March 2015

In This Issue

March 2015

The Power 20: The family dynasties leading restaurants into a new generation

Also In This Issue: 

Restaurant Leader of the Year: Danny Meyer, Union Square Hospitality Group

Digital Edition

Features

danny meyer

As CEO of Union Square Hospitality Group, arguably the most respected and successful group of fine-dining restaurants in the country, and now chairman of Shake Shack, the publicly owned string of...

Meet the family dynasties leading restaurants into a new generation. Owning a family business is a life sentence in a way, says Al Zehnder, CEO of Zehnder’s of Frankenmuth restaurant in Frankenmuth,...

In the Know

burrito

Washington, D.C. seemed like the ideal place for Boston-based burrito chain Boloco to expand. When the fast casual initially looked for a new market outside of the Boston area in 2010, D.C. was...

touch screen tablet

Plaudits are heaped on consumer-facing technology in restaurants for making the diners’ experience faster and easier. But it may be making the operator’s life harder—at least in one respect:...

wendys app ordering

As a one-upmanship to the ordering capabilities Taco Bell and Chick-fil-A added to their mobile apps last quarter, Wendy’s is testing a beacon-based version of its app. While anyone can download the...

karen forrester

Not every executive would initiate a turnaround by changing the staff dynamic. But for TGI Fridays U.K., CEO Karen Forrester’s people-first strategy has paid off in more ways than one. She helped...

The next big crossover won’t necessarily be a pop star. Fast-casual barbecue restaurants, a bright star in an already shining segment of the restaurant industry, are particularly poised for growth,...

Best Practices

boston market employee interaction

The restaurant industry has devoted much time and effort to moving traditional HR procedures online, making workflow more efficient. But many sitting in the C-suite have found that, when soliciting...

chef woman

“I grew up with the idea there was something distasteful about networking,” says Rohini Dey, chef-owner of Vermilion in Chicago and New York City. She felt if she kept her head down and worked hard,...

Question: 
When training new employees, how do you manage the time used by the trainer while they are training? What happens if the trainer keeps getting pulled away from training? Is it worth it if that means training will take even longer?
Answer: 

Training is expensive; that’s why so many operations are focused on lowering employee turnover. For operations that don’t have a dedicated trainer or training team—and...

Question: 
I have a question about tipping out a bartender. Here is the scenario. Our bartender is making eight dollars per hour plus tips and out service staff is making $2.17 per hour plus tips. Currently our service staff is tipping out the bartender 7 percent of the total bar sales per server. Is this appropriate/fair?
Answer: 

As with many issues in the restaurant industry, there is no standard...

Buying

post job keyboard

Dawn Vileno taps various online sites, as well as professional recruiters, to hire hourly staff for Farmers Restaurant Group. And for good reason, those instruments work, says Vileno, vice president...

Design

bar stretch main

The Miami Design District that is home to Michael’s Genuine Food & Drink morphed from a rundown neighborhood into a bustling destination for art, luxury shopping and dining in the eight years...

cooks and soliders

Pegged as a combination of funky, energetic and contemporary, the Castellucci Group’s new Basque-inspired eatery (its fourth spot in Atlanta) caters to the mixed but monied crowd in the West Midtown...

Menu Innovation

cocottes one pot fish meal

“There are a million and one ways to menu healthy,” says Franklin Becker, chef-owner of The Little Beet in New York City. “It doesn’t have to be one-note or boring.” While salads remain the go-to...

monterey chicken melt

Chicken accounted for more than 18 percent of the sandwiches sold at Subway’s 29,900 North American units in 2014. But in response to consumer demand, the Milford, Conn.-based chain decided to reduce...

organic blondie brownie

Organic ingredients, vitamin-rich salads and sandwiches made with house-baked, whole-grain bread project a healthy halo at five-unit Hannah’s Bretzel, but some desserts didn’t align with the rest of...

tea leaves

Right now, there’s a perfect storm brewing for tea. Demand for global flavors, especially Asian, is growing; interest in health and wellness is booming; tea has a high profit margin at a time when...

ice cubes block

Ice machines have come a long way to meet the needs of restaurants. The most obvious case is Sonic Drive-In. When the chain wanted chewable ice for its drinks, manufacturers caught up with that need...

wine in hand

A woman walks into a bar. Today, it’s no joke. “Women are probably the most important demographic out there in terms of opportunities for a bar business’s growth,” says Donna Hood Crecca, senior...

Editorials

In the minimum wage debate, restaurateurs are losing the war of words. It’s time to flip the script.
In the end, we decided that the criteria had to be not only restaurant operators with notable legacies—and not even those with positive sales results.