When Rachel Cope finds a gap in the market, her first instinct is to fill it. And in the up-and-coming Oklahoma City restaurant market, there have been plenty of gaps to fill. After working front-of-house and managerial positions in a number of local restaurants during and after college, Cope set out to create a concept of her own, inspired by the famous Home Slice Pizza in Austin, Texas.
The newest restaurant in the Italian Village Restaurants group, Vivere, is over 30 years old. The oldest, The Village, is more than 90, opened in 1927 by Alfredo Capitanini and claims to be Chicago's oldest Italian restaurant.
Trademarks, patents, and other legal protections are often associated with inventions, artistic works, and images—but not so much with restaurants. Nevertheless, intellectual property rights encompass everything from a restaurant’s name and logo to proprietary recipes and kitchen processes.
At first glance, East Coast Wings + Grill’s growth plan might seem bold, perhaps even ambitious: Take a 35-unit chicken-wing chain and build it beyond 100 restaurants. Given the casual-dining landscape, where retraction—not expansion—is the buzzword, East Coast Wings would be bucking the trend.
When Dave Goldman finds something he’s passionate about, his first instinct is to run with it. Take his career in the foodservice industry. After starting out at a high-end grocery store at the ripe age of 11, Goldman went on to work in pizza shops, major in hotel and restaurant management at the University of Delaware, and become a partner at Italian Bistro, a concept with a smattering of locations across the Philadelphia area—all before graduating from college.
Even as momentum has slowed in the fast-casual sector, full-service operators and chefs continue to enter the quick-service fray en masse. Some want a crack at becoming the next Shake Shack or Sweetgreen, attracting investors and big potential profits.
Changes are afoot at Beef ‘O’ Brady’s and its sister concept, The Brass Tap. In August, CapitalSpring acquired a majority stake in FSC Franchising Co. LLC, the franchisor of the two chains. A more recent change took place when FSC announced Scott SirLouis as its new chief operating officer.
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.