FSR Features

Exploring the Properties of Space

One of our long-time restaurant clients, John Sheehan of Doolittles Woodfire Grill and Porter Creek Hardwood Grill, suggested that I address the topic of space. John asked several questions. ...

Nick Kokonas’ Next Big Thing

It is customary to buy tickets in advance for the opera, theater and sporting events. Now one Chicago restaurant is following suit by requiring its customers to prepay.

Summer Staffing

Tourist season is a double-edged sword.On the one hand, it’s a great time for business—entire communities live and die on tourist dollars.

Subtlety: When Less Is More

I have had the pleasure of participating in the Ask the Experts booth at the National Restaurant Association Restaurant, Hotel-Motel Sho

Mixed Report Card for Blacks in Fine Dining

At a point in history when black entrepreneurs are bullishly opening mainstream restaurants that have little to no traditions in soul food or Southern fare, black professionals remain bit players i ...

Poised for a Comeback

I love fortified wines—Port, Madeira, and Sherry—and it was a delight to recently discover a new one: Marsala.

The More You Know

In April nearly 500 restaurateurs from 44 states gathered in Washington, D.C., for the National Restaurant Association’s (NRA) 25th Annual Public Affairs Conference.