In the restaurant game, there is no singular path to high revenues. This emerged as the one prevailing truth when FSR began its quest to highlight 10 of America's highest-performing, stand-alone restaurants.
Casual dining, where checks average $12 to $50 and there is some alcohol service, is still clawing out of a deep hole that saw customers trading down to quick service and fast casual. However, in 2012 this sector captured sales and unit growth, and continues to reassert itself in the American consumers' consciousness.
The nation's top 10 restaurant groups collectively managed more than $33 billion in 2012 revenues and more than 12,000 restaurants .From DineEquity's completed push to franchise 99 percent of the Applebee's system to the retirement of venerable Ruby Tuesday executive Sandy Beall, America's highest-performing restaurant groups made waves of strategic plays to bolster relevancy, heighten profitability, and attract guests.
Upscale dining, characterized primarily by dinner-focused concepts with extensive beverage programs and check averages above $50, was battered by the recession's money-saving realities. But things are finally looking up for the restaurant industry's upscale-dining stalwarts—with sales growth and unit growth in 2012 among most of the segment's major players.
Family dining—typically defined by check averages below $12 and with very limited or no alcohol service—faces an all-out battle for relevancy amid sharpening competition and shifting consumer-dining habits.
It’s a whole new era in Twin City’s cocktail culture. From bespoke oak-aged creations to boldly reinterpreted classic libations, the new cocktails at the Living Room are destined to make as big an impression on the Minneapolis lounge scene as the W Hotel itself has.
Executive chef Sebastien Archambault and chef de Cuisine John Melfi are introducing new items on Blue Duck Tavern’s menu to capture the essence of summer, while newly appointed sommelier Gene Alexeyev is at the ready to suggest delicious wine pairings.
On Sunday, June 23, Marcel’s by chef Robert Wiedmaier was honored with Wine Program of the Year at the 2013 RAMMYS Awards presented by the Restaurant Association of Metropolitan Washington. With more than 16 pages of unique and rare wine listings – as curated by Wine Director Ramon Narvaez and Sommelier Moez Ben-Achour – Marcel’s is highly regarded for its selections of globe-trotting wines, predominately from France, that pair exquisitely with Wiedmaier’s haute-French cuisine.
Cocktails on tap, punch, barrel-aged cocktails, and bottled cocktails—these are some of the hottest trends hitting the bar in recent years. None are flavor trends, but rather changes in format from standard, individual-size drinks.
Tales of the Cocktail, in its on-going effort to support and cultivate the international bartending community, has established a new scholarship program that will allow 10 former apprentices to complete the prestigious Beverage Alcohol Resource (B.
New to Tales of the Cocktail, the Vermouth Institute is a crash course on one of the world’s most underappreciated spirits. Over the course of three seminars you will learn everything you didn’t even know you wanted to know about Vermouth including it’s rich history, its role in some of the world’s most iconic cocktails, and how to pair it with different foods.
Perlick Corportation, a leader in total package bar equipment, beverage dispensing systems, and luxury residential undercounter refrigeration, launched the 60-inch Dual-Zone Wine Center on June 4. As part of Perlick’s new back bar line, it is the first customizable wine center to feature configuration options including a factory engineered wine keg dispensing system, full-extension shelves for standard wine bottle storage, and drawers for upright, open wine bottle storage.
Following the largest nomination pool in the history of the show and a rigorous judging process by the most respected minds in the cocktail industry, the Top Four finalists have been selected for the 7th Annual Spirited Awards.
William Smith, now general manager of Jackson 20 and The Grille at Morrison House in Alexandria, Virginia, recalls some disastrous incidents from his 17-year-career—but none as traumatic as when an obese customer broke through his barstool, falling to the floor.