November 2011

Full-service restaurants are like courtrooms, a microcosm of society.

As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning.

In 1989, Marc Epstein, owner of the Milk Street Café in Boston, jumped into catering as a competitive play against major chains.

At a time when consumers are ever cautious about their restaurant spending, full-service operators have found their best chance to get customers to try a new dish is by menuing it as an appetizer. 

What do you do when opening a restaurant in a space where two restaurants failed before you?

Look at everything the other two restaurants did wrong and ensure you don’t do it.