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Restaurant Business Staff

Articles by
Restaurant Business Staff

Page 503

Word power

Did you know that 50% of the perception of your food's quality and taste will be formed before the first bite is taken? Make sure perceptions of your menu...

Mimi's: From France to Anaheim

From the fields of post-war france to the world of casual dining. At least that's how part of the Mimi's story goes.

The daily special

On a busy night at Houston's in Manhattan, the server approaches with menus, a wine list, and something new.

The smell of freshly baked bread

The smell of baking bread wafts through the restaurant as customers sit and wait (patiently) for the bread basket to arrive.

Italy's taste invasion

For years Italian food to most Americans meant Southern-style red sauce, meatballs, and spaghetti.

Olde England meets Haight-Ashbury

Strolling into a McMenamin Pub, you're immediately hit with an atmosphere that is nothing like most of its modern counterparts'.

Drink up: Beverages play an important role

Drink up, my fine friends.

Appetizers: More than waiting for the main course

Appetizers mean more than just holding a customer over until the main course arrives.

What's for breakfast?

It just may be the most under-exploited category on morning menus.

Shoney's Wall St. woes

On March 26th of this year, Shoney's CEO Steve Lynn met with his shareholders in the fifth floor auditorium of the First American Center in Nashville.

First amendment rice

Citing first amendment protection, a New Orleans judge recently threw out charges of defamation, libel, and unfair business practices leveled against novelist Anne (Interview With a Vampire) Rice last February by Al Copeland, former owner of Popeyes and Churchs.

Pasta: Family night on Sundays

Pasta brings to mind Sunday nights with my family.

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