Stephen Ochs was tired of meeting friends for dinner and then dashing home to walk his dog. So he came up with a rather straightforward solution. Why pick one or the other if you can have both?This fall in Atlanta, he will open a concept that includes a full-service eatery, a full bar and Fetch Park, an on-site dog park bar.
The Fig Tree Restaurant in Charlotte, North Carolina, offers 1,025 wines to its guests. Across the country, Queenstown Public House in San Diego, California, offers 20 wines and Mahina & Sun’s in Hawaii offers just 18.
When weighing whether to open a restaurant, many operators will say the decision lands somewhere between a strategic calculation and running on blind faith. But despite the risks, restaurants continue to launch, with almost 10,000 opening their doors in 2015, according to the National Restaurant Association.
Today’s back-of-house restaurant kitchen has taken on its own identity. It’s a far cry from the operations Julia Child would have recognized, but it’s been honed since her days to be more efficient and more technologically advanced.
When Claire Menck began her latest job two years ago, she felt as if someone had lifted a heavy weight from her shoulders. Suddenly, she was in the kitchen again, developing, mixing, tweaking, tasting—using her creative muscles and doing what she loves to do.
Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.
Diners visiting 121 North 9th Street in Boise, Idaho, at night may do a double take if they were there earlier in the day. Operating as Bacon restaurant until 3 p.m., it flips to Berryhill restaurant for the evening.
In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco. Organized by the Natural Resources Defense Council (nrdc), the benefit had a two-fold goal: to raise money and to showcase a stellar meal made largely using leftover foods.
The cost of installing solar panels at Coasterra, which opened in San Diego last August, was through the (solar) roof, and it’s going to take eight to 10 years to see a return on the investment. Still, it was a really valuable decision, says David Cohn, president and founder of Cohn Restaurant Group, which owns the venue.
Put political buzz and party affiliation aside—this year the spotlight focuses on the top independent operators in state capitals throughout the U.S. As a starting point, FSR sought nominations from state and local restaurant associations.
A handful of chefs are taking the farm-to-table movement a step beyond gardening and sourcing locally. Now, restaurants are milling their own flour—for more reasons than you might expect.Marco Canora, owner and executive chef of Hearth in New York City, is at the forefront of this practice and started producing his own flour to provide nutrient-dense food with unbeatable flavor.
Savvy restaurateurs know the benefits of private dining, a side business that will typically boost the bottom line, enhance a brand’s reputation, and keep staff busy and happy.“If à la carte dining is the cake, private dining is the icing and decoration,” says Steve Zagor, dean of culinary business and industry studies at the Institute of Culinary Education in New York City.
When MAD Social opened in Chicago in February, it ran an entire week of soft openings to prepare for serving its real, paying clientele. “We ran it as mock service to give our staff a chance to prepare and discover anything that needed changing,” says Gina Stefani, managing partner of the Phil Stefani Signature Restaurants group, which operates the restaurant.
The United Nations has designated 2016 the Year of Pulses, but restaurateurs could have told you that this category—which includes beans, chickpeas, peas, and lentils—has been growing in menu frequency and consumer acceptance.
Emerging Chains ReportIntroductionSilver DinerEarls Kitchen + BarView the SlideshowView the GalleryThe CowfishOpened: November 2013Locations: Charlotte and Raleigh, North Carolina; Orlando; AtlantaCo-founders Marcus Hill and Alan SpringateMarcus Hill and Alan Springate are taking the “one step at a time” approach to their restaurant sensation The Cowfish, which serves burgers, sushi, and—in true Dr.