Revved & Ready

Feb 01, 2004

According to our State of the Industry Forecast, most operators in the full service category are guardedly optimistic that 2004 will be a good year for business and growth. By Michael Sanson ...

Jason Dady, Executive Chef/Owner, The Lodge Restaurant of Castle Hills, Castle Hills, TX

Feb 01, 2004

...

Shoney's Shapes Up

Feb 01, 2004

Rodger Head doesn't mince words when describing the recent dark days of Shoney's. "The brand was terribly mismanaged. It had 12 years of deferred maintenance in its stores. It had seven presidents over that period, each thinking he had the silver...

Revved & Ready

Feb 01, 2004

There may have been years when running a restaurant was easy, but you'd have to go way back to find them. As expected, last year was another roller coaster ride with plenty of chills and thrills...

Head for the 'Hood

Jan 01, 2004

Jimmy Bradley is a master at capturing the essence of a neighborhood and transforming that intangible-quality into a stylish, lively, beloved restaurant. In the past five years, his intuition has paid off three times, with The Red Cat, The...

Head for the Hood

Jan 01, 2004

Celebrated chefs catering to local tastes are reshaping ...

PRIMETIME FOR FLEMING'S

Jan 01, 2004

FLEMING'S PRIME STEAKHOUSE & WINE BAR CONCEPT: Upscale, affordable dinner-only steakhouse offering 100 wines, sold by the glass.OWNERSHIP: Outback Steakhouse in partnership with Paul Fleming and William Allen, III.LOCATIONS: 23 units in...

Koren Grieveson, Chef, Avec, Chicago, IL

Jan 01, 2004

When you ask chefs where they eat in Chicago, Blackbird is almost always at the top of the list. So when it was announced sometime back that Chef Paul Kahan was opening a wine bar next door called Avec, a sense of excited anticipation overtook...