As another Miami summer descended upon the famed Fontainebleau, Michael Mina decided his fine-dining restaurant could use a vacation. In the space formerly occupied by Michael Mina 74, he wanted to open a casual, relaxed venue where sunscreen-soaked guests could feel as comfortable in board shorts as they would in dinner jackets.
Nowadays, everyone is a food critic. Consequential opinions that were once reserved for the "professionals" from the Food Section at The New York Times are now possible for any person with a cellphone and a grudge.
Led by Per Se Executive Sous Chef Mathew Peters and Commis Harrison Turone, Team USA won gold at the Bocuse d’Or Wednesday, the first time in the event’s 30-year history Americans have come out on top.
There are a lot of different pieces that go into getting (and keeping) a restaurant up-and-running. From crafting seasonal menus to staff training, restaurant owners have a lot to balance in order to provide top-notch service to their diners.
Bob Evans restaurants was sold in a deal valued at $565 million, which will split the restaurant division from the brand’s fast growing packaged foods business.Golden Gate Capital, which owns California Pizza Kitchen and Red Lobster, purchased the 523-unit brand and will put it on a path to accelerated growth, says Bob Evans president John Fisher.
Sprinkled throughout this story are suggestions and innovations from restaurant owners and operators, culminating in a presentation of 100 Best Practices to consider for 2017. We thought this list would be a fun and productive way to kick off the New Year, but a list that could be just as important is what not to do.
As costs and profit margins continue to tighten in the restaurant industry, chefs and restaurateurs have had to become more innovative, not just in their menu items and cooking or presentation techniques, but also in the way they run their businesses.
In 1990, cookbook author and culinary educator Richard Grausman piloted a French cooking program in 12 New York City classrooms. But he noticed many of the students lacked not only job skills, but also prospects for a college education.
Raymond Griffin will be the first to admit he got taken. The $35,000 dream turned into a $100,000 one. Then came food costs, labor costs, bad hires, and even worse hours.“I got hammered pretty bad,” he says.
Each fall when I attend the Great American Beer Festival (GABF) in Denver, there’s always a point when I stop whatever I’m doing, gaze across the hall of the Colorado Convention Center, and marvel at just how far beer has come.
Technology is evolving, and it’s taking restaurants with it. Driven by consumer demand and expectations, restaurants are adapting to today’s culture by implementing tools that allow them to remain competitive, like online waitlists, scheduling, loyalty programs, and other adaptions for operational efficiencies.
Twenty-one years ago in Mount Shasta, California, Black Bear Diner opened its doors with the goal of being a small restaurant serving its community. That commitment to the community continues today but what started as a single location has blossomed into 85 locations across Arizona, California, Colorado, Idaho, Nevada, Oregon, Utah, and Washington.
On a hot weekday in the middle of September, in a back room at Champagne Mailly—a cooperative dating back to the 1920s and deep in the heart of Champagne, France—local wine growers hash out a plan for the ceremonial start of harvest.
Compliance with the Americans with Disabilities Act (ADA) is not a novel concept for the restaurant industry. Since the ADA’s enactment, restaurants have grappled with ways to ensure that they are accessible to individuals with disabilities.