Airport restaurant locations deliver high traffic and a captive audience. No wonder restaurant operators are eager to expand their brands there. But not just any brand will do.
Boston’s East Coast Grill has a surefire—emphasis on the word “fire”—way to bring people in on a winter’s night. Something similar might work at your place.
Not another newsletter! Well, yes and no. It is another newsletter, but this one reflects the joint efforts of Restaurant Hospitality and Nation’s Restaurant News. We’re now on the same team so we’ve decided to put our collective muscle together...
If they can make it in New York, can they make it anywhere? From sandwich shops to fried pizza, longer wine lists and more vegetarian fare, New York-based Seasoned Hospitality Consulting & Management’s Stephen Loffredo says a number of hot...
Just when you think there can’t be any untapped niche left in the restaurant business—let alone one that comes with a built-in customer base—along comes The Fair. This just-opened Edmonds, OK, restaurant specializes in concession food items...