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...
SHINING STARS: This year's crop of Rising Stars are (seated, front row, from left to right) Jeremy Grandon, Chris Ferndandez, Paul Virant, Matthew Zappoli. Seated (middle row) are Emmanuel Piqueras Villaran, Jake Linzinmeir and Todd Mark Miller...
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...
DOUBLE SHOT: L'Atelier (far top) is a casual operation. JoÎl Robuchon at the Mansion (center and bottom) offers the grand French dining experience. Honored as France's "Chef of the Century" and someone for whom earning and holding three...
Brian Wansink Two restaurant labs at Cornell University have revealed some telling information about what, why and how much people eat. Cornell Professor Brian Wansink shared how, through interviews with guests and hidden cameras at the two...