Steal this from us right now!

Hey Atlanta Startups!

Today we pushed out a new release of our platform.

• Bug fixes? Check
• Sweet new resume interface? You know this
• Deeper facebook integration? Boom
• Sweet new “Made in Atlanta” logo in our footer? HELL YES

Wait, what was that last part? That’s right folks. We&Co is an Atlanta company and we’re darn proud of it. So proud in fact that we updated our footer to include a special “Made In Atlanta” logo.

So, if you’re an Atlanta startup (or even if you’re not a startup), we encourage you steal this sweet little logo from us right away and put on to your website.

We’re Atlanta. And we’re awesome.

Check it out on our website now: www.weand.co

Reputation for Excellence

By : Nikki Jordan

Atlanta is one of those cities that has yet to perfect the dim sum trend that has been on point in other areas like New York and Boston. Luckily Atlanta has found its savior in Yum Bunz, the newest project from Mike Blum and Guy Wong that brings us the best in dim sum––and fast! We imagine much can’t go wrong with this concept, especially with these two at the helm. Plus, since you are the company you keep, these gentlemen are in very good company. We take a deeper look at the six degrees of separation between Yum Bunz and other We&Co clients, and what these connections mean for Yum Bunz.

First let’s look at The Real Chow Baby, Mike Blum and Chip Joyner’s popular restaurant— a real hot spot for the area’s lunch crowd and a favorite among Atlanta area patrons who would like nothing more than a great meal fast. Blum, co-creator of the stir-fry based restaurants, is no stranger to quick-service concepts.   His idea for Yum Bunz brings Atlanta more accessibility while providing quality dim sum.

Then there’s Guy Wong, who also owns Miso Izakaya, the popular Japanese restaurant located in the Old Fourth Ward that has developed a cult-like following.  Known for his authenticity, Wong serves up outstanding dishes, including authentic ramen. He is introducing Atlanta to proper dim sum, with bao being the obvious standout at Yum Bunz. These fluffy Chinese buns, stuffed with barbecued roast pork and other fillings, are sure to attract their own following of cult-like proportions.

With the theme of authenticity in mind, we introduce you to Fable T. Jeon, Wong’s Beverage Director at Miso Izakaya. A craftsman at tending bar and a real innovator in the Atlanta beverage scene, Fable’s ability to elevate a restaurant’s bar is uncanny.  It’s no wonder that restaurateur Farshid Arshid enlisted Fable to assist in the opening of highly anticipated Umi Sushi. With patrons like Sir Elton John making an appearance, Umi Sushi is not taking any chances, and expects nothing more than the absolute best. And like Arshid, Wong clearly has high expectations in his own establishments, and will surely be bringing that same outlook to Yum Bunz.

With their reputations for excellence and authenticity established, we are excited to see what Blum and Wong have in store for us with their new venture. Yum Bunz is certain to add to the diversity of Atlanta’s expanding dining scene, and a welcome addition.
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Yum Bunz is now hiring all positions. Check out them & the restaurants mentioned above at weand.co

Destined for Success

By: Nikki Jordan

Walking into King + Duke on opening night, we could feel the excitement and anticipation from the staff as they greeted their first guests of the evening.  As we entered we noticed the open space, a breath of fresh air compared to the neighboring establishments in Buckhead. King + Duke’s layout lets patrons in on all of the happenings of the restaurant. There’s an open chef station sporting a 24-foot wood burning hearth, with Executive Chef Joe Schafer and his staff at the helm, and to the left is a striking bar that resembles an impressive library study, not to mention the outdoor patio that extends itself beyond large windows that line the front of the restaurant —a barrier that doesn’t impose on the ambiance, but rather includes its patrons’ in on the excitement.

A vivacious server greeted us, eager to tell us all about the menu and its offerings, suggesting we peek through the beverage list first. We find the extensive list behind a bounded cover with the title The Adventures of Huckleberry Finn, which we are told is the inspiration behind the name and concept of the restaurant. Settling on beers to start, a Whale’s Tale Pale Ale and a Bell’s Two-Hearted IPA, we then make our way over to the menu to check out the Bites & Starters section. Chef Ford Fry’s signature Deviled Eggs have made it onto the menu with Virginia Ham and Pickled Celery plus a Crudités with Whipped House Ricotta, Lemon and Toast. After hearing so much about the bone marrow that is strategically placed throughout the menu, we decide on the Roasted Bone Marrow starter with Smoked Mushroom Salad, Short Rib Marmalade, and Toast. When this dish was brought out it was exactly as we imagined, but better. Food has never tasted so good and we came close to requesting seconds! Instead, we were steered in the direction of entrees, Fish, Fowl, and Farm, if you will. 

