When John des Rosiers opened Inovasi nearly a decade ago, he spent years refining the menu to get the quality just right at the upscale American bistro located in Chicago’s northern suburb of Lake Bluff.
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.
Greg and Gabi Denton knew it was time.Late last fall, the Portland, Oregon–based restaurant power couple, winners of the 2017 James Beard Foundation’s Best Chefs of the Northwest honor, announced they would be closing SuperBite, their not-quite-two-year-old concept dishing big umami bites, on December 31.
When Cowlaboration #8 dropped last December, Luke Shimp could only smile.The owner of Red Cow, a four-unit, Minneapolis-based chain, Shimp knew the company’s latest collaboration with a local brewery—a ruby-red cranberry sour developed with nearby Indeed Brewing Company—represented the continuation of an innovative endeavor that has propelled Red Cow’s marketplace standing and performance.
These days, John McCale can talk about his search for the perfect pizza oven with a lighthearted grin. That wasn’t always the case. As McCale developed his fast-casual pizza concept PizzaFire alongside colleague Sean Brauser, the man who constructed Romeo’s Pizza into an award-winning chain of some three-dozen units, the quest to find the right pizza oven was a trial-and-error adventure.
When it comes to financing restaurants, Dan Bavaro has traveled the meandering, choppy path of so many entrepreneurs, chefs, and restaurateurs before him.For his first Bavaro’s Pizza Napoletana & Pastaria in Tampa, Florida, Bavaro relied on money earned through the sale of his New Jersey–based transportation business.
To restaurant industry insiders and consumers alike, the headlines were jarring.“Danny Meyer Restaurants to Eliminate Tipping,” The New York Times relayed in October 2015, while NPR blared “Danny Meyer to Banish Tipping And Raise Prices At His N.
A decade ago, spurred by a nod from the Atlanta Journal-Constitution that they were a runner-up for Atlanta’s “best barbecue,” Jonathan Fox and his brother, Justin, transformed their small catering outpost, Fox Bros.
Chef Justin Cucci wasn’t going to let opportunity pass him by.Too often, Cucci watched readying-to-launch restaurant operations devote so much time, energy, and capital to their dining room that al fresco dining became an unfortunate afterthought.
Forget your grandfather. These aren’t even your father’s convenience stores.There are menus touting spicy chorizo and smoked Gouda on ciabatta, baked tilapia, and arabica coffee. There’s signage broadcasting terms like artisanal, organic, and free range.
Nick Kapnison has been in the restaurant game for more than a half century, but the current labor environment, from minimum wage hikes and paid sick time to Affordable Care Act (aca) mandates, is something altogether new.
Along 12th Street in downtown Kansas City, Missouri, the upscale Hotel Phillips rises 20 stories into the Midwestern air, a distinguished, stately presence in an area teeming with new development and fresh energy.