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Restoring the building to its original footprint was necessary to retain landmark status.
Guests can watch Chef Katy Sparks in action in the large open kitchen; grills and planchas divide it from the bar area.
A focus on the kitchen is key to the new design; the operators want Tavern on the Green to be a food destination, says architect Richard H. Lewis.
Victorian replicas add to the decor.
Mirrors reflect the bucolic setting.
A new marble fireplace soars to the cathedral ceiling.
Challenges have hit onetime growth chains like Taylor Gourmet, Lyfe Kitchen and Noon Mediterranean, says RB’s The Bottom Line.
“We must increase the velocity of innovation,” the coffee chain’s CEO wrote in an internal memo.
As consumer preferences skew away from sugary, artificial tastes and toward fresh, lively flavors, operators are looking for ways to update their menus.
The company's Pizza Portal works with the chain’s mobile app for pickup orders.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.