In the foodservice industry, there usually is no chicken-or-the-egg question of what comes first between a successful restaurant concept and the complex operating model that grows it to a national chain and sustains its market share. Typically...

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Restaurateur Jeff Sinelli signs his e-mails “best wiches,” and like the play on words in his chain’s name—Which Wich—there’s a double entendre there. The 38-year-old entrepreneur loves creating brands. Sinelli sold an earlier concept...

When Jack Mazur, a lifelong wine aficionado, decided to “do something fun” with his life, he didn’t just sit and sip a fine vintage. He created a wine bar, bistro and retail concept aimed at demystifying wine, educating consumers and providing an...

The idea behind Granite City Food & Brewery—that people like good food and good beer—is not unique. But the system by which the 19-unit brewpub chain delivers its made-from-scratch desirables is, company officials say. Through a...

Restaurant managers look for lots of qualities when hiring servers, but Dennis Maneefuangfoo, senior director for 12-unit Gyu-Kaku Japanese BBQ, is partial to foot speed. Fleet feet, he says, are an absolute necessity in this service-intense...

In the winter of 2003, neighbors of restaurant industry veteran Russell Bry might have wondered why, several times a day, he dashed from his two-car garage to his house 50 feet away—through snow—carrying piping hot pizzas, pasta dishes and all...

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Michael LaDuke, senior executive chef at Red Lobster, grew up in upstate New York and has fond memories of getting local maple syrup and maple-flavored candy each spring.While researching flavors to liven up the 680-unit seafood chain’s menu...