Restaurant Hospitality Institute

05/30/2026

Coast to Coast: Building Stronger Hospitality Through Training, Culture & Beverage Education - May 2026 News is live.
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https://mailchi.mp/rhinstitute.com/may2026news

05/27/2026

DiningOut New York recently spotlighted Vegas restaurants landing in NYC, and spoke with Las Vegas–based hospitality expert Mark Steele for insight.

Having worked with Carversteak, Mark shared why Vegas concepts are positioned for success in the New York dining scene.

Las Vegas is famous for over-the-top dining experiences, and now some of the hottest spots are making the exodus north to NYC.

05/19/2026

It’s a wrap.

Just shy of three weeks at the iconic Cypress Inn in Carmel-by-the-Sea—time well spent with a team that reminded us exactly why we love what we do.

Our focus: introducing a new seasonal menu, refreshing service standards (because every great restaurant can always sharpen the edge), and reimagining the beverage program with a coastal California wine perspective—all while honoring the timeless legacy of Doris Day.

What stood out most wasn’t just the work—it was the people. A true team of professionals who embraced every session with curiosity, enthusiasm, and an open mind. Strong leadership, solid operations, and a culture that cares.

We’re incredibly grateful to be trusted with projects like this.

And yes…we still have those moments where we look at each other and say, “We get paid to do this?”

Thank you.

04/23/2026

That’s a wrap.

Over the years, we’ve supported food & beverage operations on premise during high-volume periods—but this was the first time we were able to truly immerse ourselves with the team at Tratto, The Marker’s flagship restaurant.

Even with the challenges of operating across three meal periods, it was incredibly rewarding to spend real time with the team and reinforce what great service can look like. San Francisco food scene is no joke.

“Not fine dining” should never mean “not elevated.” Standards are a mindset—and this group proved that.

Grateful for the opportunity and proud of the work. Without a doubt, we left it better than we found it.

04/22/2026

That’s a wrap.

Over the years, we’ve supported food & beverage operations here during high-volume periods—but this was the first time we were able to truly immerse ourselves with the team at Tratto, The Marker’s flagship restaurant.

Even with the challenges of operating across three meal periods, it was incredibly rewarding to spend real time with the team and reinforce what great service can look like. San Francisco food scene is no joke.

“Not fine dining” should never mean “not elevated.” Standards are a mindset—and this group proved that.

Grateful for the opportunity and proud of the work. Without a doubt, we left it better than we found it.

04/07/2026

Behind the scenes of an upcoming FOX5 Las Vegas segment featuring The Blooming Bistro 🌸 take a peek.↓

The segment highlights how this workforce training program is empowering foster youth from St. Jude's Ranch for Children with real-world hospitality skills that open doors, build confidence, and create brighter futures. RHI is proud to be a part of their journey.

Stay tuned for the full story.

03/28/2026

Consistency in service should never be optional—regardless of how formal or casual the setting may be. Attention to foundational standards is what separates a good experience from a memorable one.

What are your biggest service pet peeves—within your own operation or when dining out?

If consistency is a challenge, we’re here to help.

Employees are the face of a restaurant. Every interaction employees communicates to guests – whether by design or default. Wait staff should be courteous,

03/28/2026

How about hanging out with us for some libation education? All for a good cause. Item #401.

Chefs for Kids, a Las Vegas-based nonprofit dedicated to addressing nutrition education and food security throughout Southern Nevada, will host its Dinner & Auction #34: “Raider...

03/17/2026

It’s a wrap.

Next stop is a supporting role with Carver Road Hospitality’s next big project in downtown Manhattan — the second rendition of Carversteak (the original launched in Las Vegas).

The opening process is always intense and collaborative, touching every detail imaginable with a large and dedicated team. Seeing the progress, growth, and confidence of so many team members over the past weeks has been the greatest reward.

In a space that feels almost theatrical, it’s fitting that many of the team bringing the restaurant to life are aspiring Broadway performers themselves. Their energy and dedication have been inspiring to watch.

It’s an honor to be a small piston in such a powerful engine.
The future for this team and this restaurant is very bright.

03/16/2026

The Blooming Bistro in the news (as always). We've expanded our hiring networks this past week. Don't miss out on this entry-level restaurant professionals.

Trauma can hinder a successful launch into adulthood, including employment.

03/16/2026

It’s a wrap.

Next stop is a supporting role with Carver Road Hospitality’s next big project in downtown Manhattan — the second rendition of Carversteak (the original launched in Las Vegas).

The opening process is always intense and collaborative, touching every detail imaginable with a large and dedicated team. Seeing the progress, growth, and confidence of so many team members over the past weeks has been the greatest reward.

In a space that feels almost theatrical, it’s fitting that many of the team bringing the restaurant to life are aspiring Broadway performers themselves. Their energy and dedication have been inspiring to watch.

It’s an honor to be a small piston in such a powerful engine.
The future for this team and this restaurant is very bright.