It’s quite simple: Customers are drawn to cool restaurants because it makes them cool by association. What gives a restaurant that “it” factor? Check out these five concepts that have taken cool all...
On the constantly-changing stage of the $558-billion restaurant industry, it is no secret that casual dining is evolving. Most notably — and to the alarm of many — the middle of this segment is struggling, as fast...
Everywhere we look, we see green. Every day, the green movement influences the way more Americans drive, eat, shop and live. Whether businesses and other organizations are responding to Americans' interest and demand...
TONED DOWN: Sports are still a big focus for Damon's, but not so in-your-face these days. SELLOFF: Selling stores has helped retire debt. CHIEF: CEO Howard inherited a debt-laden operation. Maui Salmon ...
FAR FROM THE FARM: Mimi's has a more upscale appeal with its country French theme. RETRENCHING: Bob Evans has updated its down-home menu, closed two dozen underperforming locations and sold off many unused...
IDEA GUYS: The Chop House is only one idea from Mainstreet execs (from l.) Simon Pesusich, Michael Gibbons and Dennis Serras. HOMEY: Palio boasts "Italian roadside cooking in a convivial setting." FISH TALE...
SMALL SURPRISES: Small plates and unexpected tastes are a winning combination for Zengo . FEEL THE HEAT: The sexy decor at Chicago's Vermilion matches the spicy Indian-Latin fare. PACIFIC RIM: Beacon...