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Flour power: operators find they knead bread to cut costs and stand out
Bread has at times been treated as an afterthought by restaurateurs, but as operators look for new ways to manage costs and distinguish themselves...
Nation's Restaurant News, 11/09/09 by Bret Thorn · More from publication -
Wolfgang Puck
Wolfgang Puck is one of the biggest names in the restaurant world. He's a business owner, a caterer, a food manufacturer and one of the first...
Nation's Restaurant News, 11/02/09 by Bret Thorn · More from publication -
Farmhouse Cafe
Farmhouse Cafe 2121 Adams Ave. (619) 269-9662. www.farmhousecafesd.com. Seats: 26 in dining room, 13 at bar, 10 outside. Cuisine: French country....
Nation's Restaurant News, 10/19/09 by Bret Thorn · More from publication -
Roseville
Roseville 1125 Rosecrans St. (619) 450-6800. www.rosevillesd.com. Seats: 100, plus 12 at the bar and 52 in private dining rooms. Cuisine:...
Nation's Restaurant News, 10/19/09 by Bret Thorn · More from publication -
1500 Ocean
1500 Ocean 1500 Orange Ave., Coronado. (619) 522-8490, www.dine1500ocean.com. Seats: 120 inside, 50 outside Cuisine: contemporary...
Nation's Restaurant News, 10/19/09 by Bret Thorn · More from publication -
California Modern
California Modern 1250 Prospect St., La Jolla. (858) 454-4244. www.georgesatthe cove.com. Seats: 120. Cuisine: California modern. Specialties:...
Nation's Restaurant News, 10/19/09 by Bret Thorn · More from publication -
Cowboy Star Restaurant and Butcher Shop
Cowboy Star Restaurant and Butcher Shop 640 10th Ave. (619) 450 5880. www.thecowboystar.com. Seats: 86. Cuisine: fine Western. Specialties:...
Nation's Restaurant News, 10/19/09 by Bret Thorn · More from publication -
Chefs find fried chicken has legs; Classic Southern dish gets makeover on independents' menus
Once every three months at Chicago's West Town Tavern, chef-owner Susan Goss used to make fried chicken for family meal. Everyone loved it, but it...
Nation's Restaurant News, 10/12/09 by Bret Thorn · More from publication -
Back to basics: guests with scaled-back ordering habits may not get fancy again
Even as macroeconomic indicators point to recovery, experts say restaurant operators shouldn't expect their customers to start spending freely--or...
Nation's Restaurant News, 10/05/09 by Bret Thorn · More from publication -
Fine-tuning: high-end operators work to rethink and refine their concepts
Fine dining has been smashed during this recession, forcing high-end operators to rethink their businesses as they put the pieces together for the...
Nation's Restaurant News, 10/05/09 by Bret Thorn · More from publication
