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Bold colors, modern artwork, sleek lines ... this isn't your grandmother's nursing home. Long-term care owners and administrators have heard it before but it bears repeating. Today's seniors, more active [...]

[ILLUSTRATION OMITTED] On the constantly-changing stage of the $558-billion restaurant industry, it is no secret that casual dining is evolving. Most notably--and to the alarm of many--the middle of this [...]

[ILLUSTRATION OMITTED] Every hiring manager has made a bad choice. It can happen very easily. You needed someone quickly. You were taken in by a candidate's smile, humor or other [...]

Sports. Wings. Beer. It's more than the slogan of RESTAURANT HOSPITALITY'S 2007 Chain of The Year. It might also be the mantra of a large segment of the dining public: [...]

The restaurant business is alive and well. Industry sales are expected to reach a record $537 billion this year, according to the National Restaurant Association. That's a full five percent [...]

There's a new, upscale eatery in Chicago's River North neighborhood. This chic and modern space, with its dark woods and hues of chocolate brown and vibrant orange, has been described [...]

To become a chain: Hasn't every restaurant operator dreamed of coming up with that one perfect concept, one so successful in its popularity, execution and balance sheets that it can [...]

It's the crack of the dawn. People are hungry. If you're not serving breakfast already, are you missing out on an opportunity? Mom may have told you that breakfast is [...]

'You should eat so good,' proclaims the sign outside Lisa Schroeder's restaurant, where she feeds both body and soul. 'Is that pot roast?' you may ask, sniffing as you enter [...]

Assisted living (AL) construction Ass in the 1990s and early 2000s as developers looked at a rapidly aging population and saw a large market and an opportunity unhampered by the [...]

An unlikely pairing of 'down on the farm' tradition and French bistro sophistication recently surprised many watchers of the restaurant business, but Bob Evans Farms' 2004 acquisition of the West [...]

There's an old axiom that says it's easier and cheaper to hold on to customers you already have than it is to find new ones. +This saying is even truer [...]

As the largest element in most guestrooms, it is the natural focal point; so good design often begins where the guest's day ends--the bed. Interior designers specializing in hospitality predict [...]

Social media is changing the way all businesses operate and hotels can find both challenges and opportunities as consumers continue to explore their favorite channels. While some social media objectives [...]

National Report -- As the hotel development boom in large urban and gateway markets wanes, new development in secondary and tertiary markets is on the upswing, with some developers and [...]

National Report--Although it might be difficult to imagine, the Millennial workforce--today's 20 and 30-somethings--will one day occupy the most prestigious and coveted executive positions in the lodging industry. How does [...]

NATIONAL REPORT -- In any given market, a convention center is likely to be the greatest generator of revenues for nearby hotels. The good news is that after several years [...]

AUSTIN, TEXAS -- In keeping with its growth strategy of opening properties in downtown, urban areas, Merrillville, Ind.-based White Lodging Services Corp. recently announced plans to open a new luxury [...]

NATIONAL REPORT -- As the 2013 contract rate negotiation season kicks E off, there is a significant discrepancy between what hoteliers are expecting from corporate negotiated rates and what contract [...]

Austin, Texas, is known for its own unique, laid-back style, and Barton Creek Resort & Spa reflects the casual, cool sophistication of the city. With high-end restaurants and championship golf [...]

NATIONAL REPORT -- While most hospitality employers are hoping that November's general election will ultimately lead to a repeal or scaling back of Supreme Court-approved Obamacare, formally known as the [...]

More than any other industry, consumers' decisions regarding travel are influenced by the Web, and more specifically, social media. If a hotel property is not proactively managing its online presence, [...]

The proclaimed oldest retirement community in Florida has adopted a new product featuring an ultramodern material in an attempt to prevent one of the most common and debilitating injuries among [...]

Anyone who has managed an older facility knows that physical updates and innovations can pose a challenge yet are important in a competitive marketplace in which seniors have many living [...]

