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.
For foodservice workers seeking specific culinary skills, it hasn’t been easy to find funding for specialties such as culinary science and meat production. Thanks to the North American Meat Institute, that’s changed.
Randy Dewitt can only imagine what this would have felt like 20 years ago. Like many aspiring restaurateurs, his pockets were full of passion and little else.“I just think it’s the coolest foodservice concept to come along in my entire career,” Dewitt says.
The Kendall College Trust was kind of born from the college itself. When Kendall was bought by Laureate Education, the trust was created as a charitable arm. Early on we awarded scholarships to culinary hospitality students in smaller amounts—$1,000 or $2,000.
Personal growth is essential for all people, and it encompasses many things that change the way a person thinks, acts, and feels. A combination of experience, education, and effort are required to change the way one exists in relation to the world.
Cheap beer, seamy clubs, and of course baseball: A dozen years ago these were the draws to Boston’s Kenmore Square, in the shadow of Fenway Park. So, when restaurateur Garrett Harker—the one-time general manager of No.
Recognized in 2015 by FSR as one of the Top 10 Fastest-Growing Full-Service Chains, Firebirds Wood Fired Grill continues to expand across the country. Founded in 2000 in Charlotte, North Carolina, by restaurateur Dennis Thompson, the 42-unit upscale-polished concept focuses the menu on its namesake wood-fired grill, churning out steaks, chicken, burgers, ribs, seafood, and even vegetable-forward dishes with that signature smoky flavor and slow-cooked appeal.