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> Pat Fernberg
Articles by Pat Fernberg
Lessons from a hotel's F&B makeover
Cambria Suite's new foodservice program has helped drop food costs and increase sales
Welcome to Texas de Brazil, where meat is king and service is imperial.
Its Meat & Greet At Texas de Brazil ROLL EM: The 450-seat Texas de Brazil in Miami features a stylish decor and an upstairs cigar bar, replete with a
KING BEE: Robert Bennett extends his empire of excellence with the debut of seasonal creations and the prospective opening of a third Miel. Virginian
Melissa Perello, Executive Chef, Charles Nob Hill, San Francisco, CA
We don't know if Melissa Perello is a fan of Dr. Frank N. Furter, but she's built a career by following The Rocky Horror Picture Show character's advice:
Ready For The Gold Rush: San Francisco Oven
SAN FRANCISCO OVEN CONCEPT: Sophisticated fast casual lunch and dinner service featuring a Bay area flavor palate with California wines and beer. OWNERSHIP:
PRIMETIME FOR FLEMING'S
FLEMING'S PRIME STEAKHOUSE & WINE BAR CONCEPT: Upscale, affordable dinner-only steakhouse offering 100 wines, sold by the glass. OWNERSHIP: Outback Steakhouse
Success: What a Concept!
Success: What a Concept Success: What a Concept! If there were a kit for building a successful restaurant, it would have everything youd need to survive
George & Teds EXCELLENT ADVENTURE
Concepts of Tomorrow Concepts of Tomorrow Growth Strategies For Emerging Full-Service Restaurants LongHorn honcho George McKerrow and cable guy Ted Turner
PRIME TIME FOR FLEMINGS
Concepts of Tomorrow Concepts of Tomorrow Growth Strategies For Emerging Full-Service Restaurants Flemings Prime Steakhouse & Wine Bar is the new cut
Tuscan Dining GROWS WITH BRIO
Concepts of Tomorrow Concepts of Tomorrow Growth Strategies For Emerging Full-Service Restaurants White tablecloth service, surprising values and a taste
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
13 beef trends for 2013: Steak in the future
Is the party over for automatic gratuities?
Five steps to help sell your restaurant now
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
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