The biggest piece of news to emerge from the University of Michigan’s American Customer Satisfaction Index (ACSI) might simply be that full-service restaurant chains are now recognized in its survey universe...
It used to be that the two words no Darden executive wanted to hear were “China Coast.” That was the company’s casual dining take on Chinese food that grew to 51 units before its plug was pulled in 1995. Few remember...
The promise to contestants on the first two seasons of Top Chef was that a win could help provide both the seed money and notoriety they’d need to launch that dream restaurant of their own. That’s how it worked for...
They’re known variously as “previews” or “trailers,” and Hollywood filmmakers have grasped their inherent marketing power for decades. It’s simple: give a potential customer a fast-paced snippet of the full-length...
We carry no brief for the Franchise Finance division of GE Capital Solutions. But when this company turned six brainiacs loose on the restaurant industry to compile its 2007 Chain Industry Restaurant Review, the...
An article in the March 2007 issue of Smart Money, the personal finance magazine published by the Wall Street Journal, examines several aspects of the ever-expanding Zagat Guide universe. While bowing respectfully to...
The ability to prepare a dish or two in front of an audience and chat amiably while doing so can be learned from chef-savvy media trainers like AirTyme Corp. Hundreds of your cooking peers have done so, and the market...
SLICE OF LIFE: The sushi bar at David Bouley Evolution. DREAM TEAM: European design legend Jacques Garcia (l.) created sumptuous digs for David Bouley's new Evolution in Miami Beach. PUTTIN' ON THE RITZ...
