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design

Inside Session Kitchen

 By Sara Rush Wirth on Feb. 03, 2014

When the owners of Session Kitchen in Denver opened in late October, they aimed to create a new way of dining by adding a twist to traditional tapas.

Inside Saltine

 By Sara Rush Wirth on Oct. 14, 2014

Converting a 1920s schoolhouse in Jackson, Miss., that’s on the historic registry into a restaurant was no easy feat for designer and co-owner Rachel Horn Houston, especially on a “really tight” budget.

Great plates

By Patricia Cobe on Apr. 30, 2015

As menus have evolved in step with culinary trends, so have the plates on which restaurant food is served.

Operations

Showcase KFC spends $2.2M to double throughput

By Heather Lalley on Jun. 09, 2017

A local landmark, the Big Chicken KFC becomes a sales leader for the chain.

Color me profitable

By Bill Main on Aug. 02, 2001

"You Can Have It In Any Color... As Long As It's Black"

The plot thickens

By Bill Main on Aug. 11, 2004

Developing a good menu requires more than a great design and intuition about the layout and pricing of the menu items. The more data you can generate about sales and profit, the more likely you are to have a profitable menu.

Progressive Group Alliance Team Wins Virginia Design Awards

By Restaurant Business Staff on Jan. 19, 2006

The three first place awards were given for best design of Foodservice Focus, a restaurant operator targeted semiannual magazine; Healthy Indulgence, a PFG...

Distributors Rave Over New Technology and Lessons Learned at Workshops

By Restaurant Business Staff on Oct. 16, 2006

The event at the George International Convention Center here attracted representatives of large and small distributors to a productivity forum that by design...

Let's make a deal

By Restaurant Business Staff on Aug. 07, 2007

Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.

Agar

By Restaurant Business Staff on Jul. 16, 2008

Karen Bressler, ceo of the F.A.B.-member distributorship, explained to ID that cost plus pricing is aggressive by design because it is the distributor...

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