AllBusiness.com - The Restaurant Blog

Sonoma Spaghetti Shack dumbs-down concept

Fri, 03 Jul 2009 09:35:00 GMT

To take the concept full circle, Kaplan has posted her hours next to the entrance of her space on a five-dollar hardware store-hours sign, while not opting for the typical sign announcing closings and opening hours. And, for the piece de resistance, she has posted an employee, in the bike lane of Broadway, holding a sign that reads...

Marsha McBride, Cafe Rouge, creates stars

Mon, 29 Jun 2009 12:00:00 GMT

McBride and her professional staff diligently work at the art of culinary adventure. Whether it’s a bar snack as simple as the spiced nuts or marinated olives, a house-made hot dog, or a hanger steak, you can see the attention to detail in every presentation ...

Vision Can be Blinding

Fri, 26 Jun 2009 11:45:00 GMT

Although vision is what it takes to be successful, too much can be more dangerous than too little. Making sure your customers are happy is more important that implementing a vision for something that only few can see...

This guy's cooking his way to stardom

Wed, 24 Jun 2009 10:05:00 GMT

Two years ago when I first met Tony Ounpamornchai at Sea Thai Bistro, his now famous Wine Country destination restaurant, I knew he had a talent. He possesses some of those same moves ...

Ten Tips on Sighting 'Unsightly'

Mon, 22 Jun 2009 02:10:00 GMT

The vision to notice things that are unappealing in the restaurant world takes a well-trained eye. This comes from years of experience. On Saturday I watched as a waitress took a water pitcher, dunked into a pan of hot water and proceeded to make coffee with the water and then repeated the excercise numeous times. This unsightly excercise could have been alleviated ot done outside of the customer's view...

At Chow, Unsightly Is Against the Rules

Fri, 19 Jun 2009 11:05:00 GMT

Wouldn't it be an accomplishment to run your restaurant for one complete day without seeing anything categorized as "unsightly"? Try it. Put a plan together and see what happens.

A Real Restaurant Head Scratcher

Tue, 16 Jun 2009 01:00:00 GMT

Every owner in the country continuously scratches their head wondering, one thing: Why? None of us can really answer that question. But, we do need to pay attention to those scratching their heads around us and the customers...

The Road to Celebrity Begins with Cooking Classes

Fri, 12 Jun 2009 10:40:00 GMT

If you want to become a celebrity chef you have your work cut out for you. Teaching cooking classes locally may be the perfect beginning. Plan your journey, chart your course, sharpen your knives, develop a menu, and begin to teach...

It's Time to Develop a Dealership-Sized Concept

Tue, 09 Jun 2009 03:00:00 GMT

When Dave Anderson, founder of Famous Dave's Barbecue, developed his concept his second location was a Linden Hills, Minneapolis, gas station that he turned into a Rib Shack. Today, the concept that accelerates past the tired competition may be one that can fill the void that exists in dealership real estate...

Kogi, Friday and Social Media

Fri, 05 Jun 2009 09:35:00 GMT

It's Friday. The weekend. Make sure the checklists are out. Make sure your manager has a pre shift meeting. And, makes sure that everyone enjoys your hospitality, your food, and your ambiance.