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More in Owner Interviews
May 9, 2016
How Picnic LA tackles the ‘locally sourced’ dilemma
Restaurants are under attack for misleading sustainability claims. But 100 percent local sourcing is not realistic, one operator says....
May 6, 2016
SBE spins off restaurant group with new subsidiary
Disruptive Restaurant Group plans to develop culinary concepts in hotels, casinos and arenas....
Apr 28, 2016
Fast-casual concept The Stand poised for growth
How does a sudden influx of funding change a small restaurant business? That’s what The Stand is in the process of finding out....
Apr 22, 2016
Managing growth: When should your restaurant expand?
Have you outgrown your capacity? Ask yourself if it's time for the next step....
Apr 12, 2016
Pitmaster shares passion for barbecue
Elliott Moss talks growing up around barbecue pits and his insistence on using only pasture-raised local hogs...
Mar 29, 2016
Philly’s Solomonov, Cook ready to take Manhattan
Michael Solomonov and Steven Cook celebrate a James Beard cookbook nomination and grow their portfolio of restaurants....
Mar 29, 2016
Solar energy helps power one San Diego restaurant
Panels shade the patio and supply a third of Coasterra's electricity needs....
Mar 24, 2016
Seattle-based Homegrown branching out to Bay Area
The emerging sandwich chain’s mantra is “growth with purpose.”...
Mar 23, 2016
Phoenix food scene on the rise
Justin Beckett is a key player in this Sun Belt city's growing culture of chef-driven concepts....
Mar 14, 2016
John Besh group makes a push for hotel sites
The New Orleans-based Besh Restaurant Group has partnered with one hotel group and set up a division that will specialize in hotel deals....
Mar 9, 2016
Cheeseburger Bobby’s lets customers do the customizing
Build-your-own burgers, fries and frozen custard are driving growth for this Atlanta-based brand....
Mar 7, 2016
Café Momentum gives troubled youth a second chance
An internship program provides training and a head start on foodservice jobs....
Feb 29, 2016
Marc Forgione goes casual
His Lobster Press concept at NYC’s Pennsy food hall shows growth potential....
Feb 25, 2016
10 thoughts: Cameron Mitchell
The restaurateur was named a Richard Melman Innovator by RH in 2005....
Feb 24, 2016
Restaurant owner thrives after challenging circumstances
Angela Salamanca found success after a trying situation...
Feb 16, 2016
L.A. operation elevates plant-based dining, drinking
An upscale version of Love Serve Remember's Cafe Gratitude, called simply "Gratitude" opens in Newport Beach, CA....
Feb 3, 2016
Self-taught chef finds career change pays off
Meherwan Irani went from corporate America to owning his own restaurants...
Jan 26, 2016
Kornick, Morton plan DMK's future
Multi-concept operator DMK Restaurants has a great pedigree and history of opening some of Chicago's coolest concepts....
Jan 26, 2016
Stephane Bombet takes measured approach to growth
Bombet Hospitality Group recently opened two noteworthy additions to the Los Angeles dining scene, Viviane and Hanjip...
Jan 22, 2016
Moby opens restaurant for a cause
Singer-songwriter Moby has launched Little Pine, a vegan bistro where all proceeds fund animal welfare causes....
Jan 13, 2016
Iconic Rose Cafe redefined for the times
The Venice Beach eatery, a neighborhood surfer hangout, got a makeover to match changing demographics....
Jan 5, 2016
Okipoki latest player in poke segment
As restaurants serving the raw fish poke bowls pop up along the West Coast, Steve Chen hopes his guests will appreciate Okipoki's elevated approach....
Dec 10, 2015
Josiah Citrin taps into cravings with Charcoal Venice
Fine dining chef and restaurateur sizzles and smokes in new casual concept....
Dec 2, 2015
ROKU: Innovative Dining Group offers refined take on teppanyaki
When it comes to teppanyaki, most American diners think of Benihana. But Los Angeles-based Innovative Dining Group hopes to change that perception with its new ROKU concept. Related RH 25: Innovative Dining Group...
Nov 11, 2015
10 thoughts: Steve DiFillippo
Steve DiFillippo is the owner of Boston-based Davio’s Northern Italian Steakhouse, which has several outposts...
4 ways to solve common staff challenges
‘Restaurant Week’ sales uptick averages 23 percent
3 steps to get ready for a sale
Are you your restaurant’s hero?
Restaurant manager salaries: How does yours stack up?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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