Stub

Some Tips for Restaurateurs On Tip Reporting

I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department). I’ve been a busboy, a waiter, a bartender, and manager. My brothers were chefs, my sisters waitresses, and my father was a restaurant owner and worked in restaurants all his life.

Being A Franchisee

Mike ScanlonAfter nearly a quarter century as a successful casual-restaurant franchisee, Mike Scanlon still finds the business exciting.And challenging.“There are a lot of casual restaurants out here, and each one is trying to be relevant and stand out in the crowd,” says Scanlon, 57, president and chief executive of Thomas & King, one of Applebee’s biggest franchise operators.

The Menu Experience Can Make or Break

When I dine out, I really love to read and evaluate the menu. I have always enjoyed discovering how various full-service restaurants establish a personality through the verbiage and through the descriptions of the dishes they turn out.

2012 Consumer Expected To Be At Standstill

Martin O’Dowd runs Hurricane Grill & Wings, an emerging casual-dining brand of 47 stores across eight states. Since early 2009, O’Dowd’s witnessed consumers increasingly let loose.

How to Start the Design Process

I am always curious about the design process. How do you work with the restaurant? Do they tell you flat out, we want to attract women versus men? How do you make a place welcoming for both sexes? I am sure there are different ways to do that.

Dean Poll: A New York Restaurateur At The Center Of It All

Dean Poll determinedly runs a tight ship at the Boathouse, the famous fine-dining restaurant set amid the bucolic surroundings of New York’s Central Park.The iconic restaurant and banquet facility, which boasts outdoor dining along with unrivaled views of the lake in Central Park, has been the setting for myriad weddings big and small, has served as the backdrop for many a movie filmed on location in New York City, and has catered to the needs of locals and tourists alike looking to experience high-end dining in the most picturesque location the city has to offer.

Subtlety: When Less Is More

I have had the pleasure of participating in the Ask the Experts booth at the National Restaurant Association Restaurant, Hotel-Motel Show for three years now. Ask the Design Experts is a free 30-minute private consultation with leading front- and back-of-house designers and management consultants in cooperation with Foodservice Consultants Society International (FCSI).