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Amanda M. Westbrooks

Contributing editor

Articles by
Amanda M. Westbrooks

Page 6

California Farm Recalls Chopped Romaine Lettuce

(October 2, 2011)—A California lettuce grower has recalled 2,498 cartons of chopped or shredded romaine lettuce shipped to wholesale food service...

Maines Moves Into North Texas

DALLAS (September 29, 2011)—Maines Paper & Food Service Inc., headquartered in Conklin, NY, will begin construction on a 400,000-square-foot distribution...

The most frequently voiced criticisms over restaurant wine lists revolve around the issues of presentation, organization, selection and pricing. Chicago Cut Steakhouse, an independent upscale eatery in the Windy City, set out to create the ultimate user experience with the help of a little device from Apple.

CONKLIN, NY (June 7, 2011)—Ernst & Young LLP announced the Entrepreneur Of The Year® 2011 New York Award finalists. David Maines and William Maines,...

Hattiesburg, MS (June 8, 2011)—Merchants Foodservice is pleased to announce that Mr. John Eichelberger has joined the sales team as Director of Multi-Unit...

Energy saving may not be “an overly sexy conversation to have at eight in the morning,” acknowledged OSI Restaurant Partners’ vice president of procurement, Kristin Brooks. But a standing-room-only audience showed up at that hour during the Restaurant Leadership Conference to hear the Outback Steakhouse parent’s experiences in cutting utility costs.

Our team of experts talks about dessert essentials and what’s coming down the sugary pike.

After finding considerable success with a retro burgers-and-shakes concept, celebrated restaurateur Danny Meyer is about to try a modern-day riff on the classic New York coffee shop.

What will the top color trends be in 2011? What’s driving those trends?

You’ve got three areas of influence you should focus on in local marketing, explained consultant Tom Feltenstein at the 2010 Restaurant Leadership Conference: within your four walls, within four blocks of your restaurant and within four miles. Feltenstein riffed on marketing possibilities. Here are the highlights.

We went to some public relations pros and asked them what's the deal between them and their restaurant clients. They told us that restaurateurs have a hard time following through on things they're supposed to be doing to get the PR ball rolling, that budgets are usually too small to be really effective, and that more than a few owners and chefs just plain ignore their advice when they give it.

Located in the heart of West Hollywood, the year-old O-Bar is, in many ways, the quintessential see-and-be-seen kind of restaurant.

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