Madi Holtzman, the new director for We Give a Share, notes her vision for the nonprofit’s future. Also: Asheville Independent Restaurant Association names its new executive director; River Arts District Farmers Market lands a new location; and more!
Asheville Independent Restaurant Association hire Kim Murray, co-owner of Creekside Taphouse, as its new executive director. Plus: Asheville Tea Co. offers Dry January recipes; MANNA FoodBank announces new chief executive officer; and plenty more!
DJ’s Pickles celebrates National Pickle Day. Plus: Iron and Oak Brisket Co. continues to craft its menu; local shops offer Thanksgiving takeout; and plenty more.
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.
Following its July 8 conversion into a private, members-only club, only North Carolina residents and their invited guests are permitted to dine at the Smoky Park Supper Club. Other area businesses are also choosing to put locals ahead of outside visitors.
Employers, especially restaurants and other hospitality businesses, still struggle to find employees in a rebounding economy.
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 […]
While much attention has been paid to the struggles of individual businesses that have borne the economic brunt of the pandemic, Asheville’s business organizations, which provide a critical framework for entrepreneurs to network, collaborate and market their wares, have also taken a hit.
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%.
Five Asheville restaurateurs answer four questions on the state of their industry.
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.
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?
Western North Carolina’s booming restaurant and brewing scenes offer opportunities for jumping into semi-retirement or a phase-two career.
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.
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. […]