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Pastry chef Ann Kirk offers incentives to customers who bring back the jeweled jam jars she uses for panna cotta and pudding at the Deli at Little Dom’s restaurant in Los Angeles, but guests like them so much they tend to keep them, passing on the...
Anyone who has ever sat near restless children in a fine-dining restaurant knows that when kids aren’t happy, everyone hears about it. Chris Kuehn, chief marketing officer for the Raleigh, N.C.-based Golden Corral buffet chain, says...
In a booming economy, an operator might say the location of his restaurant was the reason for the business’s success. But nowadays, when times are tough, most agree it’s more about making the concept flexible enough to change with the times and...
During the last five decades, MUFSO attendees have had the opportunity to listen to hundreds of the country’s best and brightest as they shared their observations about business in general and the restaurant industry in particular. While speakers...
PORTLAND Ore. —Better training methods and ways to get employees to take ownership of their work and help their companies grow were some of the topics at the Council of Hotel and Restaurant Trainers’ 77th semiannual conference, held...
Ferran Adrià has no worries when it comes to filling the seats at elBulli, his storied restaurant in Roses, Spain.With more than 2 million reservation requests a year and only about 8,000 places available, the seasonal restaurant is able to...
Do-gooder environmentalism might sound like a costly luxury when many restaurants are struggling just to stay open, but for three-unit Sweetgreen in the Washington, D.C., area, it’s just part of doing business. And business is growing, the chain’s...
At first glance, the name Hooters doesn’t necessarily inspire words like family or loyalty. But as is usually the case, first appearances can be deceiving. Devoted fans of the 450-unit, Atlanta-based dinnerhouse chain already know as...
Michael Guthrie’s dramatic glass-fronted display kitchen helps the showy new Midi in San Francisco straddle the line between a high-energy casual concept and a more refined fine-dining restaurant.“The trend is toward casual dining, but in places...
High-end steakhouses have been hit hard during this recession, as both consumers and businesses rein in their spending on big-ticket meals. In New York City, the pain has been particularly acute, as steakhouses watched Wall Street...