I just saw a show on Weber's the other night while I was on the phone. I had the sound off but I did see them cooking on the grills inside under the hoods. I thought it may have been their test kitchen, do they cook that way in their restaurants? Very cool concept if they do.
Fast Food: "The Habit" Quality, consistancy, freindly staff, and a fair price.
Casual Dining; Nat's Early Brite Cafe in Van Nuys California. You would be hard pressed to fine a better breakfast place; great food, reasonable prices and great service. Try their home made salsa, es mui caliente....
White Table Cloth: San Generos Italian Restaurant in Brentwood California. Great food, great selection good service, and well managed, at reasonable prices.
Fast food- Smashburger and Wow Bao. Two rising stars
Quick Casual-Labriola Bakery Cafe, Oak Brook. Try the burger (yes, burger in a bakery...)
Casual Dining-Lou Malnati's. Best Pizza on the planet
White Table cloth- Morton's The Steakhouse with the new Bar 1221 and a martini in hand
Well, here are the "old school" responses.
FF: Well for many years it was McDonald's, because that made my kids happy, obviously not for the culinary experience.
QC: Hard Rock Cafe, well they try to have fun and the atmosphere is convivial, again not much in the way of culinary expertise but you can have a good time.
CD: House of Blues, at least before Live Nation got their hands on the brand. And you could have a culinary experience, everything was fresh, great Rosemary Cornbread, Jambalaya, and a decent wine or two on the menu.
White Table Cloth: Foundation Room in Cleveland and New Orleans as well as Johnny's on Fulton. They all understand how to be present in their dining rooms, great wines, phenominal food preparation, even if it is "old school". Dining room staff know the products as if they were responsile for cooking them and of course they know their wine cellar. Starting off with Froi Gras with a glass of Bonny Doon in New Orleans, is still my favorite way to begin a meal. Yes, "Old School". Of course Beau at Johnny's on Fulton only has one rival on being present on his floor, and that is Dwight Payne in New Orleans Foundation Room. If there is a more present man for his clientelle that knows his guests wants better than DP, I haven't heard of or met him. BTW, while there are always talented culinarians, the front of the house guys are the ones that cater to you. So, no psuedo-culinary greatness is needed to make the grade in my book. But great fresh products, produce (micro-greens) that is locally farmed and other fresher type products such as free range are used and are great beginnings.
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
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Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.