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Independent Restaurants

Operations

Pickleball-themed Camp Pickle has unlocked $200M for growth

 By Lisa Jennings on Aug. 24, 2023

The concept from Punch Bowl Social founder Robert Thompson isn't scheduled to debut until next year, but it has attracted some powerful investors from both the restaurant and the pickleball world.

Operations

Etta Collective confirms 10 layoffs, including an equity partner

 By Lisa Jennings on Aug. 23, 2023

Beverage director and partner Micah Melton is among the cuts from the multi-concept group that has big plans for growth with the concepts Etta, Sophie's and more. In addition, executive chef Dan Perretta has quit.

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

In the aftermath of Maui's wildfire, restaurants step up to help

By Lisa Jennings on Aug. 16, 2023

Maui restaurateurs are still evaluating the damage caused by a raging fire that killed at least 106, but now the focus is on helping the "ohana," or family, of industry workers as they start on the road to recovery.

Emerging Brands

Designing the ideal restaurant that is good and does good

By Lisa Jennings on Aug. 14, 2023

Writer and activist Mark Bittman is pitching a new concept called Community Kitchen that will attempt what some might say is impossible: Offering healthful food in a way that benefits the planet, pays workers well and is affordable. Can it make a profit?

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

Restaurant operators have love/hate opinions on service charges

By Lisa Jennings on Aug. 02, 2023

But believers say the surcharge trend has helped spark a game-changing conversation about the industry and how it takes care of workers.

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.

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.

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.

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