In this issue, we cover technology in the kitchen helping restaurants, how to improve food cost, features to look for in a modern POS, and reveals emerging spice blends. This issue brings us several compelling new stories, including celebrity chef, co-host and caterer Carla Hall’s deep ties to the D.C. community, the evolution of Georgetown and how that plays into its prospects to attract more restaurants, a story on two RAMMYS-nominated cocktail programs and of course, our RAMMYS winners list.