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Restoring the building to its original footprint was necessary to retain landmark status.
Guests can watch Chef Katy Sparks in action in the large open kitchen; grills and planchas divide it from the bar area.
A focus on the kitchen is key to the new design; the operators want Tavern on the Green to be a food destination, says architect Richard H. Lewis.
Victorian replicas add to the decor.
Mirrors reflect the bucolic setting.
A new marble fireplace soars to the cathedral ceiling.
The company says it is exploring strategic alternatives and has talked with buyers.
Creation of the National Owners Association signals a major shift in franchise relations, says RB’s The Bottom Line.
The Philippines-based operator named Jose Minana the chain’s president.
Some say they light a fire under management. Others just see brands going up in flames.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.