Search

Many fastfood restaurant chains are using the word 'Big' in their promotional campaigns. It appears that these companies believe consumers significantly value the size of the chains' products. A marketing consultant noted that consumers define value in a number of ways including price and serving portions but ultimately look for quality. The consultant also noted that the fast food restaurant chains have overplayed the strategy of producing and advertising bigger-sized menu products, thus losing the tactic's effect., Bigger is better! is the mantra of the marketing campaign for the new oversized line of Little Caesars pizzas. The tag line is being used to promote the chain's Big!Big! [...]

Chicago, IL-based restaurateur Debbie Sharpe runs two eateries and a catering firm called Eat Your Hearts Out! that has served or is serving show business personalities including the music group Rolling Stones, singer and composer Paul McCartney and singer Michael Jackson on their road tours. The lady is more familiar with the equipment and supplies in her restaurant kitchens than with the equipment and supplies in her kitchen at home. Given a choice of what to stock her home refrigerator with, Sharpe would buy oysters, Australian candy and chocolates., Meet Chicago restaurateur Debbie Sharpe. She lives (with her six cats) above Feast, a cozy neighborhood joint where the food reflects African, Indian, Japanese, and Mediterranean influences. Just around the [...]

Mark Miller, chef and restaurateur, caters to an Asian clientele in the newly-opened Raku in D.C.'s Dupont Circle. The shift from a mostly Hispanic concentration to Japanese and Chinese customers was influenced by his Berkeley days when he took up Asian studies and roomed with Asians. The average check at Raku would be $10 to $11. A giant screen featuring sumo wrestling and Asian music videos are the added attractions., Mark Miller, the celebrity chef and savvy restaurateur who made his name serving Southwestern cuisine at Santa Fe's Coyote Cafe and Red Sage in Washington, D.C., is opening a new [...]

The new Dietary Guidelines for Americans issued in Jan. 1996 by the Dept. of Health and Human Services and Agriculture Dept. endorses moderate alcohol consumption and vegetarian diets. The guidelines state that moderate drinking can reduce the risk of coronary heart disease while vegetarian diets comply with the Recommended Dietary Allowances for nutrients. Other recommendations include the combination of rice, pasta and potatoes with low-fat foods, and the reduced intake of sugar and sodium., Are we having fun yet? New dietary recommendations from the federal government don't exactly beg the question, but they do send a clear message that eating is supposed to be [...]

The expansion rate of the Mimi's Cafes chain of restaurants by no less than 20% annually is attributed to efficient personnel and real estate management. The company's recruiting and training department hires capable restaurant employees while its real estate department successfully finds ideal locations close to residential and commercial areas. Mimi's Cafes is based in Los Angeles, CA, and has 21 restaurants in Southern California and Arizona., How do you expand a regional chain of family-oriented, casual-dining restaurants by at least 20 percent a year? If you're Tom Simms, president of Mimi's Cafes, you rely on a [...]

A competition for students has been speculated between the Culinary Institute of America (CIA) and California Culinary Academy (CCA) following their opening of new schools on opposite coasts. New York, NY-based CIA has opened a school at the former Greystone Cellars winery in Napa Valley while CCA will acquire the New York Restaurant School in Manhattan. However, CCA VP Keith Keog believes that there are enough students to go around since these cities are food destinations with plenty of restaurants., Two of the country's premier culinary schools may soon find themselves competing for students on both coasts. Classes began last month at the Culinary Institute of America's new Napa Valley [...]

A number of famous New York City restaurants have changed owners. Among these are Ark Restaurants' acquisition of the French restaurant Lutece from chef Andre Soltner, Warner Leroy's purchase of the Russian Tea Room and the sale of the Four Seasons to Joseph E. Seagram and Sons. Dining guide publisher Tim Zagat believes these restaurants will remain as good as they are and will even benefit from the upgrades planned by their new owners., It all started last fall when New York City-based Ark Restaurants bought Lutece, chef Andre Soltner's acclaimed French restaurant in the heart of Manhattan (see 'When Worlds Collide,' December). The [...]

Chef Paul O'Connell has opened a new, 120-seat restaurant in Brookline, MA, which promises to be one of the leading establishments in the area's dining business. The restaurant, known as Providence, specializes in reinterpreted American favorites given a touch of European accents. It proved to be an instant hit among local diners, largely because of the generous portions it serves at bargain prices. O'Connell also attributes Providence's success to its cozy, yet stunning ambiance, which departs from the 'casual' atmosphere most restaurants prefer., AFTER YEARS OF PLAYING SECOND fiddle to some of the best and brightest on Boston's dining scene, Paul O'Connell has finally gone solo. Last November, the 31-year-old chef opened Providence, [...]

