Operations

Moving back to Michigan in 1980, Matt Prentice found a shuttered deli he could afford to reopen, a new reason to think he might yet become a restaurateur, and an economic climate that puts the area’s present malaise in perspective. “We...

At an early springtime charity event last year, many of New York’s best chefs showed their culinary talent. Suckling pig was served with wild mushrooms and pickled ramps. Lamb confit was dished up with minted pea purée and preserved citrus...

Adam Siegel knew early on that he wanted to be a chef. With extensive experience working with French and Italian cuisine, he has become instrumental in keeping Lake Park Bistro and Bacchus, part of Milwaukee’s Bartolotta...

Jar restaurant in Los Angeles may look the part of a good ol’ boys club, with its masculine brown decor and serious hunks of meat on the menu. However, the driving force behind this consistently popular chophouse is a woman: Suzanne Tracht...

Larger numbers of burger, chicken and other quick-service operations in the fast-food mainstream are adding south of the border spice to their menus. Chipotle and poblano peppers, spicy beans, cilantro and all kinds of salsa are...

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...