February 2016

Beefing Up the Portfolio

A New York City staple for nearly a dozen years, Wolfgang’s Steakhouse is taking its concept into new countries and new directions.

Cocktail Accessories

Finally ensconced at a table in one of the world’s most acclaimed bars, I was thrilled—to gawk at the regal room, to see the much-buzzed team of disciplined bartenders at work, and to take my first ...

A Desert Garden is a Chef’s Oasis

The Sonoran desert calls to mind many attributes: captivating vistas, Southwestern style, stunning sunsets. Agriculture, though, doesn’t jump to the top of the list.

Shopping for Retail Synergies

Wine Not Hospitality CEO Luke Johnson could have chosen to put his new restaurant, Kinfork, anywhere in the Chicago area.A suburban Main Street.

Take Your Best Shot

Photographs of food and beverage abound, thanks to social media and smartphones, presenting ample opportunities to market a restaurant.

Passion for Pop-Ups

The restaurant industry is fraught with entrepreneurial endeavors—from restaurant groups taking over large swaths of their cities to chefs serving a prix fixe menu in an exclusive, intimate setting ...

Embracing Energy Efficiencies

Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting in ...

Mulling It Over

When opening il Giallo Osteria & Bar in Atlanta in November, and considering what to pour for customers, chef/owner Jamie Adams recalled an experience he had in Italy years ago. ...

All Set for Service

Stas Matviyenko loves a great lunch out. Not just the food, but also the chance to take a break from the stress of the workday.