A number of years ago, restaurateur Kent Andersen was vacationing on the Isle of Capri, off the southern coast of Italy, when he and friends took an evening stroll that landed them in a lovely rest ...
As one of the first in Chicago to host winemaker dinners, back in the early ’90s, Jean Pierre Leroux, who is now the general manager of Waterleaf Restaurant in Glen Ellyn, Illinois, is considered a ...
Quaker Steak & Lube FRANCHISE FEE $40,000DEVELOPMENT FEE $20,000ROYALTY FEE 5 percentMARKETING FEE up to 4 percentMINIMUM NET WORTH $3 millionLIQUID ASSETS $500,000OVERALL INVESTMENT $1.4 to $3.7 millionAVERAGE UNIT VOLUME ...
In the South, we’d say the young woman waiting tables was blessed with the gift of gab.
Many restaurant managers are playing a never-ending game of catch-up.
In short, your restaurant should be. Today’s consumers are accustomed to absorbing information on the go.
The 2014 National Restaurant Association Show is one of the biggest and best places to discover new ways to make your restaurant better.
The global restaurant industry is on its way to surpassing $2.1 trillion in revenue, but its technology remains far behind comparable industries.
Healthy, fresh, organic, low-calorie—these buzz words are inundating menus in chains and independent restaurants alike, all across the U.S.
When considering expansion anywhere in the United States, restaurant operators have to weigh many factors into the decision.
