It's common knowledge that succeeding in the restaurant business is tough, perhaps as tough as in any industry. Here are a dozen tips from a dozen operators....More
Edgier global fusion cooking, beer gardens and more creative comfort foods are among the trends Baum+Whiteman International expect to take off in 2012....More
Dave Magrogan has created and expanded concepts ranging from authentic Irish gastropubs to a health-focused brand called Harvest Seasonal Grill & Wine Bar....More
Timber!!! The restaurant industry has never seen anything quite like the new Great Smoky Mountain Lumberjack Feud, which opened for business in late August....More
If you aren't already engaged or planning to be engaged on social media, time to wake up. It's now an expected part of your marketing mix, and ignoring it means you are probably leaving money on the table....More
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
I stopped at a quick-service drive-thru recently and ordered a small drink that could keep a family of five alive for a week. I wasn’t surprised; so-called supersizing has been going on for years....More
Iron Chef Michael Symon told me a long time ago that the difference between good and bad cooks is that good cooks know how to season food properly....More
We can’t vouch for the company offering operators all-expenses-paid trips to San Diego to attend a Digital Signage Expo fall event. But we admit that any RH Extra reader contemplating new signs for their operation might find this opportunity attractive...More
I'd like your take on another one of my restaurant experiences that recently had me scratching my head. A restaurant offered a promotional price that was good for in-house dining only....More
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