It seems that you couldn’t go wrong with any one of the entrée selections from North Georgia Brook Trout cooked “Boy Scout Style” with a Spring Vegetable Salad, Brown Butter and Almonds to the Bone-In NY Strip aged 28 days, Slow Roasted served with Charred Local Tomato. We went with the Pasture Chicken Leg with Buttered Yukons, Roasted Mushroom & Bacon Lardons with Chicken Jus and the Mississippi Rabbit served with Farro Salad and Rabbit Liver Toast.  Both were served with such presence, we almost didn’t want to eat it, but when we did, we didn’t want it to end. The flavors were so subtle, yet very precise, each bite complementing the next. 

With Pastry Chef Chrysta Poulos behind desserts at King + Duke, we had to save room for our last course. After being briefed on each dessert, we decided on the Dates & Ale, a dish that Chef Poulos has been perfecting for the last 8 years. The Warm Sticky Toffee Pudding with Sweetwater IPA Cream could not have been a more perfect ending to our meal––A real down-home dish and a standout at that.  It encompassed everything about the restaurant by complementing the wood-fire techniques mentioned throughout the menu. 

When Chef Ford Fry explains his newest concept he refers to the characters in the classic aforementioned American novel, The Adventures of Huckleberry Finn, by Mark Twain, the same characters his restaurant is named after. These characters, although poor, are known for putting a lavish spin on their lifestyle. Fry believes this is how they would have achieved their meals, using simple wood-burning techniques while elevating flavors and presentation. After talking with Chef Fry, complimenting him and his staff on their newest achievement, we could tell a lot of time and effort had been put into this amazing culinary project. But with hardship comes great success, and we believe this restaurant is destined for it. 
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[photo credit: Eater Atlanta]

King + Duke is now Open. If you would like to work for Chef Fry or any other established Atlanta area chef’s check out weand.co for more details

Creating a resume just got a whole lot easier

By: TJ

Ok, seriously, who out there *actually* likes creating a resume? Picking out fonts, which jobs do I share, what format should I use, do I really tell people I’m great at break dancing (it depends!). That kind of stuff. The answer is “no one likes it”.

Our goal at We&Co, besides being awesome, has been to make life easier on two main groups of people: folks who work in hospitality and retail, and the folks who hire the folks who work in hospitality and retail.

Of late, our focus has been on the hiring folks (here). With yesterday’s release, we’re back to focusing on you, the industry professional. We’ve made it really easy to create a resume! That’s right, no more fumbling with stupid word docs. No more templates to download. Now all you need to do is come to We&Co, fill out a super simple webpage, and voila, we have a PDF resume waiting for you! Feel free to send to use it to apply to any job on We&Co. Or on any site. We don’t mind you sharing :)

To access this handy feature, click on the “My Resume” button in the top

Depending on whether you’re a brand new user or an oldie-but-goodie like me, the next page you’ll see will look like this:

On this page you can either upload a resume if you already have one OR use our handy resume creator to view and download your resume

As always, to get the very best resume possible from our system, go to the “Edit Profile” page (www.weand.co/views/myaccount) and fill out as much as possible. The more you tell us, the better resume we can provide.

When all of this is said and done, you’ll end up with a resume that looks like this:

Odds are you’re much better looking than the goofy looking dude at the top.

In the future we’ll be offering different resume styles and templates for you to choose from.

As always, we love feedback. Hit me up at tj@weand.co or jared@weand.co if you have any suggestions. 

Optimal Hope for Future Unfoldings

By: Nikki Jordan

Chef Ford Fry has always had a knack for sharing his passion, as well as diversity in  each of his restaurants, most notably The Optimist. This fish camp & oyster bar that came to us last May, provides the freshest oysters this side of the East…and West coasts. With plenty of accolades, including Esquire Magazine’s ‘Restaurant of the Year’ title, Atlanta seems to agree that The Optimist is a standout for this city’s dining scene.

When visiting The Optimist, head over to The Oyster Bar upon arrival. There you’ll find a rotating selection of fresh oysters on ice or roasted in the wood-fired oven. Here oysters are served with fresh horseradish and mignonette––as they should be. Beyond the folding doors, you’ll find yourself in the courtyard where table seating gives you the ability to enjoy oysters, small plates and perhaps a pitcher of the Fish House Punch, a colonial classic with Goling’s Black Rum, Hennessy V.S. Cognac, Black Tea, Sugar, Lemon and Leopold Brothers’ Peach Whiskey. Don’t forget to play a round of putt-putt before heading back inside, where the main attractions unfold on the menu.

