Tweet Since last August, when I first posted about the blossoming underground fine dining scene in San Francisco, the phenomenon has grown exponentially and started spreading up and down the west coast. From Vancouver to L.A., chefs are ditching the kitchens of established restaurants and setting off on their own, and using shrouds of secrecy, [...]
Archive | January, 2010
Tweet When a high-end restaurants closes (and we all know one that has closed recently), what is an experienced, knowledgeable head chef to do? If you are one of the chefs in this Nation’s Restaurant News article, the answer is: “Sell my wisdom to some casual eatery operators.” For the casual eateries, these arrangements offer [...]
Tweet McDonald’s has been an increasingly lone bright spot in the dark world of food service during a recession. Sales are up, new restaurant layouts appeal to a wide range of customers, and Starbucks has a serious competitor on their hands. McDonald’s success can be attributed to a lot of things, including their bargain basement [...]
Tweet About this time every year the food service industry starts buzzing about the trends that will shape consumer preferences and affect business in the next 12 months. We are lucky enough (or unlucky, depending on how you view it) to be in the midst of a transition period for many restaurants, and that makes [...]
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