President Obama doesn’t have any problem eating Gulf Coast seafood. His chef, White House Executive Chef Cristeta Comerford, doesn’t have any problem preparing it. Neither do a lot of restaurants in New Orleans, a city on the leading edge of the culinary world and the...
Starting a restaurant is by nature a difficult and trying endeavor. Studies have shown that an average of 50-60 percent of restaurants fail within the first five years, and 23 percent fail within the first year. That’s when the economy is healthy. Add a down...
From a customer standpoint, there’s nothing more frustrating than having to wait, whether it be at the bar to order a drink, behind the guy at lunch who can’t decide what he’s in the mood for, or sitting (im)patiently at the table for the server...
Everybody has a favorite soup. Maybe it’s a rich tomato soup with a grilled cheese sandwich from a local diner. Or your favorite aunt’s chicken soup, which may still be the only cure for the flu. Maybe a chowder, a bisque or a stew hit...
Whether you consider healthier menu options a fleeting trend or something that’s here to stay, the fact of the matter is that the most successful restaurants change with the times. If you believe the latest foodservice industry statistics, diners are becoming increasingly interested in menu...
Although the economy is heading toward an alleged rebound, wallets are still tight— something the restaurant industry is all too familiar with. With less discretionary income than before, customers and operators are both downsizing and looking to extract the most value out of every experience. This...