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Financing

Making room at the bar

The competition at the bar continues to heat up. Often that translates into a larger and more eclectic inventory—and a larger footprint.

Technology

Tools of the trade: What is your must-have, can't live without, technology?

With all the hubbub about mobile payments and tablet menus, it’s easy to forget that technology, as defined by Webster’s, cuts a broader swath; it’s defined as “the practical application of knowledge, especially in a particular area.”

Globally inspired ingredients are showing up across the menu, from appetizers to cocktails to side dishes. Updating sides with new flavors and textures is a simple but profitable way to capitalize on this growing trend.

Buying soup. How hard can it be? Hopefully easier with a little help from us.

Five portraits form a multi-generational celebration of life in the family store.

Where Asian cultures merge and mix.Pan-Asian is a term batted around loosely in restaurant circles these days, but the cuisine has long existed in its truest...

Along with its neighbors Vietnam and Laos, Cambodia occupies the Indochinese peninsula in Southeast Asia.

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

There are different approaches to take with your promotional videos collected on branded YouTube channels. You can simply show off your TV commercials. You can interview guests. If you’ve got big bucks, you could produce your own high-concept entertainment (see McDonald’s Bite Size Video Project). But a tactic open to every concept is the behind-the-scenes video, and as a way to extend your brand and connect with the customer it is still one of the best. Here are five who do it the right way. Click the restaruant name to see for yourself.

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

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