Independent Restaurants

Generational dining habits: my family case study

By Sara Rush Wirth on Aug. 20, 2014

Instead of making generalizations about millennials and how they differ from other consumer groups, associate editor Sara Rush opted to perform a simple case study of her own: dinner with her family to observe the differences in opinions and behaviors of millennials and boomers.

Food

Guacamole, upgraded

By Patricia Cobe on Sep. 29, 2014

Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.

How to handle guests at closing time

By Jonathan Deutsch, Ph.D. on Oct. 23, 2014

If a guest comes in shortly before closing time and insists on being seated, are you obligated to serve them? Advice Guy explains how to manage customer expectations.

New restaurant headaches arising in legislatures

By Peter Romeo on Dec. 01, 2014

San Francisco has already passed a law to change restaurants’ labor-scheduling policies. Meanwhile, a California lawmaker wants wages doubled on certain days.

Marketing

2014 chain restaurants' highs & lows

By Kelly Killian on Dec. 18, 2014

Ask any number of restaurant executives for a peek at their New Year’s resolutions and finding a way to give a jolt to traffic will top most lists.

12 regrettable misses worth savoring

By Peter Romeo on Jan. 22, 2015

If you sat out this year’s Global Best Practices Conference, here are 12 things you can only read about.

This week’s 5 head-spinning moments: Never a doh! moment

By Peter Romeo on Feb. 13, 2015

Operators brainstormed ways to address hyperlocal demand, block an end run on raising labor costs, and foster more licensing business.

Beverage

Women influence the bar

By Kathleen Squires on Mar. 11, 2015

According to a recent Technomic study, women are 30 percent more likely to spend more on adult beverages on-premise than last year. We asked four women who are new and established leaders in the industry to talk about what else is changing for women, both in front of and behind the bar.

Inside Cooks & Soldiers

By Sara Rush Wirth on Apr. 08, 2015

Pegged as a combination of funky, energetic and contemporary, the Castellucci Group’s new Basque-inspired eatery (its fourth spot in Atlanta) caters to the mixed but monied crowd in the West Midtown area.

Marketing

Steal this Idea: Marketing on the offense

By Sara Rush Wirth on Apr. 30, 2015

There’s almost always some consumer pushback when a restaurant pulls an item off the menu.

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