ideas

5 hot ways rooftop bars are warming up for winter

By Heather Lalley on Dec. 15, 2017

Here’s how operators in cold climates ensure their rooftops reel in off-season sales.

Concept to Scout: The high-frequency Simmzy’s

By Sara Rush Wirth on Mar. 06, 2015

Simmzy’s restaurant prides itself on being a neighborhood joint with a large following of regulars who come in multiple times a week—the goal of every operator outside the white-tablecloth sector. Here's how this “Cheers” of southern California attains high-frequency traffic.

What are they getting into?

By Peter Romeo on Apr. 16, 2015

Announcements of diversification have picked up fast and furiously of late, be it a new product, new prototype or new concept entirely.

Financing

Managing the wait

By Amanda M. Westbrooks on Apr. 22, 2015

Flipping tables and seating guests is a dance, requiring a mix of attention and tech to keep the pace.

Marketing

Catching a buzz

By Kelly Killian on Jun. 01, 2015

When it comes to buzz specifically, it’s about innovation and differentiation, says Chris Tomasso, chief marketing officer of First Watch Restaurants and a board member of the National Restaurant Association’s Marketing Executives Group (MEG).

UK sushi operator named world's most innovative restaurateur

By Peter Romeo on Oct. 10, 2016

K10 was honored for its high-tech, high-volume operations, as well as the spinoff of a secondary concept featuring beer, buns and wings.

50 Great Ideas

Ideas making the modern menu

By Restaurant Business Staff on Nov. 15, 2016

Operators are winning over millennials, among others, with trend-forward dishes and menu presentations.

6 more ideas we stumbled upon in Los Angeles

By Lauren Hallow on Nov. 16, 2016

We found so many great ideas on a recent restaurant tour in Los Angeles that we had to split them into two installments. While the first batch covered menu innovations, this batch takes a look at stealable operations ideas.

Workforce

How to keep talent during tough times

By Alaina Lancaster on Mar. 24, 2017

With a combined 110 years of restaurant experience, these industry vets share how to weather tough times and emerge with a strong culture and even stronger team members.

Leadership

Best quotes from Restaurant Leadership Conference

By Lizzy Freier on Apr. 14, 2017

One-liners concerning wimps, going naked and princess crowns give RLC attendees insight into the minds of some of the top industry leaders.

Page 2