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Restaurant Hospitality

More in New Restaurant Concepts

Mar. 7, 2012

Article

People to Watch: Jennifer Huskey

Despite a sluggish economy, Savannah's Gaslight Group has expanded to four restaurants in the last five years. Co-owner Jennifer Huskey explains the strategy behind this growth....More
Feb. 23, 2012

article

Restaurant Hospitality

The Dutch: Carmellini Hits The Beach

How well did a hip New York City hangout make the transition from SoHo to South Beach? The Dutch is a culinary and operational juggernaut so far....More
Feb. 16, 2012

Article

Star Chefs Debut New Concepts

Start-up money for new restaurants remains hard to come by—unless you’re an established chef who has made one or more concepts work already and has a good idea what your next one should be....More
Jan. 19, 2012

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Restaurant Hospitality

Giggles N Hugs: A 21st Century Family Restaurant

Parents say the family restaurant segment could use some fresh thinking. Enter Giggles N Hugs....More
Dec. 1, 2011

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Restaurant Hospitality

New Wave Noodles

You have to marvel at how much Howard Gordon got right during the planning stages of his new Itriya Cafe Spaghetti & Ssam restaurant in Irvine, CA....More
Dec. 1, 2011

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Restaurant Hospitality

Concepts of Tomorrow: LYFE Kitchen

At LYFE Kitchen, the object is to Love Your Food Everyday....More
Nov. 1, 2011

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Restaurant Hospitality

Wilde & Greene: Food Court Game-Changer

It's hard to do justice to the level of ambition on display at the new Wilde & Greene Restaurant + Natural Market....More
Oct. 1, 2011

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Restaurant Hospitality

Charging Ahead: Dave Magrogan

Dave Magrogan has created and expanded concepts ranging from authentic Irish gastropubs to a health-focused brand called Harvest Seasonal Grill & Wine Bar....More
Sep. 1, 2011

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Restaurant Hospitality

Sly as a Fox

Sam Fox continues to grow his company, one concept at a time. He’s about pick up the pace....More
Sep. 1, 2011

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Restaurant Hospitality

Catch the Casual Wave: M.B. Post

Even while working at the pinnacle of fine dining, David LeFevre yearned to run a laid-back operation. He's found his niche at a laid-back spot in one of L.A.'s beach communities....More
Jun. 1, 2011

Article

Restaurant Hospitality

Concepts of Tomorrow: Fig & Olive

Fig & Olive Kitchen and Tasting Bar pays homage to a single ingredient: olive oil. Executive chef Pascal Lorange’s menu is described as casual yet refined, with Riviera-and coastal-inspired cuisines from the South of France, Italy and Spain....More
Dec. 1, 2010

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Restaurant Hospitality

Lark Creek: Navigating Into Napa

It may not have the most star power on its block. But Lark Creek Restaurant Group's new sustainable seafood restaurant Fish Story has the best real estate....More
Aug. 1, 2010

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Restaurant Hospitality

Flight Club

The moment that sparked the Cooper's Hawk concept came to founder Tim McEnery during a winery visit....More
Apr. 1, 2010

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Restaurant Hospitality

Firebirds: Flame On

In a field crowded with aggressive competitors, pinpointing a new niche is tricky, but Dennis Thompson thinks he's done just that. Launching Firebirds...More
Jan. 1, 2010

article

Restaurant Hospitality

Concepts of Tomorrow: Much Ado About Mozzarella

Fresh mozzarella is nothing new, but building a restaurant concept around it well, that's a novelty. Nancy Silverton, Mario Batali and Joe Bastianich blazed some trails when they located a mozzarella bar at the center of Osteria Mozza's dining room. But Obika takes the idea a step further....More

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