operations

Inside Session Kitchen

By Sara Rush Wirth on Feb. 03, 2014

When the owners of Session Kitchen in Denver opened in late October, they aimed to create a new way of dining by adding a twist to traditional tapas.

The scoop on Bruster’s

By Patricia Cobe on Feb. 03, 2014

After 25 years in business, ice cream chain Bruster's revamps its design and its franchise model.

Update on the Sysco-U.S. Foods deal

By Peter Romeo on Feb. 04, 2014

The merger is proceeding as planned, but a regulatory review could buy nervous restaurateurs as much as nine months without significant changes.

Consumer Trends

No smoke, but fire for sure

By Peter Romeo on Feb. 05, 2014

It had been just a bad memory: Smokers raising hell in restaurants that dared to curb their vice, and the health-minded leaning hard on operators to snuff out second-hand smoke.

Free babysitting, Beyonce and the week’s other great ideas

By Kelly Killian on Feb. 05, 2014

I’m excited to refresh a regular column that had been a staple of Restaurant Business for years. Here are my picks for the week’s (give or take a day or two) best ideas—plus one of the worst.

How to avoid being ice-axed by the polar vortex

By Sara Rush Wirth on Feb. 06, 2014

There’s no denying that it has been a bone-chilling winter. With fuel costs rising as the temperature plummets, restaurants are seeing spikes in utility costs. See some tips on managing your heating and energy spending to reduce the weather damage to your bottom line.

Food

Pizzeria Locale owner dishes about partnership with Chipotle

By Sara Rush Wirth on Feb. 07, 2014

It might not look all that different from other build-your-own pizza spots, but Denver’s Pizzeria Locale has one thing that others in the crowded segment do not—a partnership with industry icon Chipotle.

Making money off the books

By Sara Rush Wirth on Feb. 10, 2014

The San Francisco Chronicle reported an 8 percent increase in cookbook sales in 2011, and the trend has continued.

Leadership

Melt Shop's growth strategy

By Sara Rush Wirth on Feb. 11, 2014

In just over three years, Rubin has taken Melt Shop from an idea to three units in New York City, with four more slated to open in 2014.

Technology

Real-time cooking demos

By Sara Rush Wirth on Feb. 12, 2014

In-house cooking classes have long been a way for restaurant chefs to connect with consumers. With the official launch of Google Helpout at the end of November, chefs and restaurateurs now have a new option to reach potential guests across the miles.

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