Whether the mantra is to be chef-driven or locally sourced, today’s restaurants are quick to communicate their ethos and let guests know what they value. At Jack Allen’s Kitchen in Austin, Texas, the restaurant group proudly calls itself community-driven.
According to an oft-cited qualitative and longitudinal data hospitality study by Ohio State University, 60 percent of restaurants don’t make it to their first anniversary, and 80 percent don’t last five years.
Named for the actual department in the Motor City’s government that called this space its home for 40 years—and not the former hit TV show—Parks & Rec Diner is introducing Detroit to the boundless possibilities of a chef-driven breakfast.
As the summer heat continues, so does the risk for additional pest pressures. Flies, cockroaches, and rodents are three of the dirtiest pests restaurants should be concerned about—all three are capable of transmitting dangerous diseases—and are certainly not pests you want as a part of your diners’ experience.
The restaurant business is booming: Research by the National Restaurant Association (NRA) states that U.S. sales are expected to reach $783 billion in 2016.That’s great news for the country’s restaurants—but how can you make sure you get your share of the bounty?Aside from delicious food and awesome service, by using effective marketing—that’s how.
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.
The rise of the celebrity chef has left little room for debate. When it comes to brand recognition, the strongest identifier for restaurants remains the men or women who don the culinary whites. However, as any restaurateur can attest, the process of opening a new store from the ground up will result in a lengthy list of credits.
Full-service restaurants are not immune to workplace injuries. In fact, the restaurant and food service industry saw more than 190,000 injuries in 2014, resulting in more than 9,000 days away from work for injured employees, according to the Bureau of Labor Statistics.
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.
Combine a swanky steakhouse with a chic bar lounge and what results is STK, a group of 10 global eateries located in trendy neighborhoods in gateway cities such as New York, London, and Chicago. But The One Group, which owns STK, is always in pursuit of new revenue streams.
It might be time to address our nation’s bug problem. Estimates say that insects form a part of the traditional diets of at least 2 billion people, according to a study conducted by the Food and Agriculture Organization of the United Nations.
To learn the best bicycling cities, we turn to Bicycling magazine. And its editors list the top three two-wheeler towns as Minneapolis; Portland, Oregon; and Boulder, Colorado. So it’s no surprise to find three of the best bike-and-beer experiences in those locales.
Restaurants are in a great spot.For the first time ever, consumers are now spending more at restaurants than in grocery stores in the U.S. There are many reasons for this, but one of them is because restaurants are a technology escape for consumers.
If there is truly such a thing as a guidebook for opening a restaurant, Tony Priolo and Ciro Longobardo ignored it. On the first day they welcomed guests to Piccolo Sogno, there was less than $3,000 in their business and personal bank accounts.