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GRAND OPENING: People gather at the newly opened Beech restaurant in Jamestown in June. Beech replaces the former Simpatico Jamestown restaurant on Narragansett Avenue, which was bought by restaurateur Kevin Gaudreau, renovated and reopened under the new name. 
COURTESY BEECH/KEITH MERLUZZO

New discoveries await on R.I. restaurant rows

When new restaurants open, it is usually the beginning of an exciting discovery for guests. For restaurateurs and chefs, it is often the culmination...

Hospitality industry tries to counter labor shortage

Michael Costantino struggled to fill two full-time cook positions in May for his restaurant Costantino’s Venda Bar & Ristorante on Providence’s Federal Hill. He...
MANY OWNERS: Kristin Allain, director of human resources at Newport Restaurant Group, says the employee-ownership model has allowed the company to weather the difficulties of the COVID-19 pandemic.
PBN PHOTO/MICHAEL SALERNO

Employee-owned firms display their resiliency

Chloe Chassaing had seen the news reports in April 2021 about businesses struggling to find enough people to fill positions, particularly in the hospitality...
DISH IN DEMAND: Server William Fitzgerald of Imbriglio’s Pizzeria Napoletana in Newport shows off a popular item on the recent Valentine’s weekend menu. / COURTESY SARDELLA’S

Newport restaurants rebound

There were some choice words used by many restaurant patrons who dined out this past Valentine’s Day that came as a surprise to hosts,...
MATTHEW WELDON, director of the R.I. Department of Labor and Training, says communication with the unemployed people who have lost their federal unemployment benefits is crucial to get them matched up with a job. / PBN FILE PHOTO/ELIZABETH GRAHAM

Getting the unemployed to take unfilled jobs isn’t so simple

About 45,000 Rhode Islanders have lost their federal unemployment benefits, but prodding them back into the workforce to ease a labor shortage in some...
REPLENISHING SUPPLIES: Executive chef Todd Schiller places sandwiches in a display case at FoodLove specialty market in Middletown. / COURTESY FOODLOVE/KRISTIN TEIG

Dining out: Here’s a newfangled grocery store

What if a group of chefs decided to get together and open a grocery store? What would it look like? For that matter, what...
A PATIENT HOST: Erin Umbdenstock held out hope she’d get her job back when she was laid off from the Providence Marriott Downtown when the COVID-19 pandemic hit. It turned out better than that for her. / PBN PHOTO/MICHAEL SALERNO

Hospitality’s headache: How to attract, keep workers 

Erin Umbdenstock spent her four-month stint of unemployment trying to keep busy. She cooked and cleaned her Coventry apartment and took up several new hobbies....
HUNGRY FOR HELP: Anthony Tarro, co-owner of Siena restaurant, says the business has struggled to find workers recently. In the background, sous chef Michael Lynch assists Tarro in the kitchen of Siena’s East Greenwich location. / PBN PHOTO/ELIZABETH GRAHAM

Eateries look for recipe to solve staff shortage

While many iconic restaurants on Providence’s Federal Hill are starting to see a revival, the lights at Siena on Atwells Avenue remain off, tables...
TAKE IT AWAY: Pan-seared redfish tacos, right, and short rib tacos are available through a “ghost kitchen” called La Vecina in Newport, which offers Mexican street food by takeout or delivery only. / COURTESY ERIN MCGINN

Dining Out: More R.I. ‘ghost kitchen’ sightings

“Ghost Kitchen” could be the title of a Stephen King cookbook. It is, however, a phenomenon that was muted by the pandemic but appears...
PUSHING AHEAD: A rendering of what the Foodlove market is expected to look like when complete this summer in Middletown. / COURTESY NEWPORT RESTAURANT GROUP

NRG on cutting edge of food innovation

In 2020 it was called “pivoting.” In 2021, it’s called “innovation.” The first innovation in the food world this year is being undertaken by Newport...
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