CUSHION: Barter can defray the costs of remodeling, repairs and other services. Barter, or trade, is a cashless system of exchanging goods and services. In the restaurant industry, it's converting empty tables into thousands, even millions, of...
A MIXED PORTFOLIO: Copper Cellar's Michael Chase, president (left) and Curtiss Gibson, VP operations, oversee seven concepts, among them Copper Cellar (top), Smoky Mountain Brewery and Restaurant (middle) and Calhoun's (bottom). RIB...
A wise person once said that, "Taken by the yard, life is hard, but taken by the inch, it's a cinch." Folks in the restaurant business should heed that advice when setting their goals for the year ahead. Perhaps more so than people in any other...
BIG SPLASH: Opened last fall in Las Vegas, Tao was designed expressly to host parties for 20 to more than 3,000 guests. The banquet space (left) is served by a dedicated kitchen. WHAT'S TO EAT? Schwartz Brothers will create any menu—for a...
BE PREPARED: This is not the time to think about how you'll protect your restaurant. BACKUP: Computer records and critical documents should be saved online if possible. THEFT TARGET: Computers and other equipment should be safeguarded...
Patrick Henry, whose Patrick Henry Creative Promotions has developed winning beverage campaigns for Cheesecake Factory and other chains, dispensed some advice on generating excitement in beverage sales...
SIZZLIN': Ray Tang of San Francisco's Mariposa (above) and Culinary Olympic Gold Medal winner Todd Downs (below) prepared pork specialties during a gala dinner sponsored by the National Pork Board. ATTENDEES AT RESTAURANT HOSPITALITY'S...
