From guilty pleasures to indulge in after a night out with friends to composed dishes to catch solo after a 12-hour workday, full-service late-night menus capture a diverse audience of dark-hour diners.
Mike Isabella, a former “Top Chef” contestant who turned his stint on the reality TV show into an 11-location, $30 million restaurant empire in the nation’s capital, is the latest food industry figure accused of sexual harassment.
Darden Restaurants is cutting the cord on Wildfish Seafood Grille, the small concept it purchased along with Eddie V’s for $59 million cash six years ago. The restaurant’s Scottsdale, Arizona, location closed over the weekend, and Darden spokesman Hunter Robinson told the Phoenix Business Journal that it will transition the two other units—in San Antonio and Newport Beach, California—into Eddie V’s in the coming months.
Talking with Kismet owners Sara Kramer and Sarah Hymanson during my first week at FSR was, well, kismet. I had just moved from Los Angeles, where one of the most dynamic food scenes in the country is constantly sending us new menus and chefs to watch.
Chef Joshua McFadden, from Ava Gene’s Restaurant, mixes up this Cucumber, Celery, Blueberry & Pistachio Salad from the U.S. Highbush Blueberry Council.This cucumber, celery, blueberry and pistachio salad hits every flavor note—sweet, sour, salty, bitter … and it’s all kinds of crunchy.
Since Yelp’s inception in 2004, consumers have posted more than 24 million restaurant reviews on the platform. That figure doesn’t even include the mountain of reviews that appear on other sites: Google, TripAdvisor, Facebook, and OpenTable.
After five years as a cocktail-only spot, Alley Twenty Six’s owner Shannon Healy took advantage of the sudden availability of the space next door to his downtown Durham, North Carolina bar and built a kitchen.
Restaurant operators and managers had a lot thrown at them last year. New and expanded labor legislation in big cities and across entire states have complicated compliance for some businesses and sowed uncertainty among others.
Trademarks, patents, and other legal protections are often associated with inventions, artistic works, and images—but not so much with restaurants. Nevertheless, intellectual property rights encompass everything from a restaurant’s name and logo to proprietary recipes and kitchen processes.
America loves cocktails, and it loves chocolate. So, with both products experiencing growth, why not put them together? The result has been an evolution of chocolate martinis, chocolate Manhattans, and numerous cocktails featuring products that range from chocolate-infused spirits and chocolate liqueurs to chocolate nibs and Oreo cookies.
While you might be thinking about an opportunity to implement a mobile loyalty or ordering solution into your business, you are probably trying to find answers to the most worrying questions. Like, if it is possible to somehow include Baby Boomers you have among your customers into the segment to promote your mobile app to.
Since launching with 24 products in 2016, US Foods has expanded its Serve Good program to more than 300 offerings across a myriad of categories: seafood, organic, non-GMO, animal care, responsible disposables or waste reduction, and more.
As always, Buffalo Wild Wings is pulling out all the stops for March Madness. On Monday, the chicken-wing chain unveiled its in-restaurant and Final Four activations designed to reward guests and enhance their tournament-viewing experience.
For 16” on Center, the best dining experiences are multi-layered. Boasting a number of restaurants and event venues around Chicago, the hospitality group is invested in its community—the very name refers to a construction mark that yields the strongest build.