This month, learn about the can’t-miss Chicago restaurants to put on your list, the life event that inspired a USHG employee to give back, why the upcycled food waste trend is booming, tips for increasing summer foot traffic, and the biggest lessons Thomas Keller has learned over his 40-plus years in the restaurant business.

Seven Essential Chicago Restaurants Every Foodie Must Try - Forbes

There’s a wealth of exemplary food options in The Windy City, no matter your palate preference. So, how do you narrow down the ones that are truly worth a visit? Luckily, Forbes did the work for you with this list of 7 must-try restaurants for foodies.

Among others, the list includes our friends at Bang Bang Pie & Biscuits, which boasts a BYOB restaurant, event space, catering, and pie classes! It also features Pacific Standard Time, an eatery offering a taste of coastal Cali in Downtown Chicago.

How ‘Camp Maialino’ Brought a Restaurant Staff and Its Guests Closer Together - Food & Wine

Union Square Hospitality Group’s Director of Operations Terry Coughlin spoke on a topic close to his heart at this year’s Welcome Conference (an annual forum all about the hospitality industry). After this daughter was diagnosed with cancer more than 5 years ago, he became acquainted with Hole in the Wall Gang Camp. The organization aims to give children with cancer a place to have fun while getting the treatment they need.

This inspired Coughlin to start the annual Camp Maialino benefit dinner, with proceeds going to support the camp. He added that the root of the hospitality industry is the generous people that comprise it, and how necessary it is to pay it forward.

From Trash to Treasure: Upcycled Food Waste is Worth $46.7B - Food Dive

It’s official: the food-waste industry is growing — and it’s not poised to slow down anytime soon. Data from a new Future Marketing Insights study reports that the industry is worth more than $46 billion (you read that right). And it’s likely to grow by 5% over the next decade.

Food Dive offers insight into this sustainability-minded trend, from the rise of the “ugly produce” movement (referring to visually imperfect produce) to composting and repurposing ingredients, like the leftover wheat from breweries.

Ready to make your events program stand out from the competition? See how Gather can help!

How to Increase Restaurant Foot Traffic During Slow Summer Months - Food Newsfeed

Summer can be a slower time at many restaurants. Temps are often less pleasant than the milder spring and fall months, and there aren’t many big holiday season-level events to celebrate. So, what can restaurant pros do to get more foot traffic during the summer?

Food Newsfeed recommends some creative strategies like updating your menu with fresh seasonal fare, offering limited-time promotions, rolling out an extended happy hour, curating a pop-up event, and more.

Thomas Keller on Why Cooks Cook - Restaurant Hospitality

At last month’s 2019 NRA Show, famed chef and restaurateur Thomas Keller took the stage for a candid chat about his life and work. With four decades of professional experience under his belt, Keller reflected on how the industry has evolved, what inspired his latest venture (TAK Room in New York), and the mentors who have impacted his career.

He also discussed how rarely he finds inspiration (he says he’s been inspired fewer than five times in his life). His advice to young chefs? Patience and persistence.

Caroline Cox
Content Marketing Manager

Caroline Cox is Gather's Content Marketing Manager. She spends her time crafting blogs, thought leadership pieces, case studies, social media content and more, helping empower restaurants and other event venues to streamline their planning process and grow their events programs with success.