Red Rooster Staff In The Food and Drink Issue

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No one ever really knows how many people it takes to run a successful restaurant whether it be in NYC or anywhere else. Day after day, night after night, dedicated staff members with different roles come together to complete one main goal: Make the customer happy. From the minute you walk into restaurant doors, the staff at some of the most popular and busiest restaurants and food establishments are looking forward to making your evening a unforgettable one.

A huge congrats to the staff of Red Rooster Harlem for being featured in the NY Times Magazine Food and Drink Issue. The article appropriately  titled  " The Troops of Red Rooster"   displays all of the staff members of Red Rooster Harlem and Ginny's Supper Club. With a staff of 10 servers and prep cooks, 6 dishwashers, and 1 general manager, that has yet to cover the basics of staffing. Chef Marcus Samuelsson is at the helm of it all making sure that the 650 hungry dinner customers that come through the doors of Red Rooster on a busy night are appreciated from beginning to end.

For more Red Rooster related news:

It's in the facts! Food and Beverage Employees by the number 

Meet Ijenela, a Red Rooster Harlem staff member with a incredible talent.

Have you tried the Marcus Palmer at Red Rooster ? Its delicious

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson's point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find people who inspire so you can aspire. We aim to highlight stories that focus on improving communities and to the tastemakers who are doing it beautifully. It’s a place where you can learn a new idea, a new perspective, or try a new recipe. Our editorial team of interns and contributors keep in mind the notion to eating global and thinking local.