Former Disney Star Working In NY Restaurant

What's a millennial kid to do when haters inevitably hate? Take to Tumblr and blog.

Disney alum Dylan Sprouse wrote a lengthy post on Monday, calling out media rumors that he is supposedly broke after fans recognized him working at a NYC restaurant.

"The Suite Life of Zach and Cody" star cleared up the confusion with this "New Job" entry:

So many pictures have gotten out that I’m now working as a host at a restaurant in NY. To clear up the air (which is admittedly pretty rude), I did not take this job because I “lost all my money,” I am financially secure, and took this job as a way to primarily feed my over bountiful video game addiction.

Sprouse further defended his decision with an honest explanation about working outside the limelight.

I also took this as a way to try a new experience, working somewhat below the means I’m used to, as well as a way to socialize and get out of the house. I feel most comfortable when I’m working and doing something, to criticize someone of that is pretty odd. I will potentially return to acting someday, but in no way do I think any experience is a step down for me, but rather a new step in another direction.

After six years on television, the twin and his brother Cole said goodbye to Disney to attend NYU in fall 2011.

The vocal, tech loving twin discussed the Sprouse Co. choice to go to college in a Youtube video for "Conversations With Nat:"

According to Dylan, "Historically, Disney Channel stars don't survive well outside of the Disney environment ... we decided that we should go and get a higher education."

Good for them!

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Geoffrey Cambal Comments on Restaurant Turnoffs

    PHILADELPHIA, PA, July 24, 2013 /24-7PressRelease/ -- Chef and restaurateur Geoffrey Cambal owns a family-oriented Italian Restaurant in Tuscan, Arizona. As a restaurant owner, he is faced with a diversity of problems including staffing, selecting new dishes, and managing a business. But faced with all of this, he understands that the most difficult part of running a restaurant is creating an experience for customers.

A recent article on QSR Web outlines some of the biggest turnoffs clientele avoid restaurants for. Usually, and according to a study by Cintas Corporation, dirty and unkempt areas lead customers away more than subpar food.

"Food is one thing, the atmosphere another," Geoffrey Cambal says. "It's important to create a reputation in a restaurant that people share and recommend to friends. If a restaurant has a negative reputation -- lazy staff, for example, or even dirty floors -- the business will fail."

The number one thing noted in the article are a restaurant's floors. While the restaurant day runs for usually 18 hours, cleaning floors is a difficult task requiring customer interruption and possible safety risks. But, according to Cambal, having customers see staff cleaning is better than not doing it.

Grout lines, stains, missing tiles -- this all adds up in terms of customer retention. Restaurants need to develop floor cleaning programs that involve daily deep cleaning and scrubbing. Grease works its way in and makes floors slippery and lose color, but using mats and washable rugs restaurants can protect the floors without exposing them to dirt and grime.

Restroom cleanliness is another major factor when determining a restaurant's success.

"No restaurant owner wants to see customers 'hold it' because his or her restrooms are disgusting," Geoffrey Cambal says. "Empty toilet paper rolls, broken sinks, unhinged doors -- this all adds up in the customer's head. Owners need to maintain daily cleanliness checklists and use cleaning tools that do more than a mop can. Mops, while they help, usually just push dirt around."

Odors are important to control in restrooms, too. Consistent cleaning can cut back on unwanted smells and keep restroom facilities clean and usable.

Tables are another thing to take into account. Tables become dirty from constant wear and tear, leftover food particles, greasy hands, and spills. The article recommends having a designated porter whose job is to maintain front tables and spray them with disinfectant and clear dishes as soon as customers leave.

Unkempt staff, as well as dirty tables, are turnoffs for many restaurant goers. Staff need to maintain uniform and appear clean and well-mannered.

"Staff serve the food," the restaurateur says. "Why would someone want to be handed a dish by a dirty server? Owners need to create strict uniform policies and make sure they reflect the restaurant's message."

Kitchens, though usually not seen directly by guests, are potential dirt traps. Unclean kitchens are often created by overuse and neglect; Geoffrey Cambal recommends restaurant managers need to make sure the kitchen staff are maintaining clean work areas, mopping the floors, and limiting the amount of time food sits out.

ABOUT:

Geoffrey Cambal is a life-long chef and food enthusiast. After earning a degree in culinary arts in 2007, he went on to open his own restaurant in Tuscan, Arizona. He believes that cleanliness is just as important as good food and encourages fellow restaurant owners to make sanitation a top priority.

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Tequila Cowboy Shares Insight on What Makes a Restaurant Successful

    PHILADELPHIA, PA, August 05, 2013 /24-7PressRelease/ -- The staff at Tequila Cowboy, a restaurant and music venue, applauds the article in Nottingham Post that discusses what makes a restaurant great on a local and national level. As a successful local restaurant, the article points out that it is important to "know its customers by name; it should also offer consistency, value and seasonal changes to keep things interesting."

