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  • 10 March 2019 at 11 : 32 AM

    It’s the Year of the Gyro –  and Olympia Foods Is Ready

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    COVER STORY ESTIATOR  TOURS THE GREEK PRODUCT GIANT’S NEW FACILITY FOR AMERICA’S NEWEST FOOD  LOVE AFFAIR By  CONSTANTINE N. KOLITSAS   JANUARY is a time for predictions and plans; a time when we take stock of The Year That Was and look forward to The Year Ahead.  At Estiator, we predict 2019 will be The Year of the Gyros; and our ...

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  • 10 March 2019 at 10 : 35 AM

    A Life Devoted to Restaurateurs in Chicago

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    STAN GREANIAS SPEAKS TO ESTIATOR Interview with P.S. Makrias We recently contacted our old friend Stanley Greanias, a veteran, high-level executive whose career was spent in the center of the food industry in Chicago. Stan responded eagerly, and his interview follows. He participated in the first-ever convention of restaurant owners organized by ...

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  • 10 March 2019 at 10 : 57 AM

    Tales of Gyro and Pita

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    ONCE UPON A TIME IN CHICAGO... Olympia Foods FOOD has always been a huge part of America’s lore and its culture.  As the “melting pot” of the world (or is “mosaic” the more widely-accepted metaphor today?), the foods that Americans eat have always been influenced by the people that have come to the country and made it great.  There are museums ...

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  • 10 March 2019 at 10 : 54 AM

    The Power of the Many

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    New Purchasing Co-Op Chairman Set Sights on Compliance AN INTERVIEW WITH GARA’S STEVE THEOFANOUS Just a few months  into his term, the newly-elected Chairman of Chicagoland’s Greek American Restaurant Association Cooperative (the largest organization of its kind in the U.S.) talks about the organization’s future and his plans to improve its ...

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  • 10 March 2019 at 10 : 09 AM

    The Winds of Changing Greek Cuisine

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    By  CONSTANTINE N. KOLITSAS TRADITION AND EVOLUTION ON CHICAGO’S RESTAURANT SCENE Riding the tailwinds created by America’s love affair with Greek yogurt, the nation’s Greek restaurants are being rediscovered in a new light by diners from Bangor to Brentwood.  But as most Greek Americans will concede, the city where Greek cuisine is most deeply ...

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  • 10 March 2019 at 10 : 58 AM

    From the Publisher

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    FROM THE PUBLISHER   P.S. ΜΑΚRΙΑS  WITH our March issue, Estiator pays a special visit to Chicagoland, which I consider to be the Metropolis of Greek Cuisine. The nation’s Second City was the first to introduce Greek street food to a hungry American public. On our recent visit there, we spoke with several pioneers who have shaped the ...

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  • 10 March 2019 at 10 : 32 AM

    Speaking With a Single Voice

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    MANAGING FOR SUCCESS By CONSTANTINE N. KOLITSAS, Business Coach PARTNERSHIPS can be a great way to grow a business more quickly, with two or more individuals having a vested interest in the success of an operation.  One’s strength can complement the other’s weakness, and the burdens of running a business can be split, keeping the principals fresh ...

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  • 10 March 2019 at 09 : 23 AM

    New Arrivals – March 2019

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    A coast-to-coast glance at some of the industry’s newest additions   M E X I CO [Eclecticos Restaurant and Bar] Pulpitos 120-A, Zona Romántica - Puerto Vallarta, Jal., Mexico // eclecticosvallarta.com Owner Natalie Herling, a New Yorker who has lived in Puerto Vallarta for eight years, opened this busy upscale eatery in mid-December, ...

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  • 15 February 2019 at 10 : 26 AM

    From the Publisher

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    FROM THE PUBLISHER: P.S. ΜΑΚRΙΑS Organic in Restaurants IN THIS ISSUE, Estiator looks at the trends from 2018 that are shaping 2019 and the future of foodservice.  As a generation born with the internet comes into adulthood, the cultural impact of their technology habits is changing the way restaurants attract business and control their operations.  ...

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  • 15 February 2019 at 10 : 55 AM

    Is the Restaurant Industry Ready?

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    ONE WORD:  A HEALTHIER WAY OF LIFE Anyone who has walked into a grocery store in the last few years will not be surprised at the premise that consumption of organic foods has been growing dramatically.  Increased availability, increased affordability and an increased number of healthconscious consumers have brought the segment from being a novelty ...

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  • 15 February 2019 at 10 : 47 AM

    Τα εργαλεία κάνουν τον καλό διευθυντή

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     - Του Κωνσταντίνου Κολίτσα ΈΧΩ εργαστεί ως διευθυντής σε όλα τα είδη εστιατορίων, από οικογενειακές επιχειρήσεις μέχρι Applebee’s με μεγάλη πελατεία και από ραγδαία αναπτυσσόμενη τοπική αλυσίδα ...

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  • 16 January 2019 at 13 : 29 PM

    From the Publisher

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    It’d Be Better If They Just Left Us Alone! THE problem of granting Greek expats voting privileges is much more serious and complicated that everyone is imagine, supporting, promising or demanding these as a “right”. While it’s true that this is a Constitutional provision, its authors do not specify who “Greeks” living abroad are. Is this status ...

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  • 16 January 2019 at 13 : 38 PM

    New Arrivals – January 2019

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    New Arrivals: a coast-to-coast glance at some of the industry’s newest additions  As the old Cole Porter Broadway tune goes, “Another Opening, Another Show…”  And so it is with Greek themed restaurants that are mushrooming not just in the nation’s metropolises, but also in its suburbs, boroughs and hamlets.  Here, then, is a ...

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