THE HISTORY OF JRC
"At the young age of just 10 years old, my father sat me on an old wooden barstool in the kitchen of his seasonal south Jersey Shore restaurant. It was there that my hospitality industry education began. Like most foodservice professionals, my father was extremely conscious about food, beverage, and labor costs. Later, we opened a year-round themed restaurant offshore. That became one of the Top 500 restaurants in the US for many years.With the rise of craft beer popularity, I developed an aggressive bottled craft & draft beer menu that was industry-leading in Southern NJ. I became obsessed with the efficiency of pouring our draft beer. I studied to design a much more efficient draft beer system. Eventually, my expertise was sought out by other restaurants and casinos in New Jersey, Metro New York, and Metro Philadelphia. I specialized in incremental waste and designed high-efficiency draft beer systems that poured excellent draft beer with minimal waste."James Cicarelli, Founder & CEOHospitality Professional,Consultant, and Inventor
