For most people, combining bowling and arcade games with a food operation conjures images of a non-descript industrial building featuring several dozen lanes and offering burgers, brats, and beer as the cuisine.
There’s little more frustrating for a restaurant guest ready to leave than waiting for the server to bring the check, biding time for the credit card payment to be picked up, and then lingering for the card to return.
It’s become a popular trend for U.S. chefs to source ingredients from specific regions and farms, and many chefs and owners even meet the farmers who raise produce and animals before buying goods from them.
There’s something special about cheese when it comes to Italian food. Whether it’s shredded atop pasta, cooked in a casserole, layered on top of pizza, or simply served by itself, the right cheese can make or break a dish, chefs say.
The typical sports bar has moved well beyond a drab, male-dominated environment that offers a bunch of televisions and a limited menu of beer and pub grub. These days, sports bars—often with names like alehouse, pub, roadhouse, and tavern—have bright, cheery interiors and plenty of food and beverage choices.
Although central Arizona’s architectural history doesn’t date back as far as some of America’s older cities, the Phoenix-based Upward Projects restaurant group believes the area’s edifices from the 1950s and ’60s are meaningful.
Quick-service and fast-casual restaurants are often categorized by entrée points—burgers, chicken, burritos, and so on—but there’s one thing they all have in common: They serve non-alcoholic beverages.
For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners.
Sometimes decisions born in compromises end up as great ideas.Restaurant owners don’t like to make concessions, especially when it comes to the quality of food or the overall comfort of guests.But give-and-take is part of doing business, especially when the cost for opening a new restaurant is running well above budget.
As the economic recovery continues, restaurant operators are increasingly making capital expenditures. Data compiled by the National Restaurant Association found 59 percent of the nation’s restaurant operators spent money on equipment, expansion, or remodeling during the three months ending in February, and 62 percent expect to do so before autumn.
As restaurant operators are hiring and training seasonal staff for the busy period from Memorial Day through Labor Day, they have to consider how seasonal workers may affect the restaurant under Internal Revenue Service rules for the Affordable Care Act.
As the date nears for enforcing federal menu-labeling regulations, numerous full-service restaurants are putting the finishing touches on their compliance plans.Companies with 20 or more units must accede by Dec.