There’s more than meat-and-three on Executive Chef Michael Rigot’s menu though, like this recipe for shrimp and grits—the #1 seller at Rye—using shrimp from the Carolina coast, and North Carolina-sourced grits and cheddar.
Alex Taylor, Kimpton’s senior VP of restaurants and bars, has been with the brand for just over two years, but he’s a longtime observer of Kimpton’s groundbreaking restaurant ventures and their impact on the hotel industry over the past 35 years.
Since Rye opened two years ago, it’s already among the top-three highest-grossing restaurants in Interstate’s portfolio of 85 and helped the Raleigh Marriott City Center win Interstate’s 2016 F&B Operation of the Year.
Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.