I f and when gourmet hamburger chain Red Robin International decides to turn itself into a publicly-held company, few Wall Street investors will be able to resist the lure of its compelling investment story...
For years we at Restaurant Hospitality have made a career out of identifying up-and-coming chains that we believe will become the talk of the industry someday. There’s something thrilling about spotting a restaurant concept that has a load of...
Plug And Play For Restaurant KitchensAlthough you can bet that every chef in the business scoffs at the idea, the notion of an automated foodservice kitchen is edging closer to reality. An all-industry task force organized by the North American...
Breakfast and brunch call for creative menu items that entice customers to try new tastes. For instance, the seven Cosí locations in Chicago recently launched the Cosí Squagel, a square bagel that comes in 10 flavors, including Asiago, cinnamon...
"There's a shortage of pastry chefs right now. They are in demand," says Weiss, who laments that Chicago's boom in upscale restaurants hasn't helped matters...
I had the pleasure a few weeks back to view a romantic comedy in Aspen. It was not playing at a local movie theater, but rather all around town during Food & Wine magazine’s annual "Classic" in the Rocky Mountains. The romance involved 5,000...