The mobile provider’s in-store events feature a variety of diverse trailblazers re-defining success in a modern digital world.
Photo: T-Mobile Signature Store Series in San Francisco in September. | Photo credit: T-Mobile
The T-Mobile store located at Stockton and Ellis in San Francisco is set to end its “Signature Series” on a musical note as it hosts producer, songwriter and author Jermaine Dupri at its Signature Store on Wednesday, December 5 from 6 – 8 p.m
Free to attend and expected to be a full house, the event is the finale for 2018 after a series of events aimed at hosting live interviews with emerging music talent and trailblazing entrepreneurs who are owning the modern digital world by making it their own.
Previous events have featured innovators in gaming and esports industry as well as tastemakers and influencers in food and beverage. This past September, the store hosted Oakland’s very own chef Tanya Holland (Brown Sugar Kitchen) along with bartender Diane Mina (wife of famed chef and restauranteur Michael Mina) who runs Diana’s Bloody Mary Bar daily at Mina’s Test Kitchen and John Truchard, co-founder of JaM Cellars (makers of the award-winning BUTTER chardonnay). The panel was hosted by the Foodie Chap himself, Liam Mayclem, who brought to light the struggles experienced by all three successful entrepreneurs as they build their empires and legacies; many that the majority of people never see behind the scenes.
Applications to participate in the Institute of Food Technologists’ (IFT) second annual IFTNEXT Food Disruption Challenge™ competition opened today and will remain open through January 10, 2019. As part of IFT’s mission to encourage entrepreneurism and innovation, the IFTNEXT Food Disruption Challenge™ is designed to help emerging and investment-ready food companies gain visibility and make strategic connections.
“The caliber of individuals that IFTNEXT brings together is truly incredible,” said Sumit Kadakia, co-founder of Renewal Mill and winner of the first IFTNEXT Food Disruption Challenge™ competition. “I thought it was a great opportunity to tell our story to a variety of impressive influencers and business leaders in the food industry.”
Throughout the competition, finalists will be selected in two stages, with six finalists chosen to participate in a six-week mentoring program where they will receive guidance from business experts. From there, finalists will be chosen to present their innovations in a high-profile pitch competition at IFT19 in New Orleans on June 4, 2019. A panel of prestigious judges representing influential sectors of the food and related industries will select the recipient of the IFTNEXT Future Food Disruptor of the Year™ award, which includes a $25,000 cash prize.
Grilla Grills is offering a $500.00 scholarship to an aspiring culinary student with our Grilla Grills National Culinary Education Scholarship to help assist them in furthering their culinary education.
To be eligible, you must be a legal resident of the United States and enrolled in an accredited culinary institution for the 2019 school year. Applicants must submit their applications by March 29, 2019 and a winner will be chosen by April 12, 2019.
Visit https://grillagrills.com/grilla-grills-national-culinary-scholarship/ to apply for this scholarship and for additional information.
Over 350 independent restaurant owners share their startup costs and financial performance. Restaurantowner.com’s 2018 cost to open a restaurant survey report details startup costs and financial performance of new restaurants.
RestaurantOwner.com has released the report of their 2018 Cost to Open a Restaurant Survey. The report summarizes input gathered from over 350 independent restaurant owners and operators regarding their startup costs as well as their financial performance.
A copy of the survey report is available at: https://www.restaurantowner.com/public/How-Much-Does-it-Cost-to-Open-a-Restaurant.cfm
The median restaurant startup cost was $375,000. This equates to a median cost of $113 per square foot, or $3,586 per seat. Many factors affected cost including remodel vs. new construction, free standing building vs. tenant space, and whether the restaurant was full service, limited service, bar or tavern, catering business, or takeout and delivery.
“New construction was more costly than remodeling. The median cost of building a restaurant from the ground up, not including real estate, was $650,000,” said COO Joe Erickson.
The Wine Scholar Guild is excited to announce the launch of a revitalized and enriched Champagne Master-Level program led by a panel of globally recognized industry experts in January 2019.
Champagne captures the hearts, minds and palates of wine lovers around the world like no other wine. It is one of the strongest territorial wine brands in the world, and no wine specialist can consider their education complete without having in-depth knowledge of this fascinating region.
The Champagne Master-Level program was originally launched in 2015 and was an immediate and huge success. As Clara de Nijs, a Wine Importer in the Netherlands, notes, “When I came across the WSG Champagne Master-Level course, I found what I’d been looking for.”
Champagne is shaped by its history, but stays successful by continually reinventing itself. The Guild embraces that determination to learn and improve and has re-vitalized the curriculum to ensure that it stays current and relevant. The new curriculum reflects the trends and the debates of today. Continue reading
The American Pavilion at the Cannes International Film Festival offers university students a once-in-a-lifetime opportunity to attend most prestigious film festival in the world.
Festival’s only officially sanctioned worldwide student program open to film, business, hospitality/events majors.
Culinary students and professional chefs invited to participate in the American Pavilion Culinary program.
The American Pavilion www.ampav.com, celebrating its 31st year as the leading hospitality and business center at the Cannes International Film Festival, is now accepting applications from both U.S. and international university students and culinary students/chefs to participate in The American Pavilion Cannes Worldwide Student Programs taking place May 12th – 26th, 2019 in Cannes, France. The only officially sanctioned student programs recognized by the Cannes Film Festival’s governing body, the internship/educational programs include the AmPav Cannes Film & Business Program, the Cannes Hospitality & Event Management Program and the AmPav Cannes Culinary Program.
“The American Pavilion Worldwide Student Programs’ participants have the unique opportunity to meet and interact with entertainment professionals at the Cannes Festival and Market — a privilege normally reserved only for industry experts,” noted Michael Bremer, director of the AmPav Student Programs. “For most, it’s their first experience in the film business and as a result many have gone on to illustrious careers.” Continue reading
GoDaddy Inc., the world’s largest cloud platform dedicated to small, independent ventures, has signed Ayesha Curry, one of the most successful food entrepreneurs in the world. Together, GoDaddy and Ayesha will work together to inspire entrepreneurs, makers and independent do-ers to turn their ideas into reality online.
“I’m an entrepreneur myself and know how hard it can be to turn your passion into a business. My strategy has always been to stay true to myself and my vision by building an intimate connection with my community, and GoDaddy understands the importance of community by making it easy to get any idea online and discovered,” Ayesha said. “GoDaddy is all about helping people advance their dreams, build businesses and make their big ideas real. Together we can reach millions of people around the world who are looking to convert their passions into reality.”
38th Annual Blind Judging of Global Acclaim Returns
Entries are now officially open for the 38th annual San Francisco International Wine Competition (SFIWC), the largest and most influential event of its kind, which will be held this November 17-19 at Hotel Nikko (222 Mason St.) Since its debut in 1980, SFIWC has set a high bar for standards of excellence in wine judging, gaining international recognition for its commitment to impartiality and integrity.
James Beard Award-winning Anthony Dias Blue serves as the executive director for SFIWC and its newly-formed parent company, the Tasting Alliance, which also includes the San Francisco World Spirits Competition (SFWSC) and New York World Wine & Spirits Competition (NYWSC). Results for the 2018 NYWSC were announced last week.