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.
Two years ago, Chef Andrew Kochan reached a crossroads.Along with his Marigold Kitchen colleague, Chef Tim Lanza, Kochan had the opportunity to purchase the 70-year-old Philadelphia establishment. In itself, that was a simple decision.
Johnny Rockets is on the road. In April, the 30-year-old restaurant chain best known for its hamburgers and handspun milk shakes, started its first international food truck in La Serena, Chile. A month later, a second food truck hit the streets of Lagos, Nigeria.
Italy is composed of 20 regions, each holding its own venerable culinary traditions shaped by geography, climate, and history. Milan-born Micol Negrin, who runs Rustico Cooking in New York City and is the author of the James Beard–nominated book Rustico: Regional Italian Country Cooking, provides a snapshot of each region’s culinary character.
Multiple times each day, Shane Covey exits Upstate Craft Beer and Oyster Bar, his intimate, 28-seat restaurant in New York City’s East Village neighborhood, and steps onto 1st Avenue. Amid the stream of taxis, bicyclists, and pedestrians, Covey strides to the intersection of 1st Avenue and 6th Street.
It’s just a tick after noon on a December Sunday, and La Stanza Ristorante, a classy, one-year-old restaurant amid Chicago’s high-end Magnificent Mile strip, is a flurry of smiles and activity.There are live jazz music and patrons sipping Prosecco, servers crafting tableside mimosas, and diners munching on delights from a do-it-yourself doughnut bar.