Brian Windschitl, COO of Hofbräuhaus Buffalo, has brought his talent and passion for the hospitality industry to the Hofbräuhaus of America franchise. Windschitl has been overseeing the Buffalo, New York, location for the last two years, successfully navigating the challenges of COVID-19. By Cindy Charette
Doughnuttery takes the doughnut, a distinctly American breakfast snack-dessert-pastry beloved by millions, to a whole new level with decadent, exotic flavors reminiscent of just about every culture. By Rose Mango
Introducing Toastique: a gourmet toast and juice bar on a mission to make healthy eating accessible and exciting, simple to understand, and easy to enjoy! By Charlotte Wagner
Chef Anthony Russo, CEO and founder of Russo’s New York Pizzeria and Italian Kitchen, grew up in a traditional Italian home where cooking was done with mostly homegrown ingredients from the backyard garden. By Cindy Charette
After over a year of restrictions in many areas of the country, the hospitality industry is looking to grow. Check out the latest, fresh and fun opportunities for aspiring restaurateurs – you’re going to like what you see. By Dawn Abbamondi
Linda Carlins Herrera joined the Air Force directly after high school and was specially trained to work on aircraft avionics systems – a skill she would use later in life while working for NASA as a test engineer for the space shuttle program that built the International Space Station. By Jessica Jones
Peño Grill is the fast-casual eatery featuring Mediterranean classics, like hummus and gyros – but there’s always a twist. By Rochelle Miller