Jack's

Local restaurants make headway in airports, a reflection of changing consumer tastes

Aug. 04, 2015

Playing off customers’ preference for fresh, unique fare, a growing number of airports are opening outposts of popular local restaurants and offering menus crafted by well-known local chefs.

Inside Saltine

By Sara Rush Wirth on Oct. 14, 2014

Converting a 1920s schoolhouse in Jackson, Miss., that’s on the historic registry into a restaurant was no easy feat for designer and co-owner Rachel Horn Houston, especially on a “really tight” budget.

NYC restaurants adjust to the costs of a polystyrene ban

By Simedar Jackson on Jul. 01, 2015

The ban taking effect Wednesday has taught many places that being more green will cost more green, too.

Food

Presentation sells the salad

By Patricia Cobe on May 26, 2015

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.

Restaurant workers draw new allies in push for $15 wage

Apr. 15, 2015

Protesting today along with restaurant employees are clergymen, Walmart workers and politicians.

Oakland restaurant introduces clever "hybrid" model for tipping

Dec. 08, 2014

A service charge, split among all employees, is levied, but customers can add an additional 5 percent just for the server.

Ready or not: Obamacare is coming

By Steve Brooks on Dec. 01, 2014

Don Fox was busy designing a health-insurance plan for his workers when he got an unexpected reprieve from Uncle Sam: an extra year.

Menu labeling rules (finally) coming soon?

Nov. 12, 2014

Business groups are bracing for an onslaught of regulations, with the Obama administration bent on completing a host of the president’s unfinished policy goals and the midterm elections now in the rearview mirror.

Cool Restaurant Menu: Jack’s Wife Freda in Soho

Oct. 28, 2014

This menu is divided into the typical sections—sandwiches, entrees (hot plates), sides and more—but each is defined by stylized type and whimsical drawings of animals and food.

Taken to the cleaners

By Restaurant Business Staff on Jul. 06, 2006

That linen service is costing you a lot more these days, isn’t it? You’re not alone: as the price of gas rises, so does the cost of laundry. But some operators are fighting back.

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