Restaurants | Page 10

Online Presence

How Relationships can Build Business Longevity

Rudy's Bakery in Queens has been open since the 1930s. 40 years ago, Toni Binati and her uncle bought it and kept many of the recipes alive. Toni admits it hasn't always been easy, and change has been inevitable.

By Emily Washcovick

Buying a Franchise

So You Want to Open a Restaurant?

By Jeff Cheatham

Thought Leaders

Restaurateur PHILIP CAMINO on Striving for Hospitality and Health

By Shawn P. Walchef

Thought Leaders

Food Network Star Geoffrey Zakarian Distills the Hospitality Industry Down Into Just 48 Words

By Dan Bova

Building a Business

How To Become an Overnight Success — in 10 Years

Interview with 'Ten Year Plan' author David Dressler about scaling Tender Greens, thoughtful approaches to operating a business, and building heart-centered brands.

By Shawn P. Walchef

Online Presence

The ‘CEO of ChefTok’ Explains Going Viral on Social Media

Interview with Silicon Valley Executive Chef Brandon Dearden about how to grow a brand on social media with consistency and simplicity, while learning to embrace "failure."

By Shawn P. Walchef

Buying a Franchise

Why Boycotting Franchises Operating in Russia Might Be Misguided

Confusion over the franchise business model is causing consumers to lash out at several big brands, but the truth is it's complicated.

By Scott Greenberg

Thought Leaders

Leading a Restaurant Culture with Warmth and Hospitality

Interview with Chef Roy Yamaguchi of Roy's Restaurants about learning to lead with love, becoming a celebrity chef, and growing a food empire.

By Shawn P. Walchef

Building a Business

Turning Mistakes into Learning Opportunities

Hear how Norm Theard, owner, of The Quarter Creole Cuisine, continues his family's legacy through authentic comfort food and service to match.

By Emily Washcovick

Online Presence

Authenticity is Currency on Social Media

Interview with Chef Dave Critchley of Lu Ban Liverpool about the importance of mental health in the restaurant business and learning to be himself online.

By Shawn P. Walchef

Thought Leaders

Blogging Gives Your Business A Big Voice

Interview with Joelle Parenteau owner of Wolf Down about connecting with audiences through blogging, becoming a restaurant owner, and her viral Medium article.

By Shawn P. Walchef

Online Presence

Get Media Coverage By Being Authentic Online

Interview with Rabia Kamara of Ruby Scoops about appearing on the Food Network, smartphone storytelling to build a following, and how ice cream is a blank slate.

By Shawn P. Walchef

Online Presence

Cooking Up Virtual Flavor at Mercedes-Benz Stadium

Interview with Chef Matt Cooper (Mercedes Benz-Stadium) about running a massive food operation with digital strategy.

By Shawn P. Walchef

Business News

Restaurant Chain Slammed For Viral Photo of Policy Claiming Employees Must Earn Five-Star Reviews or Be Terminated

The chain has since spoken out since the viral photo made its rounds over the weekend.

By Emily Rella

Online Presence

It Takes a Village to Keep a Restaurant Open

Interview with Leticia "Skai" Young (LoLo's Seafood Shack) about creating a community with her restaurant and using social media.

By Shawn P. Walchef

Online Presence

Build A YouTube Following With Authentic Content

Interview with YouTube Star Sam Zien The Cooking Guy about growing his popular YouTube channel and restaurant empire.

By Shawn P. Walchef

Buying a Franchise

These 3 Restaurant Franchises Thrived During the Pandemic. Here’s What to Learn From Their Successes.

Facing an unprecedented labor shortage, forward-thinking restaurants doubled down on technology to increase profits

By Dan Rowe

Buying a Franchise

Get a $25 Restaurant.com Certificate for Just $4.25

Save money when you dine out.

By Entrepreneur Store

Building a Business

A Post-Pandemic Survival Guide for Restaurants

The pandemic hit restaurants hard, but there are smart ways for restaurateurs to come back.

By Tim Murphy

Business News

Lawsuit Alleges Chick-fil-A Has Secretly Been Hiking Up Prices

The lawsuit claims some food prices have been increased by as much as 30%.

By Chloe Arrojado

Thought Leaders

Consistency That Keeps Customers Coming Back

Brick 3 Pizza Owner Demetri shares the secret behind making food your customers want to eat 6 days a week and managing a staff that welcomes customers in like family.

By Emily Washcovick

Building a Business

Creating the Perfect Pizza Experience

Perfect Pizza's Tashia Robinson shares the elements-consistency, customer service, and community- that make her franchise a success.

By Emily Washcovick

Thought Leaders

Getting Back in Touch With Customers

Keene Addington shares his journey from selling his established restaurant chain to returning to his restaurateur roots by founding Tortoise Supper Club, a family-owned restaurant located in downtown Chicago.

By Emily Washcovick

Buying a Franchise

Fast Food Restaurant Owners Are Trying Crazy Stuff to Attract Workers. Here’s What’s Actually Working.

Their tactics for hiring new workers may change the fast-casual industry forever.

By Maggie Ginsberg

Business News

‘I Was Very Rude’: Man Sends Apology Note and $100 Tip to Restaurant Staff for His Behavior

The letter referred to an incident that occurred on July 5 at around 5–6 p.m. The man yelled at Ramsey and her colleague Michelle Kender at the podium and left because the wait was longer than he expected.

By The Epoch Times

Business News

KFC is Opening Its Own Pop-Up Hotel, Complete With a Button You Can Press for On-Demand Fried Chicken

The gluttonous getaway features suites with an arcade machine and cinema room.

By Emily Rella

Thought Leaders

City Winery Founder and CEO Michael Dorf Doesn’t ‘Pivot’; He Avoids ‘Fatal Crashes’

In a recent conversation with 'Entrepreneur', the hospitality innovator lays out five ways business owners can weather recessions, pandemics and the perils of being broke.

By Kenny Herzog

Business News

Despite Major Menu-Price Increases, Chipotle Crushes Earnings

The company's restaurant-level operating market was the highest since Q3 of 2015.

By Emily Rella

Buying a Franchise

The Time Is Now to Become A Franchisee Under Historically Good Terms

It is finally a tenant's market, and prospective franchisees are making unusually good deals this year -- but it won't last forever.

By Dan Rowe

Buying a Franchise

An ER Nurse Opened a Curry Up Now Franchise Right Before Covid-19: ‘I Couldn’t Abandon Either Responsibility. That’s Not My Ethics.’

Pritesh Benjamin hadn't planned to spend much time in the kitchen, but when business dropped 70 percent overnight, he rolled up his sleeves and got to cooking.

By Stephanie Schomer