Gary M. Stern | Food Newsfeed
Continue to Site

Gary M. Stern

In Tech Era, Why Service is More Important than Ever for Restaurants

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.

Can Mexican Chains Keep Pace with the Health-Conscious Movement?

Who could resist sitting down to a chicken burrito filled with cheese, rice and beans, a scrumptious quesadilla or delectable nachos topped off with a margarita? Sit-down Mexican chains such as On the Border, Abuelo’s, Cantina Laredo, and Uncle Julio’s, to name a few, have been capitalizing on satiating consumer preferences for tasty Mexican food for decades, which has led to expansion in many cases.

Can a Barbecue Chain Ever Rule America's Dining Scene?

By the end of 2016, McDonald’s had amassed 36,900 retail shops globally, Burger King 15,738 outlets, and Pizza Hut 11,000 eateries. While burger and pizza chains have expanded exponentially, consider some of the largest barbecue chains in the U.

Why the Classic Steakhouse Still Reigns in America

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.

Eatertainment: The Next Frontier for Casual Dining

When two savvy entrepreneurs launched Dave and Buster’s, a 40,000-square-foot eatery in a Dallas warehouse in 1982, where diners could play games, they likely didn’t know it would result in a new restaurant concept: “eatertainment.

Yelp and TripAdvisor: Friend or Foe?

For many restaurateurs and general managers, reading Yelp and TripAdvisor reviews has become a daily routine, like drinking coffee.Take Liam Seide, owner and general manager of Denizen, a swanky wine bar and eatery in Williamsburg, Brooklyn.

Marco Canora: A Fine-Dining Chef with NYC Street Smarts

You’d think restaurateur Marco Canora would be sitting pretty. After all, the chef was named Best Chef for New York City at the 2017 James Beard Awards. His restaurant Hearth, located in the East Village, has been humming along since 2003 and it still generates a steady fan following long after the initial buzz.

Punch Bowl Social: The Next Big 'Eatertainment' Chain

“Would you like to play ping-pong after you finish your meal?” might be an apt question for a server to ask a customer at the fast-growing Denver-based restaurant chain Punch Bowl Social. It’s opening its 11th outlet by the end of 2017 and plans six more (in 2018).

A Michelin-Starred French Chef Takes Roost in NYC

Most 71-year-old French chefs who have earned three stars from Michelin are contemplating retirement and maybe retreating to a summer place in Monte Carlo or Nice. But not Antoine Westermann. He earned his three stars at Le Buerehiesel in Strasbourg, France.

The World's Best Chefs Join the Club

The Chefs Club is bringing global and domestic culinary talent to prepare meals and offer original recipes at its eateries in New York and Aspen, Colorado. It operates like the James Beard House, the renowned non-profit membership club that invites the best domestic chefs to prepare meals for foodies in New York City.

Can Brunch Save Casual Dining?

Sales at 64 percent of casual dining chains in 2016 dipped, according to industry tracker TDn2k, heightened by a slew of competitors. That list includes fresh meals delivered to consumers’ homes, inexpensive prepared meals from supermarkets like Trader Joe’s, and fast casuals like Panera Bread.

The Art of Selling a Restaurant

Selling a long-standing restaurant is no easy task. Take Merle Borenstein, who opened Armadillo’s Bar & Grill, a Southwestern eatery, in the then edgy Rondout area of Kingston, New York, in 1988, about 90 miles north of New York City.

Can Restaurants Give Barnes & Noble a Boost?

As sales at bookseller Barnes & Noble sag and dip annually, something had to be done to jumpstart revenue. When in doubt, experiment. In December 2016, B&N introduced three full-service Barnes & Noble Kitchens at stores in Eastchester, New York—a suburb 18 miles north of New York City—Edina, Minnesota, and Folsom, California.

Restaurants Feed The Election Fever

Some enterprising restaurateurs and hotel chains are tapping the frenzy over the presidential election to launch special events replete with original Hillary Clinton and Donald Trump drinks and entrees—many with a sense of humor—to generate excitement with their customers.