The concept seems stuck in the 1950s. The menus are strictly old-school. And the pace of unit expansion is funereal. In fact, nothing is very sexy about Cincinnati-based Frisch’s Restaurants, Inc., except its financial performance over time. It...
We’re not endorsing the nutritional seasonings being marketed as “foodceuticals” by their maker, VitaminSpice. But we’re intrigued by the idea behind these products. They would enable operators to accentuate the positive about some nutritional...
Chris Santos, chef/partner of Stanton Social and a frequent judge on The Food Network’s Chopped cooking show, has one of the more colorful collections of tats in the food world. What you can see pictured here on his left arm is a full sleeve...
Can’t get financing for your new restaurant? Upland, CA, wants you anyway, and it has created a Restaurant Attraction/Incentive Program to get you on board, including market-rate loans the city itself will make. Even the loan caveats are operator...
If you ever feel burnt out on your career as a restaurant owner, consider how attractive your life looks to outsiders. How else can you explain the latest move by multi-billionaire industrialist Richard Branson, who’s scheduled to open Ninety...
