Big tables—six-, eight- or ten-tops—or a private dining room, to seat a crowd. Trendy cuisine and craft beers, but also steaks and familiar fare. Good old-fashioned hospitality in the dining room.
All are important for attracting and keeping a business clientele, according to a panel at last week’s National Restaurant Association Restaurant, Hotel-Motel Show.
Underscoring the importance of this lucrative clientele, panelist Santosh Jayaram, cofounder of Table 8, a rest