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Owners say they need the surcharges to stay in business and remain competitive. Critics say it’s a sneaky way to increase the tab without raising menu prices.
Chef José Sosa grew up in Michoacán, Mexico, and got his start in restaurants at 16 years old as a dishwasher in Chicago. But Italy is where he really fell in love with food. “In Italy, it’s all about the flavors directly in front of you, those which are cultivated in your backyard,” Sosa said. His passion for the minimalist approach to Italian pasta, seafood and steak is now on display at ...
A $2,500 grant will be awarded, and the prize winner will have access to coaching sessions to help support their business.
The Black Women's Expo is seeking to make a meaningful impact on a deserving small business related to the food industry through the BWe NEXT PowHer Business
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