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Redstone American Grill

Exploring the Properties of Space

One of our long-time restaurant clients, John Sheehan of Doolittles Woodfire Grill and Porter Creek Hardwood Grill, suggested that I address the topic of space. John asked several questions. To answer them adequately will certainly require more than one article.

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Red Rooster Harlem

Subtlety: When Less Is More

I have had the pleasure of participating in the Ask the Experts booth at the National Restaurant Association Restaurant, Hotel-Motel Show for three years now. Ask the Design Experts is a free 30-minute private consultation with leading front- and back-of-house designers and management consultants in cooperation with Foodservice Consultants Society International (FCSI).

Changing Demographics and Brand Appeal Put Pressure on Casual Dining

9990 Linn Station Road in Louisville, Kentucky, seemed like an ideal location for a T.G.I. Friday’s restaurant, and for some 30 years, it was.Linn Station Road boasts proximity to Hurstbourne Parkway, a 50,000-car-per-day road dissecting one of Louisville’s most affluent suburbs and home to a thriving retail corridor populated with a Wal-Mart, large auto dealership, Staples, Office Depot, and other retail regulars.

Step One for Lease Two

Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease? There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything.

How to Out Smart the Credit Market

When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco’s Pizza, stepped in with an unusual idea. As a result of the frozen credit market, Switzer developed Marco’s Assurance, which offers a $50,000 guarantee on franchisees’ loans.

The Art of Site Selection

Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S. history, a number of quick-service companies are advising their franchisees that, with soft real estate prices, lower construction costs, and increasing availability of capital loans from lending institutions, now is the right time to get growing again—as long as the sites are right.

New Restaurant Trend Really Pops with Diners

In 2007, Ludo Lefebvre did what no businessman should ever do: He made an important business decision out of fear.Faced with the opportunity to use millions of dollars in investments to open a restaurant, the Los Angeles–based celebrity chef balked at committing himself to 10–15 years sweating in the same kitchen.

Caesars Palace Betting on Nobu

The newest Nobu is being planned to open at Caesars Palace, Las Vegas.Nobu Restaurant and Lounge will be the centerpiece of the world’s first Nobu Hotel, an exclusive tower within Caesars Palace.

Fig & Olive Heads West

New York’s Fig & Olive kitchen and tasting bar is preparing to open its first West Coast location this month.The expansive 8,000-square-foot, split-level space will be located on Melrose Place in West Hollywood, California, capable of accommodating up to 300 diners.

The Franchising World Goes Social

A franchise tool launching next week hopes to connect prospective franchisees with franchisors via an online hub that leads hopeful entrepreneurs to the business purchase process—with a little help from social networking.

Leading Franchisee Plans Middle East Expansion

T.G.I. Friday's and Americana Group, a licensed franchisee of T.G.I. Friday's and the Kuwait-based Middle East operator of several brands in quick service, coffee, casual dining and other food-related products, today announced that they have renewed the development agreement to build the T.