Pete Sittnick has spent the last 25 years in the Bay Area restaurant industry. In 2014, Pete partnered with Pat Kuleto to develop the extremely popular Waterbar and Epic Roasthouse restaurants -- Waterbar features spectacular views and the.
Patina Restaurant Group boasts over 50 restaurants across the United States, founded on the mission to “provide guests with the very finest quality cuisine, exceptional service and genuine hospitality at their landmark locations and.
The Avero Externship is a new two-day intensive workshop at the Avero headquarters in New York City, during which two high school graduates learn about the latest trends in culinary concepts, ways to use restaurant software to manage revenues and.
Last fall Avero conducted our first-ever user survey, in which we asked our 20,000+ users in 45 countries to give us feedback on our restaurant software that drives profits. The survey was a great success in terms of feedback, and as an incentive.
Restaurant owners are always balancing the day-to-day craziness that comes with running a service-oriented business with the desire to move the business forward and increase profitability. It can be easy to get caught up in every daily problem.
Avero is passionate about supporting programs that create, educate and support leadership in the hospitality industry. Recently we had the great opportunity to support a new worthy cause, Careers through Culinary Arts Program (C-CAP), which.
J&G Grill is an upscale casual restaurant located in the St. Regis Bal Harbour in Miami, Florida, part of the distinguished Culinary Concepts restaurant group by chef Jean-Georges Vongerichten and critically acclaimed in the Miami market. The.
The Borgata Hotel & Casino is a 2,000 room luxury casino just off the boardwalk in Atlantic City, New Jersey. With over 25 food and beverage operations in the building, The Borgata offers a diverse mix of bars, room service, pools and.
Avero restaurant software helps operators make better business decisions and drive profits. Avero makes sure to look at all the diverse types of food and beverage operations and their varying points of pain or frustration, and we are excited to.