Sonoma Spaghetti Shack dumbs-down concept
July 03, 2009, 9:35 AM
To take the concept full circle, Kaplan has posted her hours next to the entrance of her space on a five-dollar hardware store-hours sign, while not opting for the typical sign announcing closings and opening hours. And, for the piece ...

Marsha McBride, Cafe Rouge, creates stars
June 29, 2009, 12:00 PM
McBride and her professional staff diligently work at the art of culinary adventure. Whether it’s a bar snack as simple as the spiced nuts or marinated olives, a house-made hot dog, or a hanger steak, you can see the attention ...

Vision Can be Blinding
June 26, 2009, 11:45 AM
Although vision is what it takes to be successful, too much can be more dangerous than too little. Making sure your customers are happy is more important that implementing a vision for something that only few can see...

This guy's cooking his way to stardom
June 24, 2009, 10:05 AM
Two years ago when I first met Tony Ounpamornchai at Sea Thai Bistro, his now famous Wine Country destination restaurant, I knew he had a talent. He possesses some of those same moves ...

Ten Tips on Sighting 'Unsightly'
June 22, 2009, 2:10 PM
The vision to notice things that are unappealing in the restaurant world takes a well-trained eye. This comes from years of experience. On Saturday I watched as a waitress took a water pitcher, dunked into a pan of hot water ...

At Chow, Unsightly Is Against the Rules
June 19, 2009, 11:05 AM
Wouldn't it be an accomplishment to run your restaurant for one complete day without seeing anything categorized as "unsightly"? Try it. Put a plan together and see what happens.

A Real Restaurant Head Scratcher
June 16, 2009, 1:00 PM
Every owner in the country continuously scratches their head wondering, one thing: Why? None of us can really answer that question. But, we do need to pay attention to those scratching their heads around us and the customers...

The Road to Celebrity Begins with Cooking Classes
June 12, 2009, 10:40 AM
If you want to become a celebrity chef you have your work cut out for you. Teaching cooking classes locally may be the perfect beginning. Plan your journey, chart your course, sharpen your knives, develop a menu, and begin to ...

It's Time to Develop a Dealership-Sized Concept
June 09, 2009, 3:00 PM
When Dave Anderson, founder of Famous Dave's Barbecue, developed his concept his second location was a Linden Hills, Minneapolis, gas station that he turned into a Rib Shack. Today, the concept that accelerates past the tired competition may be one ...

Kogi, Friday and Social Media
June 05, 2009, 9:35 AM
It's Friday. The weekend. Make sure the checklists are out. Make sure your manager has a pre shift meeting. And, makes sure that everyone enjoys your hospitality, your food, and your ambiance.