August is our annual issue to single out growth chains, particularly the ones that have excelled despite all the odds. This year is particularly interesting because inflation, rising energy and food costs, a new...
You want to know the secret to life? It's about balance. It works for people, it works for restaurants. Consider, for example, Bacar in San Francisco. The name "bacar" means wine goblet in Latin and, as you might...
Remember all the hubbub last year over legislation to force restaurants to remove trans fats from menu items? Well, the July 1 deadline to begin enforcement of a zero-trans fat ban in New York City restaurants has...
This is a restaurant at the crossroads of New York style and Louisville grace, but what makes Proof an important restaurant is its food, and for that you can thank executive chef Michael Paley. He's a product of...
This month's issue of the American Journal of Preventive Medicine is reporting on a Healthy Menu Study that concludes, in part, that most restaurant chain executives are primarily concerned about growing sales and...
Every year this magazine stages its Concepts of Tomorrow Conference, which was created to help up-and-coming restaurant concepts grow into powerhouse chains. Who doesn't want to own the next Chipotle or Panera Bread...
In an industry where chefs seemingly change jobs as often as they change dirty aprons, smart restaurant owners often give top chefs a piece of the action to secure their loyalty. It's not often, though, when you see...
On the dessert menu at Varietal in New York City there's not a snowball's chance in hell you'll find anything your grandmother ever made. No, pastry chef Jordan Kahn is more interested in challenging you with desserts...
Did you catch Jeffrey Chodorow's full-page ad in the New York Times? Chodorow is the owner of New York City-based multiunit restaurants China Grill and Asia de Cuba, as well as the now-shuttered Rocco's on 22nd, which...
In this current issue, you'll find a report on the state of the restaurant industry (page 41). It's something we do every year to gauge how you and industry experts believe the year ahead will turn out. The good news...
