Buca di Beppo had a great run starting in the late 1990s and continuing into the post-9/11 era, when its combination of “immigrant Southern Italian” cooking, over-the-top portion sizes and wacky interiors made it one of the fastest-growing full-service chains in the industry. It was hugely popular with large groups, in part because its ordering scheme—platter-sized portions only, the better to ensure that food would be passed from customer to customer—was novel. The food was good, and a ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.