Once a legend in Laguna Beach, California, prolific restaurateur and chef David Wilhelm resurfaced after a consulting hiatus with a new Southern California concept that he continues to expand: Jimmy’s Famous American Tavern.
Restaurant permits and licenses are not the motivating reason to get into the industry. But if you want to bring your cuisine, your crafted cocktail or beer menu, your unique take on hospitality into the world, you’re going to need the right permits.
Ariel Arce popped open the doors to her very own champagne storyline at the end of June. You might say it’s the 29-year-old’s love letter to her favorite wine. “It’s like you’re walking into somebody’s living room,” she says about the intimate, eclectic, and—above all—approachable wine bar she’s created.
Ruby Tuesday’s days as a publicly traded company are over. NRD Capital completed its acquisition of the beleaguered casual dining chain December 21, and will now take Maryville, Tennessee-based Ruby Tuesday private in a deal valued at $2.
Happy guests are just minutes away when you combine Bush’s Best Easy Entrées Texas Ranchero Pinto Beans with eggs, salsa, queso, and tortillas for this Mexican favorite.
Restaurants today are searching for effective and innovative approaches to build a strong and dependable loyalty base. However between low consumer adoption and the financial challenges these programs can present, there is a significant opportunity to make these programs more effective.
There is nothing overly complicated about what Darden is doing these days. CEO Gene Lee even called it a “back-to-basics operating philosophy” Tuesday as he recapped the company’s bullish second-quarter performance.
On Sunday, Governor Andrew Cuomo of New York announced a proposal to end the tip credit in the state. The tip credit currently allows restaurants to pay tipped employees less than the federal minimum wage and use tips to make up the difference.
Ruby Tuesday revealed Monday that it turned down an offer it received from another suitor on December 12, and that it plans to close on its deal with NRD Capital this Thursday.The offer, which Ruby Tuesday called a “highly conditional and not fully financed proposal,” came from The Boaz Group, LLC, and was actually higher than its NRD Capital agreement.
To restaurant industry insiders and consumers alike, the headlines were jarring.“Danny Meyer Restaurants to Eliminate Tipping,” The New York Times relayed in October 2015, while NPR blared “Danny Meyer to Banish Tipping And Raise Prices At His N.
Do you think you know your customers? Think again. There’s more and more information available to savvy restaurateurs who want to find out everything they can about their guests in order to make more informed decisions about everything from what to put on the menu to how to staff locations.
The so-called “joint-employer” ruling was overturned by a U.S. labor board Thursday. In a 3-2 decision, the Republican controlled National Labor Relations Board reversed the standard it set in a 2015 case involving Browning-Ferris Industries Inc.
Handling sexual harassment claims can be overwhelming and terrifying for every business—from small restaurants to HR professional’s at large food and alcohol industry corporations, but it shouldn’t be.
James Beard Award-winning restaurateur Ken Friedman is the latest industry titan to be hit with sexual harassment accusations. The New York Times released a chilling report Tuesday detailing the accounts of 10 women who have come forward to say Friedman, among other things, groped them, texted employees for nude photos, openly asked for group sex, and let friends and visitors, including Mario Batali, harass employees at his Spotted Pig restaurant, the Michelin-starred eatery helmed by acclaimed Chef April Bloomfield.
It’s no secret that staffing is a perennial challenge for restaurants—a struggle that extends to the gig economy, too. As traditional notions of work shift and on demand–type gigs become widespread, the industry continues to benefit from new apps dedicated to finding and placing restaurant workers at all levels.
