How Urban Belly got menu consistency, retail products and flavor in one move
As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and...
It’s not going to do you much good if you go broke outfitting the back of the house. But if you use a little creativity here, a little elbow grease there, you can have a first-rate kitchen with money to spare. Take a look at what these inventive operators did with a little money and a lot of ingenuity.
When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing