NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
Management styles were different 30 years ago, when Robert Werk started out as a busboy in the restaurant industry. The demanding, tough-guy manager who worked six days a week wouldn’t survive long among today’s Generation Y employees, said Werk...
The seventh annual Culinary R&D conference was brought to a close with a cooking demonstration by celebrity chef Bob Waggoner, executive chef of Charleston Grill at Charleston Place, in Charleston, S.C.Waggoner spent much of his culinary career in...
With great wine being produced in some of the least likely places around the world—take Tannat from Uruguay, for example—it should come as no surprise that producers from all areas of the United States are getting in on the action, too. And while...
Cauliflower can be a side vegetable, be folded into a gratin, spiced and even pickled or caramelized. Cauliflower purée works like mashed potatoes as a side dish or the underpinning for the protein, for example, and it can also be thinned to make...
It’s one thing to manage food safety from the kitchen to the dining room, but it’s another matter to ensure that delivered food is still safe. The food delivered from Lettuce Entertain You’s Café Ba-BaReeba!’s via a third-party service gives...
CHARLOTTE N.C. —Nowadays, many corporate chefs are going P.C., for “protein as a condiment,” menu trend expert Nancy Kruse told attendees of the annual Culinary R&D conference here. In the mass market, that P.C...
LOS ANGELES JiRaffe. —When the stock market took the first of several steep dives last month, chef-owner Raphael Lunetta felt a turn for the worse at his noted Santa Monica restaurant, After strong sales this summer, when his...
With the nation’s credit in a deep freeze, first-time restaurateurs and smaller operators in need of funds are finding help from two disparate sources: banks where they have long-time relationships and the not-so-familiar government.Given the...
First the world, then the United States? That trajectory for quick-service chain Maoz Vegetarian may sound a bit backwards, but company officials say the concept is ready to capitalize on Americans’ strong demand for vegetarian meals...
Longtime Houston restaurateur Vincent Mandola opened his Nino’s restaurant in 1977. Later he opened Vincent’s next door and then the private-party Grappino’s facility. Mandola now has nearly an entire block of restaurants in Houston. Mandola also...
