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Pitchoun Bakery: Keeping Three Generations of Bakers Alive
Have you ever felt you need to keep family tradition alive? Frédéric Soulies, owner of Pitchoun Bakery, comes from three generations of bakers, and it’s in his blood to bake. The entire concept behind...
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Lessons in Dreaming Big from Big D Barbecue
Jordy’s story is the stuff of the American Dream. He never lost sight of his vision, enlisted the help of his family and friends, literally put his entire savings into barbecue, and luckily it’s all...
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Bar Pazzo: Growing Up In The Restaurant Business
Knowing what you want to do early on is easier for some than others. For Sam Agolino, owner of Bar Pazzo in Pennsylvania, he knew what he wanted do since childhood. Growing up in a family restaurant,...
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Gregoire Restaurant: Living the Dream and Keeping It About Family
It’s funny how life works. One second, you can be living in your hometown working a standard job, and the next, moving across the world to pursue your dream. That’s exactly how things went down for...
View Article5 Hot Technology Must-Haves for Your Restaurant Business
Did you know that 29% of professional chefs stated that iPads for menus, wine lists and ordering was the hottest technology trend in restaurants in 2015? What about 2016? We all want the latest and...
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Key Highlights and Takeaways from NRA Show 2016
The National Restaurant Association (NRA) Show 2016 in Chicago was a hit! Revel was in a beautiful booth about the size of Rhode Island and had a packed schedule of activities. During the major 4-day...
View Article3 Ways Service Delivery Can Really Affect Your Restaurant’s Margins & Bottom...
Even in the best of times, foodservice operators need to keep an eagle-eyed watch on their bottom lines. Budget-conscious patrons are always searching for ways to save money at restaurants. The...
View Article3 Ways Labor Costs Can Really Affect Your Restaurant’s Margins & Bottom Line
As an owner or manager of a foodservice establishment, it can often feel like controlling costs is a gargantuan beast that is impossible to fully tame. Juxtapose that with the fact that patrons are...
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How Hybrid Retail Shops Are Increasing Revenue
There isn’t anything quite like a great combo; the obvious example being peanut butter and chocolate (or really peanut butter and anything – apologies to the allergic). When you find a combo that works...
View ArticleTop Blog Posts For Your Business
With the New Year quickly approaching, it’s important to look back and reflect on the previous year. For us here at Revel, 2016 was busy. We introduced Insights by Revel and Revel Guard, announced a...
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