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 ca...
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...
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...