Adam Burke was The Smith’s first general manager at its original East Village location. In the 12 years that followed, his title changed a handful of times, but his connection to the brand only strengthened.
Roughly 18 months ago, Famous Dave’s was one transaction away having zero corporate stores. In the second quarter of fiscal 2019, the brand reacquired eight franchises to bring the company-run count to 29.
Finding experienced, talented restaurant staff is a tall order in the best of times, but today’s tight job market makes finding reliable help particularly challenging. For restaurants that offer gluten-free dishes—an important option in Italian concepts especially—high turnover and vacancies can place added pressure on management, who must ensure that even inexperienced employees follow safe food-handling procedures.
Family-dining chains around the country can relate to Denny’s plight. A lot can change in nearly seven decades. And while no legacy brand wants to drift from its brand values, holding steady, no matter how stubbornly, is a recipe for disaster, too.
Summer months are some of the busiest for restaurants and diners with outdoor patios, rooftop bars and screened-in seating areas. But while business is booming, pests are making their way closer to these outdoor dining spaces.
If you really want to dissect the heart of Chili’s comeback over the past year and a half, looks to the message. In fiscal 2019, which ended June 26, the 1,612-unit chain didn’t run an LTO, promotional deal, or new initiative.
While the word “heirloom” may call to mind old knickknacks or family treasures, heirloom vegetables have been popping up on menus with increasing frequency as chefs and diners alike have come to appreciate their nuanced flavors and unexpected applications.
Harvest RestaurantExecutive Chef: Jeff DaileyLouisville, KYAt Harvest in Louisville, Kentucky, it’s all about the heirlooms. With 80 percent of its produce coming from farms within a 100-mile radius, Harvest celebrates local food in a way that few other restaurants can match—let alone rival.
J. Alexander’s Holdings could be on the move. Lonnie J. Stout II, executive chairman of the multi-concept company, referenced the red-hot M&A climate for restaurants ahead of Friday’s second-quarter report.
After 35 years, one of Chicago’s most iconic fine-dining, Michelin-starred restaurants continues to remain as strong as ever. That means Spiaggia’s exceptional, 800-bottle wine list, along with four on-site sommeliers and highly trained staff, have to as well.
At the back-end of 2018, Chuy’s put the brakes on new-market expansion. This wasn’t a reactionary decision as much as a preemptive one. The Tex-Mex chain was working internally on an eSite tool capable of presenting a psychographic profile of top areas.
Some pundits have approached restaurant growth with caution in recent quarters. Is there a ceiling to off-premises expansion? What is the limit to price taking? Are these methods sustainable fixes to counteract fewer visits? July’s results might provide a glimpse into that future, if innovation doesn’t keep pace.
“Do I know everything?” Derek Brown asks. “Absolutely not.” It’s a humble admission for our nation’s first chief spirits adviser, appointed in 2015 by the U.S. National Archives. Brown, president of the Drink Company bar and pub in D.
Across the restaurant industry, same-store sales growth—although modest—remains consistent. This past quarter same-store sales for publicly traded brands increased 1.5 percent, according to BDO’s benchmarking report The Counter.
The optimum storage of food products in a restaurant environment is key to prioritizing function and safety in your food business. Outside of opening hours, restaurant kitchens are busy areas of activity before the first guests arrive, and after the doors close for the day.