Restaurant fads arrive almost daily these days. Ramen and Asian fusion are in, restaurant kiosks proliferate, and tablet eateries, executed without servers, are spiking, and The New Yorker recently profiled a “pan-Soviet fusion” eatery located in, where else, Brooklyn? But there’s one trusty standby that never seems to fade: the classic steakhouse.
Creating a unique and diverse wine experience with wine by-the-glass offerings is as important to customer engagement as providing a wealth of chef-inspired menu items. Opening the door to greater wine consumption by encouraging consumers to sample a larger number of vintages is a huge opportunity for restaurants.
A lot of restaurants claim to put their city or town on the map. But when Okeechobee Steakhouse opened in West Palm Beach, Florida, on an October day in 1947, there wasn’t an atlas or road that could even find the place.
A restaurant that treats every customer like a rock star—that is the vision of Rock & Brews, a casual-dining eatery that features music videos from classic rock bands and music-themed dishes. But unlike other pop culture chains, Rock & Brews is a food-first concept with music embedded in its DNA.
Recently, I was honored to represent the International Franchise Association along with 500 franchisees, fellow franchisors, and vendors in Washington D.C. as part of an effort to oppose joint employer standards which threaten the foundation of the American franchise model.
The news has been hard to miss lately. Four major hurricanes hurtled toward American shores, knocking out power, flooding buildings, and ruining lives and businesses in one fell swoop.And many experts agree these catastrophic events are only going to get worse and more frequent.
Tell me about the Hospitality Sector Registered Apprenticeship project. How did it come into being?Last year, the U.S. Department of Labor (DOL) invested $90 million in Apprenticeship USA to help states accelerate apprenticeship strategies and grow programs in new industries to provide economic opportunities for more Americans.
Guys on the go: that would be Michael and Steve. Chef Michael Solomonov was about to take one of his frequent trips back to Israel, where he still has family and where he’d love to open a Federal Donuts, and the entrepreneurial-spirited Steve Cook was walking from Rooster Soup Co.
When Lisa Wong opened her first restaurant at age 18 with the $7,000 she had saved for college, she knew it was a big risk.Her business partner backed out at the last minute. Nevertheless, Wong overcame the obstacles and led her restaurant, Lisa’s Mexican Restaurant, to success in San Antonio, Texas.
Mapping a timeline of the buildings that house Michigan restaurant group Union Joints’ seven concepts is much like chronicling the development of an entire community.You could start with the Baptist church constructed in the 1840s and then note one of the oldest family-owned garages before highlighting the fire hall constructed in 1938.
For many people, Willie Degel might be most recognizable from his time as the host of Food Network’s popular series Restaurant Stakeout. But the opinionated, intense, and authentic food professional remains on the front lines of the restaurant industry, a place he says resembles a figurative battlefield these days.
There’s a new meaning for “green eggs and ham” in Denver, Colorado, thanks to the commitment one breakfast-centric concept has made to sustainable practices.Founded in 2006 by brothers Jon and Adam Schlegel, Snooze, an A.