In the largest U.S. cities, the dining competition is fierce across all traditional dayparts. To that end, some restaurants are setting themselves apart by pushing into less saturated dining occasions, particularly late night.
With the face of America evolving and the landscape set up for an even more diverse population in the decades to follow, it shouldn’t come as a surprise that restaurants are following suit.From on-the-ground employees and hourly management to franchisees and corporate leadership, an increasing number of brands are placing a priority on developing a diverse roster of team members that better reflects the country as a whole.
Pressed for time, a growing number of customers want to dine as quickly as possible and get in and get out of restaurants rapidly. To meet their client’s changing needs, many full-service eateries are introducing strategic practices to meet their guests’ needs such as curbside pick-up, paying the check by tablet, and quick and inexpensive power lunches.
Walk into the Sugar Factory American Brasserie in the shadow of Chicago’s O’Hare Airport and cameras—dozens of them across the dining room and retail space—are capturing photos.With bold signature items like the King Kong Sundae and smoky, candy-infused cocktails, Sugar Factory is one of America’s most Instagrammed restaurant brands—and that hasn’t happened by accident.
As part of its ongoing “quest to be the best casual-dining concept ever,” BJ’s Restaurants has expanded its alcohol-delivery service to include a curated list of five wines. At $10 per bottle, the wines are available on-demand for delivery and takeout at select restaurants in California.
In many businesses—perhaps best exemplified by Amazon—artificial intelligence and data analytics are driving the way to capture audience and boost revenue. And while these technological tools have their place in restaurants, some owners contend that old-fashioned customer service, getting to know your clientele and making them feel special, counteract the increased competition from prepared meals and at-home delivery services.
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.
Chefs Mike Wiley and Andrew Taylor may have a fine-dining background, but that hasn’t diminished their love for the tiny clam shacks and no-frills lobster joints that dot the coast of New England. After meeting at Hugo’s in Portland, Maine—where they worked together with partner Arlin Smith under Chef Rob Evans—Wiley, Taylor, and Smith purchased the upscale eatery and founded Big Tree Hospitality in 2012, with the dream of opening their own version of a Maine seafood shack right next door.
When Cornerstone Restaurant Group, the team behind Michael Jordan’s namesake restaurant, scouted Oak Brook 22 as a possible landing spot for his Airness’ first suburban location, the non-traditional locale presented a set of challenges—and one intriguing opportunity to fix them.
Restaurant fads arrive almost daily these days. Ramen and Asian fusion are in, restaurant kiosks proliferate, and tablet eateries, executed without servers, are spiking, and The New Yorker recently profiled a “pan-Soviet fusion” eatery located in, where else, Brooklyn? But there’s one trusty standby that never seems to fade: the classic steakhouse.
Considered the Oscars of the Metropolitan Washington dining season, The RAMMYS honor the capital city's culinary elite during a black tie gala at the Walter E. Washington Convention Center. BizBash has labeled the event, set for July 30, D.
DEAN & DELUCA, a global leader in fine foods, announced the launch of its full-service catering program beginning April 1, 2017 in New York City. The catering program has been conceptualized by the recently appointed Corporate Executive Chef Brian Bistrong, who came to the iconic New York brand in March 2017 with years of experience in the culinary industry working with acclaimed chefs such as David Bouley, the late Bernard Loiseau, and Wolfgang Puck.
Fast-casual and hybrid restaurants have become undeniably attractive to chefs who are looking to expand their portfolios or establish a business venture with legs to grow. But the leap into a counter-service format isn’t so simple as nixing a waitstaff.
Whether you find these innovations inspirational or aspirational, they represent ideas and practices on the rise. Some are already moving into mainstream settings—applicable for operators with one location or hundreds, in casual to fine dining.
Mark Bergsrud was a longtime Continental Airlines employee responsible for e-commerce. During his many travels, he noticed that trying to navigate unfamiliar airports, often with very firm time constraints, led to limited choices when it came to dining.