When Patrick Lee, owner and operator of the Grafton Group in Massachusetts, and his team of managers first dreamed up a tasting tour that would visit each of the group’s four properties, discussions persisted for months.
As consumers become more environmentally conscious restaurants are taking note and looking for better ways to reduce their carbon footprint. Many restaurants are doing this by placing increased focus on drinking water, and specifically by eliminating traditional bottled water from the menu, which sends a message to consumers that the restaurant is clamping down on unsustainable practices.
Sensing a void in the Santa Fe market, partners Joel Coleman and Josh Johns launched the aptly named Fire & Hops, a gastropub that serves fine-dining fare and interesting brews at prices reasonable enough to draw patrons back time and again.
Across all industries, businesses sold $124 billion in gift cards in 2014. Leading this charge are fast-casual and national full-service restaurant chains. Some have even gone so far as to market their gift cards in grocery stores, gas stations, and other outlets in order to increase their sales.
For a steakhouse named after a French art period, a scrappy wine selection simply would not do. At Rococo Steak in downtown St. Petersburg, Florida, a red-glass chandelier is suspended above the eclectic dining space.
Let’s start with how to open a restaurant. In order to generate strong word of mouth, one method is to have a soft opening, also known as a “friends and family” opening, where people are invited for free dinners or discount dinners.
The culinary meccas of Rome and Paris don’t have many 200-seat restaurants. Instead, the streets are lined with cozy restaurants and cafés, often with only 40 or 50 seats, “and they’ve been doing it for hundreds of years,” says Ethan Stowell, chef and owner of the nine-concept Ethan Stowell Restaurants.
Looking at the many tech trends affecting full-service restaurants, two overarching themes emerge. One is the use of technology, particularly mobile devices, to enhance the guest experience—prior to the meal, at tableside, and beyond.
After sipping an aged Manhattan at Tony Conigliaro’s London hotspot 69 Colebrooke Row, Jeffrey Morgenthaler, the barman behind Portland, Oregon’s Clyde Common, decided to give a few of his own cocktail creations, like the Negroni, a whirl in barrels.
Sue Zemanick got out of New Orleans just in the nick of time. In the last weekend of August in 2005, the recently promoted executive chef of Gautreau’s had her head down preparing, ironically, for a busy weekend and a hurricane party (social events held during mild hurricanes in the South).
Personal touches in décor help guests identify with the culture behind the menu and inspire a deeper connection to the restaurant—that’s what restaurant operators who are serving international cuisine have discovered when they accessorize the restaurant with design elements from their home countries.
It's just too hard for a winemaker, vineyard, or restaurant to sample out their most prized bottles. Unless they are Va Piano in Walla Walla, Washington.Va Piano recently had their Reserve 2012 Black Label Cab (sourced from Dubrul Vineyard) ranked an impressive 94 points by Wine Advocate.
What, pray tell, is a micro-chain? Fair question, with a fairly obvious answer: A micro-chain has fewer units than most chains. For the FSR ranking of Top 10 High-Performing Micros, we focused on chains with five to nine units in the U.
To identify the Top 10 regional chains, FSR started with brands that had at least 10 locations at the end of 2014, were located in a concentrated geographic area or region, and had systemwide sales that approached $100 million—and in three instances, topped the $200 million mark.