Throughout The Optimist’s bill of fare you’ll notice Fry’s southern roots as well as his culinary background from the north. These influences include a N’awlins style gumbo, a Charleston approach on she-crab soup and lobster rolls that pay homage to the New England favorite––and that’s just the start!

Looking deeper into the menu, you’ll find wood-hearth options interspersed with exotic touches by Executive Chef Adam Evans. For a fish selection try the Crispy Acadian Redfish served with Garlicky Ginger Sauce and Charred Peppers. Or for a farm alternative, find the Confit Duck Leg with Poached Egg Frisee and Duck Ham.

And don’t dismiss dessert just yet. Once you see the Savannah Beignets being served at the table across the way, you’ll change your mind. So make room, and order up those delicious morsels served with bourbon praline and fired pecans. Or perhaps you’ll want something a little lighter to take outside when re-visiting that rousing game of putt-putt––the Creamsicle Push Pop is a fantastic option for the warmer weather!

Upon leaving the restaurant, note the subtle nautical décor––The Optimist refers to a small sailing dinghy, but with high-vaulted ceilings and an open kitchen in the old warehouse that now occupies the restaurant, you would think you were inside a grand ship instead of a small sailing boat. But we imagine this restaurant is the small boat that will sail this city into wider culinary waters. 

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The Optimist is now hiring experienced line cooks, to apply check out weand.co/biz/theoptimist

Featured Users

By: TJ Muehleman

I like to think there are two kinds of hiring in the service industry:

Proactive:

This is the kind where you’re actually thinking long term. Think of patio season — you know roughly when it starts (though Atlanta’s whacky weather doesn’t help figure that out) so you can put out a job ad weeks in advance and wait for the quality candidates to come flowing in. We all strive to be proactive hirers but sometimes we fall short. Which leads to…

Reactive:

The other kind, the one we all dread, is the reactive kind. This is where you’ve had a line cook or a server call out or no-show last minute and you’re left wondering “holy cow, I can’t wait a couple of days for quality people to trickle in!”

At We&Co, we’ve pretty much mastered helping you solve the first problem. The second problem, the “I need someone NOW” is what we’ve been working on. With our latest release, we now offer up “featured” users. These are folks that fit the description of someone you’re looking for. Someone that you can call up right now and see if they’re interested in coming in for an interview. No more waiting for applicants. Now you can go to them. 

To take advantage of this new feature, simply log in to your dashboard and go view the applicants for any of your current openings. 

At the the top of the page, you’ll see a new option for viewing candidates:

Simply click on the “Featured” tab at the far right. You’ll be presented with up to 15 “featured” users along w/ their pictures, names, and recent work history. See someone you want to talk to? Click “like”. They’ll be moved into your “Liked” queue and you’ll be able contact them. Don’t like someone you see? Click on “hide” and they’ll be removed from your queue. You can refresh this queue anytime you’d like by simply liking and hiding folks. Super easy, right?

If you’re reading this and thinking to yourself, “Sweet! I want that”, head on over here and let us know you’re interested!

“Lift up again, lighten, relieve”

By: Nikki Jordan

Relevant — a word used quite frequently these days to describe one of Atlanta’s darling restaurants, JCT. Kitchen & Bar. While Chef Ford Fry may be off expanding his empire (a total of three new ventures expected to open this year, including highly anticipated King + Duke), his pride and joy remains with JCT. Kitchen.  Fry created an entire concept around his Southern roots with JCT. Kitchen that is relevant in today’s Atlanta culinary scene.   To prove where his priorities are, Chef Fry has invited new Executive Chef E.J. Hodgkinson to re-introduce you to dishes inspired by his Southern roots. 

While there are many changes to come, you’ll already see Hodgkinson’s influence taking root. He says his goals are twofold: to bring recognition back to the restaurant and to elevate the level of the food. [AJC]

Although many of us have been dazzled by newcomers’ promising flavor adventures and foreign concepts, one thing remains the same: Atlanta is in the South and will always be southern. That is why JCT. Kitchen remains a true southern original. Its offerings of delightful southern fare include their Deviled Eggs with Benton’s Country Ham,  “Chicken & Dumplings” that would make grandma swoon: think confit chicken leg and house made ricotta dumplings paired with local vegetables.  And there’s always the JCT. Fried Chicken if you come early!

