DiningOut New York recently covered the growing trend of Vegas-based restaurants making their way to New York City. They tapped into our Las Vegas-based hospitality expert Mark Steele, who has worked with Carversteak (featured in the article), to discuss why and how Vegas-based restaurants are poised for success in the New York City market.
Tap into his insight by reading the article on DiningOut New York.
Mark Steele talks with FOX 5 reporter Dani Masten about how RHI’s crucial role in providing hospitality training and assistance with obtaining necessary work cards to participants at The Blooming Bistro. This restaurant provides on-the-job training to uplift lives of young adults aging out of the foster care system.
These participants will be ready for a job in the workforce in no time. Are you looking for a stellar, battle-tested member to add to your team? Contact Mark for a recommendation.
Mark Steele, Owner of RHI and Co-Owner of The Blooming Bistro, recently joined program participant Scarlett Turner and Councilman Brian Knudsen for an interview with David Riggleman on Access City Council.
In this engaging conversation, Mark shares the vision and mission behind The Blooming Bistro, while Scarlett offers a heartfelt message about the hope and opportunity the restaurant brings to its participants. And yes—you’ll finally learn the story behind the now-famous Councilman Knudsen Bowl (though we highly recommend tasting it in person).
We extend our gratitude to the City of Las Vegas for believing in this dream from the very beginning and amplifying our message to the community and beyond.
Learn more about The Blooming Bistro.
France.tv released a fascinating documentary on buffets, and of course, they couldn’t leave out the legendary Las Vegas buffet experience! Watch RHI’s Founder, Mark Steele, dive into how Las Vegas transformed the buffet world in BUFFET: QUE LEUR VOLONTÉ SOIT FAITE. Catch his insights around the 30-minute mark! ⏳
Mark Steele, founder of the Restaurant Hospitality Institute, joins Al Mancini on the Food & Loathing podcast for an in-depth conversation. They discuss how RHI empowers front-of-house staff and managers to reach their full potential. Steele also introduces RHI’s latest course, Food Allergen Safety Techniques (FAST), focusing on allergens and food sensitivities—a must for today’s hospitality professionals.