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Operations

SHO Restaurant atop San Francisco's Salesforce Transit Center is officially kaput

 By Lisa Jennings on Sep. 08, 2023

The flagship concept by Josh Sigel and chef Shotaro Kamio included a private club with NFT memberships, but it never got off the ground. Meanwhile, will the NFT-backed Flyfish Club in New York City come to fruition?

Operations

EEOC alleges sexual harassment at Bouchon Las Vegas

 By Lisa Jennings on Aug. 24, 2023

The federal agency says both male and female workers for the Thomas Keller Restaurant Group concept were harassed since at least 2018. Some who complained also faced retaliation.

Operations

Jeff and Mike Mastro get second chance to do steakhouses differently with Steak 48

By Lisa Jennings on Aug. 18, 2023

They founded and sold the Mastro's chain. Now the brothers are building a new group of high-end steakhouses that attempt to raise the bar.

Emerging Brands

Maple & Ash backers say they have proof of PPP cheating

By Peter Romeo on Aug. 18, 2023

Newly unsealed court documents contend the evidence abounds, potentially complicating the legal battles involving the high-volume concept.

Operations

Move over, ramen. The next niche is soup dumplings

By Lisa Jennings on Aug. 10, 2023

Demand for one-bite dumplings plump with meat and hot broth is growing, and a number of restaurant companies see an opportunity to scale both full-service and fast-casual variations.

Operations

In the legal minefield of restaurant surcharges, it's all about disclosure

By Lisa Jennings on Aug. 02, 2023

Whether a "service charge," "living wage fee" or "happy kitchen fee," how surcharges appear on guest checks—and how they are disclosed—can be key in protecting a restaurant from costly litigation.

Operations

Weekday booking slow in August? To drive traffic, American Express and Resy will pick up the check

By Lisa Jennings on Aug. 01, 2023

At participating restaurants each week, Amex and Resy will cover $99 per person, starting Aug. 9.

Operations

How Atlas Restaurant Group put Baltimore on the culinary map

By Lisa Jennings on Aug. 01, 2023

Over a decade, this group has grown from one to 34 concepts, and counting. Now Atlas is taking some of its restaurants to new markets around the country. The opportunities just keep coming.

Food

Calling for a French concept revolution

By Nancy Kruse and Lisa Jennings on Jul. 25, 2023

Nancy Kruse and Lisa Jennings talk about the boomlet of French restaurants and whether Americans can move past the era of gloopy onion soup and soggy-crust quiche.

Operations

The crazy, complicated story behind the collapse of Taps Fish House

By Lisa Jennings on Jul. 25, 2023

In an ongoing saga, a Southern California restaurant group was brought to an end in a tangle of lawsuits, family disputes over money, bankruptcies, bitter accusations and finger pointing.

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