hispanic, and in the back of house, nearly one in four chefs is Hispanic.

(via PR Newswire)


Automation: The Future of the Food Service Industry



With the push for $15 minimum wage gaining traction across the nation, the restaurant industry is bracing to make big changes. One trend that is picking up in popularity is automation. Basically, restaurants are eliminating the need of workers, and replacing them with robots or other electronic devices. Customers make orders, pay and receive their food without ever having to interact with a human being.

A new San Francisco restaurant, Eatsa, is doing just that. The establishment is almost entirely automated. To start, they do not have a counter, so no front-of-house employees. Customers neither can see the back-of-house staff putting the meals together. There are talks to get rid of that labor force too, thus becoming an entirely computerized business.

Consumers see that there are pros and cons to this new concept. Some see it as being more efficient and less expensive. However, others say that it leads to less jobs being available on the market, and higher rates of unemployment.

David Friedberg, a software entrepreneur who started Eatsa states, "I would call it different than a restaurant. It's more like a food delivery system."

The process of placing and receiving an order is fairly easy. It consists of selecting a customized meal on an iPad, paying and then waiting until your name and a number shows up on a screen. The number is the storage unit where you will actually be picking up your order.

Friedberg continues, "Technology allows us to completely rethink how people get their food."

He explains how automation has been monumental across all industries, and not just the food service industry. For example, robots are doing complicated tasks such as performing surgeries and operations.

In addition, reducing costs is not something new. If a business is able to cut spending and pass it along to the consumers, it's a good thing for all parties. Friedberg claims, "We can sit and debate all day what the implications are for low-wage workers at restaurants, but I don’t think that’s fair. If increased productivity means cost savings get passed to consumers, consumers are going to have a lot more to spend on lots of things."

Although Eatsa is nearly entirely automated, Friedberg mentions how it doesn't necessarily take away jobs. It can create too, which include but are not limited to, developing the tools and systems for the restaurant to run, and producing food products.

(via The Bulletin)

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How to Write a Restaurant Business Plan

Restaurant-Busines.jpg Before taking action on any complex problem, it's a good idea to write down all of your thoughts  on paper. This is especially true in the restaurant world and that would be called a business plan. Everything that was brain stormed onto to the paper, important restaurant business questions might be raised such as:

"What’s your concept? How do you want it to feel? What does it look like? What’s the food going to be like? What are the beverage selections going to be like? How’s it going to be staffed? How is it going to make money? What are the expenses going to be?What’s it going to cost, and how much time is it going to take to pay off any debt or repay investors?"

Of course, your ideas and thoughts start out simple and build up to greater ones, however it doesn't end there. Since all of that information is plotted down on paper, now it must be meticulously and convincingly polished for investors and creditors to grasp on.  It's important for them to be assured that your restaurant business will have financial success and continue to grow in the long run.

After devising the business plan, it's important to take advice from experts in the areas where you need solutions to.

"It might be important to have an architect or a designer involved as you write the description of the restaurant and how it looks and feels. It might be very important to have an accountant look at your financial projections and the numbers that you write down to show how the business will operate financially."

You're not the only one involved in the business plan. Money is at the balance, so make sure that you include people that you trust to be part of it as well. Others can see things that's obvious to them but may not be obvious to you. All feedback is important ranging from the tiniest aspect to a larger one.  Description about the food, the beverages and how the place is going to feel are important to share to get an idea of how your concept is going to layout. This will be a contributing factor to the success of the business and it could also adjust the business plan as needed.

As you layout your concept, think about how much it will cost you. Think of it as a de facto opening budget so that you can work financially and respond to the needs and resources of the restaurant. Be thorough and comprehensive about the business to calculate things properly.

"How many seats your restaurant will have will determine how many guests can eat in your restaurant – will determine how many covers, as they’re called, you’ll do each day. The menu pricing will determine the check average or how much each person will spend. Once you have the number of covers and the check average you know how much revenue you’re going to be making."

Every detail and thought that comes across, plays a vital role to your decision about the business and the operation. You may ask if you have linen, or will you have bare tables? Will you have flowers or not? What kind of silverware and plate-ware will you have? Will it be paper napkins or linen napkins?

All of those decisions lead to costs. The more thorough and well thought out your business plan is the more helpful it will be in making you successful in your opening year.

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