Chance the Gardener: As long as the roots are not severed, all is well. And all will be well in the garden. In the garden, growth has it seasons. First comes spring and summer, but then we have fall and winter. And…Continue
Added by Christopher Wells on June 27, 2011 at 7:34pm — No Comments
I was speaking earlier this week with one of this industry’s sages, who must unfortunately remain nameless for today’s purposes (as his board might not appreciate some of his views on today’s subject). We were musing about the wave of M&A transactions which have occurred in the restaurant industry in recent months -- changes in ownership at companies of all sizes, large and small, but generally excluding the very largest among…Continue
How will the customer experience vary from visit to visit? The ability to create a consistent and repeatable customer experience has been a formula for success for brands for decades. The ability to manage the expectations of the consumer has led many organizations from a small start to a raving success. You might get two chances to impress a new customer, but asking…Continue
I come from an Italian family. Those of you familiar with Italian tradition, know sharing a meal tops the list. Growing up, no matter what aunt, uncle or cousin we’d visit there always seemed to be an excuse to eat. Didn’t matter the time of day, whether you had just finished a meal elsewhere or if you didn’t like what was being served you always had to “mange” which of course is Italian for eat. I was always relatively skinny as a kid so my aunts…Continue
Added by Bill Campion on June 21, 2011 at 11:18am — No Comments
Apologies for coming late to this story. The winner of NBC's America's Next Great Restaurant, which initially opened locations in LA, New York, and Minneapolis, is now down to just one restaurant in the Mall of…Continue
Added by Steven Groves on June 20, 2011 at 3:30pm — No Comments
We hear about “going green” everywhere these days—from the liquid we use to wash dishes down to the compostable cutlery served at quick service restaurants. As a nutritionist and a full-fledged “foodie,” the first thing I think of when I’m asked about the best way to start your “going green” journey is obvious: food! Food that is nutritionally dense is also the same food that is the most sustainable for our environment.
In theory, we are forced to think about food a minimum…Continue
Added by Alyson Mar, RD on June 15, 2011 at 4:30pm — No Comments
I know that fuel prices are up and margins are thin in the airline business. The airlines are struggling and we all know it. I heard the following story from a friend of mine the other day that I felt compelled to share with you.
My friend is like a triple medallion,…Continue
I think it’s safe to say that we can all remember what it was like seeing Star Wars for the very first time. The image of the opening credits cascading at the opening, the Imperial ship coming from the corner of screen then stepping into the Cantina Bar to a world of far out aliens and a groovy jazz beat.Continue
Recently, a group of high-profile, accomplished, Boston-area restaurateurs gathered to honor the memory of Jack Sidell.
I spent almost twenty years in Boston. While I was there, I learned about raising debt and equity for restaurant chains, and just enough about their operations to be really dangerous. I also developed a fondness for the industry which…Continue
Added by Rod Guinn on June 9, 2011 at 3:30am — No Comments
We are supporters of Round it up America founded by executives at the Yard House Restaurant chain. It's a novel idea to feed the needs of American charities by rounding up your bill to the nearest dollar. I asked Jennifer Weerheim if I could repost her letter to solicit support for this cause…
Added by Michael L. Atkinson on June 7, 2011 at 11:09am — No Comments