From the Editors
Posted by estiator at 9 February, at 11 : 58 AM Print
Νow that we’ve all gotten accustomed to writing 2020 on our checks, the reality is here: Another year has arrived. At Estiator, this means bringing you fresh content, new perspectives, and ideas to spark your creativity and passion. And what better way to kindle that spark than our cover story on food trucks. Once at the bottom of the culinary food chain, food trucks are finding themselves at the crossroads of affordability and flavor, often bringing cutting edge cuisine to the streets. And as Greek cuisine has been blossoming in the finest Manhattan restaurants, so too is it growing at the street food level. Maria Benardis takes a look at the industry and at two Greek operations that are making waves.
Also in this issue, we bring you a heartwarming story on one family’s dedication to young people on the autism spectrum, establishing a granola factory and company that gives meaningful employment to dozens of people who, like their son, are diagnosed with the condition. NY-based Luv Michael is the story of a family, a company, and a mission to broaden the understanding of abilities, all wrapped up in a bag of delicious granola.
For our chef profile, we caught up with Christos Bisiotis, a celebrated NY-based chef whose tenure with celebrity chef Mario Batali has prepared him for greatness as he readies to open his own restaurant across the river in Astoria.
And as these early months of the year are the time when many of us rededicate ourselves to self-improvement, we have two compelling columns by contributing editor Constantine Kolitsas. In this month’s Pizza column, Dino explains the important proposition of branding in the hyper-competitive pizza world and how your business can profit from some self-help in this regard. In his monthly column, “Managing for Success,” he ponders the need for owners/managers to raise the energy level of their operations by lifting their own levels.
Happy reading!
The Editorial & Publishing Staff