With the menu under the controls of Hodgkinson, you’re likely to see some old favorites, like the Farm Stand Salad, take on new life with Hodgkinson’s trust and relationship with local farmers. Guests will still enjoy southern favorites with no compromise to Hodgkinson’s ability to utilize only the freshest ingredients. And with Chef Fry at the helm, employing other like-minded chefs with a passion for food and a will for greatness, we can only look forward to the many things to come from this very relevant establishment.   

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 JCT. Kitchen & Bar is now hiring servers, to apply check out weand.co/biz/jct

Relevant- from the Latin relevans, present active participle of relevo: “lift up again, lighten, relieve” 

Foursquare for jobs

It’s been nearly 20 years since I started looking for my very first job. This was when you paid per minute to access the internet and the idea of a “cell” phone was something you carried around on your back. I literally walked around my town, walking store to store looking for now hiring signs. 

Fast forward to 2013 and….well….things are basically the same if you’re looking for a hospitality job. Finding jobs around you is pretty much the suck. There are a few sites that offer job maps, but all they do is tell you where the jobs are in a given city and don’t automatically do a proximity search nearby — think of it as a foursquare for jobs.

What I’m trying to say is, what if you’re hanging out on the westside of Atlanta and you’re wondering “Hey, this neighborhood is full of cool places. I wonder if any of them are hiring?”

Now you can do that! Fire up your fancy handheld cellular smartphone and voila, the jobs that are around you become clear as day.

That’s right, via our mobile web site, we now geolocate you and tell you which jobs are currently available around you. Not just in your city — Like right next to you!

You can click on the job to get more info and even apply, right from the comfort of your fancy iPhone, Android, or, um, blackberry (but seriously, comeonnow).

If there are no jobs in your immediate vicinity, that’s cool, click the map and up pops all the jobs in your city (only available in Atlanta but be on the look out for your town coming soon).

Applying for a job has never been easier. 

Give it a whirl today by opening your browser and going to http://www.weand.co

—TJ

Arrr-gosy, Matey.

THE ONE to be at.

By: Nikki Jordan

It’s 9 o’clock on Friday night, and you’ve got about two hours to kill until the night really begins. Put down that $6 bottle of Pinot Grigio, throw away those leftover nachos and go call you’re friends, ‘cause it’s Shochu time! Oh, you don’t know what Shochu is? How about we let THE ONE introduce you to this Japanese gem and you can thank us later––and yes, we’ll accept a round of drinks; we’re fond of the citrus sudachi! 

After you’ve downed your first round of Shochu at this Brookhaven hot-spot, take a gander at the cold section of their menu where you’ll be able to offer your guests more shots (no, not those, the edible kind!). We don’t want your night to end before it’s even starts, now do we? Say “hello” to the Yellowtail Jalapeno Shots––four shots you’ll want to savor––with cilantro, sriracha, radish, balsamic pearl, and honey yuzu.

Now that we’ve got you started, let’s talk sushi. “What kind”, you ask? Well we think THE ONE has a pretty killer list of signature rolls, so let’s start there. If it’s an ‘out on the town’ kind of night with the ladies, may we suggest the Sex and the City Roll? Spicy tuna, tempura flakes, tuna, mango, avocado and a sweet soy glaze & creamy spicy drizzle make up this delicious creation. And how about setting it off with a Tokyo M&M––think Makers, sake and a Barley Tea Popsicle, yum! Now if it’s a ‘just got the promotion’ kind of night, you’re getting the Foie Gras Nigiri. With shiso, honey miso glaze, a pomegranate foam, and balsamic pearl, this one speaks volumes. Or if it’s just an ‘out with good friends, enjoying great company’ kind of night, then we highly recommend the L.O.L. Roll with salmon, mango, cream cheese and soy paper––flash fried topped with a spicy crab tuna mix and lotus root chips. This one’s sure to get the good times rollin’! Oh, we’re ready for drinks again? Slow down there champ. How ‘bout we order one last meal for the table. And we know exactly what to get you: Spicy Tuna on the Rocks, crispy sushi rice balls with jalapeno, cilantro and soy garlic chili.

Alright, now we can talk real drinks. Of course, you can have more Shochu. Go right ahead! But did we mention THE ONE also imports their beers from Japan? How about trying the Samurai Barley on for size? At 10 percent ABV you and your friends will be good to go for the rest of the night. And yes, it’s completely natural squashing all plans to go out so you can continue this fantastic evening at THE ONE. Happens all the time! 

A warm and relaxed dining experience in an industrial interior decor, THE ONE is a modern interpretation of a traditional Japanese restaurant. Sushi, sashimi, and new Asian cuisine served tapas-style with a full bar in a relaxed dining atmosphere.

THE ONE Sushi + is now hiring, to apply check out weand.co/biz/theonesushiplus