Tequila Cowboy is a beloved restaurant and nightspot in the heart of "music city" - Nashville, Tennessee. The popular eatery is located on the famous and convenient Broadway, drawing in an eclectic blend of locals and tourists. Broadway is known for Nashville's honky tonk row, the city's best music venues that speak volumes of Nashville's legacy. While the staff is proud to serve guests in this spot, they stress the importance for restaurant owners' to find their own identity.

"Broadway is the best of the best, and all of the top musicians fill the venues on 'honky tonk row.' This begs the questions, 'How do we stand out? How do we offer guests, both locals and tourists, a unique experience and identity?' As a restaurant and music venue, we are not your typical honky tonk," said a staff person. "Because we strive to offer a vibrant country and rock-and-roll vibe, our loyal customers have found entertainment, an exceptional culinary experience and a home at Tequila Cowboy."

The article also highlights the need for a harmonious, stable kitchen for restaurant owners wanting to build successful businesses. The report adds that the kitchen needs must operate "constantly on the go and the staff needs to be committed and contented with what they're doing." For national restaurants, the article advises restaurateurs to present a unique offering, "specifically for the experience; amazing quality, innovation and a contemporary environment."

Tequila Cowboy has two locations, one in Nashville, Tennessee and one in West Palm Beach, Florida. The full-service restaurant and nightspot provides customers with the best musical acts and southern hospitality, in both locations. The outstanding staff reflects on this experience of opening a new presence in West Palm Beach.

"When starting a new location, it's important not to swap all that sense of community, incredible talent, innovation and personality for the simple pursuit of profit," said a representative. "Quality food is not the only thing you need to preserve; You need to establish the same personality and identity."

The article adds, "What unites great local independents and talented national restaurants is the real love, care and commitment going into every plate." The staff at the Nashville restaurant encourages restaurant owners to look for the "wow" factor, placing a high priority on creating a vivacious environment. Tequila Cowboy is an excellent example of how a local favorite pursues customer satisfaction and identity, resulting in a thriving business.

ABOUT:

Tequila Cowboy is not your average honky tonk - but rather, it is a bar and grill with a full-service restaurant and music venue. The beloved restaurant showcases phenomenal musical talent, from top artists and up-and-coming musicians. The hotspot serves southern hospitality and charm with every meal, extending a diverse range of cuisines and a contagious atmosphere of country fun. The grill and bar offers the best gourmet BBQ, ribs, pizzas and much more.

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Chi-Town Eatery, a New Fast Casual Restaurant Concept - Now Open in West Loop Downtown Chicago

    CHICAGO, IL, July 25, 2013 /24-7PressRelease/ -- A hip/trendy, new fast-casual restaurant concept has arrived in Downtown Chicago! Located in West Loop steps from "Restaurant Row" and many new residential developments, the restaurant encompasses chic/industrial decor with a rich showcase of Chicago landmarks, architecture, art and sports. Developed by a restaurant group that brings together over 40 years of combined experience throughout the restaurant and hotel arenas, Chi-Town Eatery brings together a wide array of concepts. Upon entering the Loft Building, you walk through the front door and immediately feel the chic vibe; pictures of the city fill up the Venetian plaster walls, while digital menu boards line the front order area. The music is upbeat and the chic/industrial decor continues throughout the space with a 20 ft. mural of the Chicago City Skyline and upon entrance to the "Chicago" Room with another mural of the Chicago River overlooking Wabash Avenue. The space allows patrons to "Stay and Eat" or "Grab and Go." In today's fast paced environments, guests are able to come in, order their food, enjoy it onsite or take it on the go.

The menu is fresh with a wide array of specialty burgers, hearty sandwiches, signature appetizers, fresh garden salads along with all day breakfast options, and other delicious menu items that are decadent, healthy and satisfy every craving. The signature hand cut fries, homemade kettle chips, 1/2 LB Burgers with Secret Burger sauce, to the front line that prepares all sandwiches and salads right up front, to the Gourmet Mac N Cheese and the Chi-Town Wings tossed in our variety of sauces, there is an option for everyone. The menu doesn't stop there, with a full breakfast menu featuring our homemade custard batter French Toast with real Maple Syrup, Steak and Eggs, Egg Plates, Buttermilk Crepes with optional fruit toppings and much more. After 5PM, the dinner plates are added to the "mouth watering" menu, featuring Beef Tenderloin, Turkey, Herb Roasted Chicken, Pork Tenderloin, along with the existing Lunch and All-Day Breakfast menu.

Chi-Town Eatery was developed and made in Chicago by a trio of individuals who wanted to create a better eating experience in a fast-paced downtown restaurant setting. A fast-casual concept with digital menu boards, along with other cutting edge technology to maximize efficiency not just for the crew but for the guest as well; Chi-Town Eatery has arrived. Hip, Trendy, Chic, and Industrial - with the Chicago name, look and feel. Located at 1000 W. Washington Suite #1 - Chicago, Illinois 60607

For more information, please visit us on our website: www.mychitowneatery.com
facebook.com/chitowneatery - twitter: @chitowneatery - instagram: #chitowneatery

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Jonathan Gold | L.A. restaurant review: AOC in new digs with familiar tastes (LA Times)

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