Articles and tips on how to best run your business, including talent retention, supply-chain partnerships focusing on the restaurant technology solutions.
When Sam Beall’s parents, Kreis and Sandy Beall, founder of the Ruby Tuesday casual-dining chain, bought Blackberry Farm in 1976, they were simply looking for a family home. But the nine-room house in Walland, Tenn., proved to be a...
In an industry where job hopping is common, Tom Hart, general manager of Smith & Wollensky’s flagship steakhouse in Manhattan, stands apart. He has been with the eatery since it opened nearly 30 years ago and has seen the concept expand to nine...
CARROLLTON Texas T.G.I. Friday's restaurants today unveiled its new limited-time-offer summer beverage program, which features "Fresh 'Ritas" margaritas through Sept. 3. The drink is served in glassware that customers can purchase for $3 when they...
LOUISVILLE Ky. KFC plans to break a 15-second TV spot Tuesday that consists entirely of consumer-generated video pulled from various Internet sites. The spot, developed by Draft/FCB Chicago, is the latest ad promoting KFC's April switch to...
LAKE FOREST Calif. Johnny Rockets, the 1940s theme chain of some 205 full-service diners in 28 states and nine countries, is expected today to identify as its new chief executive Buffalo Wild Wings veteran Lee Sanders, apparently replacing Mike...
From his perch on the top rung of the St. Louis dining scene, Giovanni Gabriele takes a moment to remember his climb and when his dream of opening a restaurant in America became reality. “It was April 16, 1973,” says Gabriele, the 66...
Chef Bernard Cretier says he loves to prove his critics wrong.When he and his wife and business partner, Priscilla, decided to open a fine French restaurant in the middle of nowhere, skeptical friends told them they would never succeed. ...
NEW YORK Spotlight Live, which brings to New York’s Times Square an interactive dining and live-performance venue featuring modern riffs on classic American cuisine. —Las Vegas culinary sensation Kerry Simon has migrated back...
When Ann Cashion talks about her namesake restaurant, she almost always refers to it as a “project.” It’s one of those tics of operational language that could easily prove insignificant, but the particularities of the “project” seep...
For years casual-dining restaurateurs have carefully avoided the $20 price tag for entrées, letting menu items’ costs inch toward—but rarely pass—that unofficial ceiling.But now operators nationwide are pushing prices past the Andrew Jackson mark...