One hundred twenty-six chefs, environmentalists, farmers and scientists met in June 1994 to discuss ways of enabling Americans to eat foods grown locally rather than those brought in from distant states. Several guidelines for reforming restaurants emerged from these discussions. Restaurateurs are encouraged to create a new paradigm for the food served, promote farmer-chef relations, become politically active, take part in community initiatives and promote bio-diversity in the kitchen., In late June, 126 chefs, environmentalists, farmers, and scientists gathered in Hopland, California, at the Valley Oaks Food and Wine Center. Their purpose: to discuss ways that would permit Americans [...]

The outlook for the restaurant industry in 1994 shows a moderate growth rate. According to the National Restaurant Assn, commercial foodservice sales will go beyond $244 billion. This figure would be equivalent to a real growth rate of 2.1% after accounting for inflation. This expected performance reflects the continued restlessness of the economy. Limited-service restaurants will lead the industry growth with sales of $86 billion and real growth at about 6.3%., Drumroll, please. On second thought, maybe a rimshot would be more appropriate. Soothsayers at the National Restaurant Association predict commercial foodservice sales will top $244 billion in 1994. Adjusting for [...]

Hospitality Television (HTV), the first educational television channel for restaurants and hotels throughout North America, will feature programs geared towards instruction and training, focusing on such topics as service, sales building, teamwork, stress management and food safety. HTV has immense potential to increase guest satisfaction, sales and the speed of communications. It makes training easier and provides subscribers with the latest information on various topics., TV GUIDE Want to tune in to HTV? First off, you'll need a satellite dish. You'll be charged $192 a month, plus a one-time installation fee that varies from one [...]

It's all Fred Parker can do not to blush. The affable owner of the Hard Times Cafe in Alexandria, Virginia, has been cornered by yet another satisfied customer, a former [...]

A new law was passed in Los Angeles in July of 1993 prohibiting smoking in the city's restaurants. Outdoor dining areas, bars, dance clubs and rented banquet rooms are exempt, but 7000 restaurants are affected by the law, prompting concerned reactions from restaurateurs. They anticipate a loss of 12 to 15 percent if they fail to comply, which is punishable by by $1000 and a six-month jail sentence. Owners believe that the law will make diners patronize restaurants in neighboring areas that are not affected by the law., TOP TOQUES Some 400 well-wishers will be on hand August 21 at Matanzas Creek Winery in Sonoma County, Calif., as chefs Patrick Clark of the Hay-Adams Hotel in Washington, D.C.; [...]

Women are experiencing discrimination in employment in the food service industry. This was revealed during the second annual national conference of the Women's Food Service Forum on Mar 18-19, 1993 held in Chicago. Speakers during the meeting decry the plight of women in securing management posts in the food industry which is dominated by male Whites. Most of the women in the industry, either have low paying jobs or mired in middle management posts. This situation can be attributed to the lack of mnagement individuals who are willing to further women's career., It's tough for women to get ahead in the foodservice industry. Just ask Mike Roberts or Cody Plott, regional vice presidents with McDonald's and Hyatt Hotels, respectively. Following their presentations [...]

The Culinary Team USA acquired three silver medals and one gold at the 1992 Culinary Olympics held in Frankfurt, Germany on Oct 10 to 16. The entry for the cold buffet presented by the national squad was noted by Southern-style wild game and African-influenced seafood, Asian-flavored pastries and a seven-course, Mediterranean-seasoned menu. Overall team points resulted in the team's finishing in seventh place., After two-and-a-half years of rigorous practice and impressive performances in previous competitions, Culinary Team USA arrived at the 1992 Culinary Olympics (held in Frankfurt, October 10-16) with high hopes and [...]

Every decade or so, Joan Kurlan rearranges her life. Having spent the '80s practicing law, she decided she wanted a change of pace for the '90s--something challenging, something that would [...]

People can be divided into two categories: those who like chocolate and those whose love for the sweet stuff borders on obsession. Marcel Desaulniers must have had the latter in [...]

Asked how he got into the restaurant business, Stewart Parsons lets his mind rewind back to memories of his formative years on Cape Cod. 'My family was really interested in [...]

The father of bioengineering had it rough: midnight runs to the cemetery for parts, crude assembly methods, waiting for a bolt of lightning to jump-start the damn thing. Poor Victor [...]

Everyone is talking about family values these days, even restaurateurs. For them, of course, this is not a matter of babies born out of wedlock - the issue is, quite [...]

Parma Pierogies is one with its environment. Located in an idiosyncratic suburb of Cleveland, the restaurant celebrates its surroundings. Its color scheme is heavy on pink, a tip of the [...]

It's 3 a.m. Do you know where Barry Berlin is? What happens is I eat something at four in the afternoon, then by two or three in the morning I [...]

Tough times continue for the beef industry as nutritional concerns and evolving dietary habits challenge the stronghold that red meat once commanded at the center of our plates. According to [...]

