The first week of August was déjà vu all over again for Jane Anderson, executive director of the Asheville Independent Restaurant Association. After a jubilant but all too brief return to near normalcy for the hospitality industry beginning in late spring, COVID-19 cases were again on the rise, and business owners were once again forced […]
Asheville Cider Crawl is set for Saturday, Aug. 28, plus the Omni Grove Park Inn hosts its 29th annual National Gingerbread House Competition, Metro Wines raises money for homeless pets, and more local food news.
During their pandemic downtime, many jobless food and beverage workers, supported by robust unemployment benefits, re-examined their choice of profession. Long-acknowledged industry downsides exacerbated by the pandemic prompted some to research options and make new choices colored by the experience of 2020.
In theory, Gov. Roy Cooper’s May 14 announcement lifting mandatory capacity and gathering limits and allowing fully vaccinated diners to leave their masks at home should allow North Carolina restaurants to get back to a pre-pandemic normal. But in practice, Cooper’s announcement doesn’t change much for many local restaurateurs. “What is driving restaurants’ decisions right now […]
A new concept takes over Foothills Butcher Bar West, plus empanadas, a new pizzeria and nonprofit news.
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
Menu options, order deadlines and pickup details for a few Asheville-area Thanksgiving takeout feasts.
The organization has been forced to cancel it’s two biggest annual fundraisers, but it continues to support the city’s local restaurant industry.
Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
The owners of WNC’s independent restaurants have faced the complex question of whether to shutter entirely or devise a transition to takeout.
The executive director of Asheville Independent Restaurants looks back at a year of success and change for Western North Carolina’s food scene.
The volunteer-driven program offers recovery support groups that leverage the camaraderie inherent in the food and beverage industry.
Data recently collected by the Asheville Independent Restaurants organization shows that WNC eateries contribute enormous amounts of money and time to the local community. But given the hospitality sector’s notoriously slim margins, how do these businesses manage to be so generous?
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
Western North Carolina’s booming restaurant and brewing scenes offer opportunities for jumping into semi-retirement or a phase-two career.
The New York native looks back at 23 years of running her family-owned pizza business in Asheville.
For this year’s Taste of Asheville, Asheville Independent Restaurants will partner with the local busking collective to highlight the city’s street performers.
Fifth Season’s new East Asheville location caters to homebrewers; Full Circle Farm Sanctuary hosts a vegan cookie swap; AIR Passports are now for sale; local restaurants collect items for youths in need; and Strada Italiano hosts its annual traditional Feast of the Seven Fishes.
Foodie festivals continue in WNC with Taste of Sylva’s downtown restaurant crawl. Meanwhile, Organic Growers School is poised to train a new crop of farmers; Ambrozia will host a wine dinner with Metro Wines’ Andy Hale; and Taste of Asheville tickets are now on sale.
In Asheville, many restaurateurs realize that cooperation trumps competition. The local culinary scene is well-known for its collaborative spirit, and behindtheapron.com, a new business-to-business website recently unveiled by Asheville Independent Restaurants, aims to enhance and expand that synergy. Unlike AIR’s current website, which is mostly consumer-based, Behind the Apron was created to be a resource for the organization’s 120-plus member restaurants. […]