When restaurateur Alex Sgourdos approached consultant Michael Whiteman for advice on whether he should transform an underground bank vault into a restaurant, Whiteman’s answer was an absolute yes.What’s now known as Butcher & Banker was formerly a 1930s bank.
Darden has been up front about its struggles with Cheddar’s Scratch Kitchen. The casual chain, purchased for $780 million last April, was the only concept in Darden’s eight-brand portfolio to report negative same-store sales in the fourth quarter at negative 4.
A good concept can work even in an auspicious time. In 2008, the U.S. economy was staggering during the throes of The Great Recession. Many consumers were batting down the hatches and focusing exclusively on necessities.
Full-service barbecue menus balance long-established roots with creativity in an effort to honor history while also staying relevant. Plates still represent traditional methods, but pitmasters are experimenting with what can be smoked while attending to diners’ changing desires.
IHOP took a “critical step” in its off-premises expansion Tuesday. In the latest news in what’s been an eventful 60th year in business, the Dine Brands chain announced the rollout of its first, and largest, national delivery program to date.
You know Vivian Howard as the star of award-winning TV show “A Chef’s Life.” Author of “Deep Run Roots,” and the visionary behind Kinston, North Carolina, restaurant Chef & the Farmer, Howard is as renowned for her philanthropic touch as her cooking prowess.
To enhance the group dining experience, a growing number of establishments feature communal cocktails served in everything from punch bowls to coconut shells. “These large-format drinks bring with them the spirit of conviviality,” says Kyle Chamberlin, publications manager at market research firm Datassential, which recently included the trend in its Spring 2018 issue of TIPS.
Chef Aaron Cuschieri is a midwest “fried chicken, mashed potatoes, and peas” American, he says, who grew up in Detroit and has lived in Chicago for the past eight years. His culinary career has included fine-dining establishments, as well as experience working with cultural cuisine all-stars like acclaimed Japanese chef Takashi Yagihashi of Tabo Sushi in Chicago and Slurping Turtle in Chicago and Ann Arbor, Michigan.
While slow and steady, restaurant sales are still trending in the right direction, according to TDn2K’s latest Black Box Intelligence, which gathers weekly sales data from more than 30,000 locations representing 170-plus brands and nearly $70 billion in annual sales.
With this recipe from Butterball Foodservice, twist a classic bacon, lettuce and tomato sandwich by incorporating sliced turkey breast; a spread of avocado mayonnaise; and toasted, rosemary-topped focaccia to give this sandwich extra flavor.
The majority of Iron Chef Jose Garces’ portfolio of restaurants have been sold for $8 million in cash to 3BM1, a company funded by Ballard Brands and Philadelphia-based investor David Maser. Garces will stick on as chief culinary officer.
If ever a single individual could usher in the next wave in dining—or fitness or reading or philosophy—it would almost certainly be Oprah Winfrey. News broke Wednesday that Winfrey would be investing an undisclosed sum in health-focused chain True Food Kitchen.
This past May, Famous Dave’s turned a corner. The Minnetonka, Minnesota-based barbecue brand reported its first quarter of profitability since Q2 of 2016, posting net income of $998,000, or 13 cents per share, compared to net loss of $1.
Chef Dan Barber’s Pocantico Hills, New York, icon Blue Hill at Stone Barns was just named the world’s 12th best restaurant, and Chef Barber earned Chefs’ Choice Award. Among the pantheon of America’s great culinary minds, Barber holds a spot at the very top.