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> Megan Rowe
Articles by Megan Rowe
Less Is More
By Megan Rowe SMALL PLATES, BIG TASTES: Borek and risotto croquettes from Noche tapas lounge at Suba, New York Ahi tuna tartar with marinated shaved fennel
COMFORTABLE LOCATION: Eclectic art and curved leather booths are signature elements for Red Star Taverns; lifestyle centers are the preferred real estate.
12 Ideas for a Profitable 2005
1. Join a co-op When it comes to marketing muscle, size counts. Ten restaurants in the Boise area found that out when they joined Idaho's Local Flavor,
ABOUT THAT $38,000 WINE TAB...
Among the investigation's other findings: Pickell, an unpaid volunteer who served as president at the foundation for the last eight years, wrote checks
To Market, To Market
WHERE CREDIT IS DUE: The back page of menus at Piatti locations talks about the sources of some locally obtained ingredients. EMPTY FREEZERS: "Our walk-ins
Reeling 'Em In
MITCHELL'S FISH MARKET CONCEPT: Upscale seafood restaurant OWNERSHIP: Cameron Mitchell Restaurants LEADERSHIP: Cameron Mitchell, president LOCATIONS:
After winning separate kudos, Andrea Curto and Frank Randazzo decided to form their own professional husband-and-wife team. Both veterans of Tribeca Grill
Boosting Beer Business
GOOD MATCH: Head chef Mark Granucci's food complements brewmaster Darren Whitcher's beers at Brew Brothers Brewery. TOPPING OFF: A proper head is a key
Apple of Our Eye
EXECUTION: Slashed turnover numbers play a big part in the Applebees success story, says COO David Goebel. FRESH MENU: Items like the Baja Chicken Roll,
Pizza, Por Favor
LATIN LESSONS: Founder Antonio Swad (below) has geared everything about Pizza Patrfrom the store design to bilingual signs and staff and the price pointstoward
Authenticity counts to a point at a new breed of restaurants where spaghetti, souffls and spanakopita are so yesterday. AUTHENTIC: The Alhambra Room,
The food and the chef share top billing at No, a recent addition to the revitalized downtown Los Angeles dining scene. The restaurant's understated quarters
Head for the Hood
Celebrated chefs catering to local tastes are reshaping Celebrated chefs catering to local tastes are reshaping the profile of the neighborhood joint.
Head for the 'Hood
Jimmy Bradley is a master at capturing the essence of a neighborhood and transforming that intangible-quality into a stylish, lively, beloved restaurant.
Make Your Menu Great
MAKE YOUR MAKE YOUR MENU GREAT IF YOUR MENU ISN'T ONE OF THE BEST SALES TOOLS YOU HAVE, YOU'RE DOING YOURSELF WRONG. HERE'S WHAT YOU NEED TO KNOW TO MAKE
Measuring social media success begins with a clear vision
Do your restrooms pass the customer sniff test?
Healthy industry on full display at NRA Show
Is the party over for automatic gratuities?
Five steps to help sell your restaurant now
Are you still working on that?
10 thoughts: Ryan McCaskey
Are your managers betraying you?
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