This month marks the second anniversary of 'Fridge Raid,' hands down the most prurient regular feature found in these pages. The premise is simple, the kind of stunt that Geraldo [...]

Jewish cookbooks are almost as uncommon as game cookbooks, perhaps because the average Gentile assumes Jewish cooking begins and ends with matzo balls and chicken soup. Granted, Faye Levy's International [...]

They flock to El Teddy's on West Broadway in Manhattan for any number of reasons. Some come for imaginative Mexican food and margaritas that are without equal this side of [...]

These are what your grandmother used to call wish books, magic volumes that will introduce you to your wildest dreams and leave you trying to figure out how to scrape [...]

These are what your grandmother used to call wish books, magic volumes that will introduce you to your wildest dreams and leave you trying to figure out how to scrape [...]

The time is right for game, according to California restaurateur John Ash and Sid Goldstein, director of flood and wine communications for Fetzer Vineyards. Their new cookbook, American Game Cooking, [...]

Tom Monaghan's recent return to the helm of Domino's Pizza came amid controversy surrounding a new home for his Detroit Tigers. The pizza mogul, who bought the baseball team in [...]

Reality Checks and Unpaid Balances They may not be able to pass sensible legislation or balance the budget, but give the members of Congress credit for knowing how to make [...]

A Landmark Laid To Rest Kiefer's is closed. The cause of death remains a mystery. Some blame the recession, others say it was simply old age. This much is certain [...]

Acting Locally Representatives from more than 50 Boston restaurants recently established The Greater Table, a nonprofit organization that raises funds for hunger relief through an agreement with First Bank System [...]

Who Gets What Mama, don't let your children grow up to be cowboys or-for that matter-journalists. Steer them instead toward a career in the upper echelon of restaurant- management. That's [...]

Making It Official The Educational Foundation of the National Restaurant Association has established the Foodservice Management Professional certification program to provide recognition and credentials for managers who have displayed a [...]

Burgers Are OK Again Contrary to what many nutritionists have been saying for years, hamburgers just might have some redeeming qualities. Scientists have discovered a cancer-fighting compound in hamburgers and [...]

Televised Techniques Cooking at the Academy' is a different kind of cooking show. Produced by KQED in San Francisco, the 13-part series was filmed in the kitchens of the California [...]

Are We What We Eat? A new study of feelings about food indicates that people who eat hamburgers, fries, and doughnuts are perceived as morally deficient. In a word, they're [...]

There was a time when people believed that the Automat represented the future of foodservice. But time marched on to the beat of progress, and the shape of things to [...]

A Tale of Two Cities New York and Los Angeles are at it again, squabbling over the right to claim the best eats in country. For the last several years, [...]

Great Menus A Chinese restaurant, a hotel dining room, and a fledgling diner took top honors in the 28th annual Great Menu Contest sponsored by the National Restaurant Association. The [...]

On the Road Again The good news for destination restaurants is that Americans are no longer staying home in droves. Lured by enticing discounts and promotions, tourists and business travelers [...]

You know her as the author of The Fannie Farmer Cookbook. No, it's not Fannie Farmer-she died in 1915. It's Marion Cunningham, author of the last two versions of that [...]

The war is over, but where does that leave the recession? Encouraged by hopeful omens like a surge in consumer confidence last month and signs of new life in the [...]

Hey, kids, remember the good old days when restaurant promotions involved giveaways like toys and plastic cups? Now that Godfather's Pizza has introduced its 'Math by the Slice' program, it [...]

Jeremy is hungry and his mother is at aerobics class. Not to worry, though. His father is home and he knows a thing or two about food. 'Jeremy likes fruit,' [...]

Ay, There's the Rib Wisps of smoke carrying enticing traces of mesquite and hickory drifted over the Cuyahoga Country Fairgrounds just west of Cleveland and mingled with the sweet smell [...]

Presents five American restaurants which have streamlined their operations through the use of technology. Installation of point of sale systems for Brew House chains; Use of silent patron pagers by Cheesecake Factory; Assistance of Compris Technologies for Burger King outlets; Benefits of the Made for You production system of McDonald's; Purchase of the Cheftec software by Grouse Mountain Grill. INSET: Future shock, by Neil Reyer..

Discusses how five companies in the restaurant business reinvented themselves to cope up the demands of the changing time. Changes made by KFC restaurants, Cafe Spiaggia, Damon's, Red Lobsters, and The Melting Pot.

Focuses on the merger between Lutece Restaurant in New York, owned by Andre Soltner, and Ark Restaurants Corporation, owned by Michael Weinstein. Terms of the deal; New management personnels under the merger; Career and entrepreneurial background of Weinstein; List of Ark Restaurant Corporation's other business establishments.