Prix fixe menus are popular with diners and operators.
An evening stroll and a crossing of roads led John Sprunt Hill—distinguished alumnus, successful businessman, and University of North Carolina at Chapel Hill trustee—to sit and envision
An Oktoberfest theme, featuring a beer called OctoberFest, based on a menu item actually starring in Germany.
Whether built in a basement or a boardroom, restaurant groups around the country are growing and evolving—relying on the strategies, vision, and passion that helped them survive and thrive in the first place.
- By Danny Klein
- Read More About:
- Chain Restaurants, Chefs, Design, Executive Interviews, Finance, Food & Beverage, Growth, Human Resources, Industry Highlights, Leader Perspectives, Owner / Operators, Real Estate, Restaurant Experience, Matchbox
Christie Snopko, the director of human resources at Monkeypod Kitchen by Merriman in Hawaii, readily sums up the restaurant’s foray into technology.
Saks Fifth Avenue and Jean-Louis Costes are collaborating on a project featuring the intersecting worlds of fashion, luxury, and hospitality.
The reThink Food conference convenes on November 6 at The Culinary Institute of America’s Greystone campus in Napa Valley. Very few seats are left for registration.
Strategic Hospitality, the group behind a collection of Nashville establishments including The Patterson House, The Catbird Seat, and Pinewood Social, announced the opening of Le Sel, a “New
There are simply some questions a single person, or company, can’t answer alone.
Carnivale, known as one of Chicago's most cutting-edge restaurants for the last 10 years, is bringing the magic of Rock and Roll to life through a musically fuelled fashion show and three-cours