Search Restaurant Business
Stefania Morandi’s contemporary design.
Photographs courtesy of LTO Kitchen; photographs by Claire McCormack
Large signage on the restaurant’s façade alerts guests to the current chef.
Butternut-squash risotto with sage, goat cheese and squash blolssom, $15.
Pan seared scallops with lemon confit, red quinoa, creamed bok choy and radish, $29.
Double-boned pork chop with apple puree and stir-fried cabbage, $27.
Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.
The Bottom Line: The venerable Japanese steakhouse chain fetched a modest multiple in its sale to The One Group. But that’s where values have fallen these days.
The casual-dining chain will take input from PW Partners on how to boost shareholder value. In exchange, PW will withdraw two board nominees.
Marketing Bites: April Fools’ Day is nigh, and nary a restaurant chain marketer can be trusted.