Are you a restaurant operator? Join us Oct. 9 - 11 at CREATE – build meaningful connections, learn from industry leaders, and experience innovation. Don't miss this chance to elevate your business!
Dennis Byrd, owner of The Spot Restaurant & Tiki Bar, filled the restaurant’s cooler with extra ice and hooked up the freezer to a backup generator before fleeing Galveston Island, Texas, five months ago.Hurricane Ike was 300 miles off shore when...
Even as a growing focus on obesity has culinary indulgences in the crosshairs, many consumers refuse to stop treating themselves to the occasional decadent meal out. Restaurateurs are striving to answer the call with menu items and promotions that...
Over the past 11 years, Beef ‘O’ Brady’s president Nick Vojnovic built his family sports pub chain by moving into distressed locations. That strategy helped the Tampa, Fla.-based company quickly grow to 263 franchised locations throughout the...
Glowing reviews and good marketing are integral to a restaurant’s success, but the menu may be the most important way a chef or owner impacts the customers. Consultants and academics agree that a little careful menu engineering, both in the mix of...
The following story is part of this week's special NRN 50 issue, Opportunities knocking: Open the door to bold thinking and unlock your profit potential. Non-subscribers and those who wish to purchase this single issue in its...
Tightfisted consumers increasingly are eating at home or picking up ready-to-eat meals from their local grocery stores. But savvy restaurateurs can lure them back during these tough economic times by offering carryout, curbside or delivery service...
The following story is part of this week's special NRN 50 issue, Opportunities knocking: Open the door to bold thinking and unlock your profit potential. Non-subscribers and those who wish to purchase this single issue in its...
The beet greens were an hour out of the field, says Christopher Albrecht, executive chef of Eno Terra Restaurant in Kingston, N.J., discussing a “farm-to-table” dinner he hosted in a farmer’s field last August. A growing number...
When fine-dining operator Union Square Hospitality Group opened Shake Shack in New York City’s Madison Square Park, no one expected a hit. The outdoor burger joint was developed as part of the revitalization of the area, says...
Skyrocketing food and fuel costs have forced operators to take a cold, hard look at their purchasing habits. Lee Plotkin, founder of L.P. Enterprises Inc., works with growing restaurant companies to help them create or improve their purchasing or...