Electronic health records (EHRs) have improved patient care in healthcare institutions, and in many places long-term care (LTC) facilities are reaping the benefits of health record exchanges. These benefits include [...]

Piloday's seniors are more mobile than generations before and those living in assisted living, CCRC and even long-term care (LTC) settings need and want to get out into their communities. [...]

In 2011, researchers from the EMGO Institute for Health and Care Research, VU University Medical Center, Amsterdam, explored the idea of applying a multidisciplinary approach to long-term care, a setting [...]

'Design must reflect the practical and aesthetic in business, but above all ... good design must primarily serve people.' --Thomas J. Watson Nowhere is this truer than in the world [...]

Healthcare environments including long-term care facilities are notorious harborers of bacteria (MRSA, VRE, C. difficile, acinetobacter), viruses (influenza, RSV, rotavirus, noro-virus) and fungi. While visitors and staff can bring microorganisms [...]

Operators of long-term care facilities looking to save money ought to make sure that excess dollars are not being sent down their laundry room drains. Laundry operations incur many expenses--labor, [...]

According to the Bureau of Labor Statistics, healthcare workers who lift and help move patients consistently report the highest number of work-related injuries among all professions. Nurses, CNAs and orderlies [...]

All LTC administrators are interested in reducing costs where possible. Transportation is one area that might be better managed to save money. True, there's not much one can do about [...]

The importance of protecting against infection in an LTC facility is clear. For the health of staff and residents, good practices are required throughout the laundry cycle. Microorganisms from blood, [...]

Open flames, sharp knives ... the restaurant work environment has its hazards. But most employee injuries--three million a year, in fact--are of a far more pedestrian variety: slips and falls. [...]

The article highlights the winners of Environments for Aging's Citation of Merit award and presents special designs of the projects. It showcases housing for the elderly projects such as Camphill Elder Initiative for Developmentally Disabled Adults in Ghent, New York, the Cosby Spears High Rise in Atlanta and the assisted living residence Good Shepherd Cottage at Santa Teresita, Duarte. It mentions the facilities and support provided by these projects to help elders live life comfortably.

The article provides information on several aspects related to value driven menu in restaurant industry and casual dining. Topics discussed include seafood feast and American Express survey; calculation of meal costs and appetizers; food menu at ViewHouse Eatery, Bar, and Rooftop; and value of engineering.

An interview with chefs Michael Solomonov and Steven Cook of CookNSolo restaurant is presented. Topics discussed include the cookbook "Zahav: A World of Israeli Cooking" which was named as a finalist for the James Beard Foundation award for Best Cookbook, International, idea for Rooster Soup Co., and Yemenite Chicken Soup.

The article presents the changes and developments made on assisted living (Al) facilities to address cognitive challenges and mobility issues in the U.S. According to Rick Mattos, chief executive officer of Sabra Senior Health Care real estate investment trust (REIT), Al operators need to adjust not only in programming and staffing but also to the physical environment of senior residents. He said that Al operators and owners also incorporated additions and remodeled their facilities.

The article reports on various restaurants, bars, and food operators in the U.S. including Rappahannock Oyster Co., Salumeria, and Goddess and Grocer.

The article presents information on how Ryan Fischer, senior lighting designer at Focus Lighting in New York, used lighting to create an opulent ambience at a lush supper club Yvonne's, owned by restaurateurs Chris Jamison and Mark Malatesta in Boston, Massachusetts. It focuses on how lighting helps in creating memorable experiences for guests in the restaurant, and creating a sense of drama, history and luxury.

The article features Columbus, Ohio-based Buffalo Wild Wings (BWW), "Restaurant Hospitality"'s 2007 Chain of the Year. Comprising 443 company-owned and franchised restaurants in U.S. states, BWW started out as Buffalo Wild Wings & Weck when owners Jim Disbrow and Scott Lowry opened their first store near the Ohio State University campus in 1982. In 1994, the name was changed again from bw-3 to its current name, as part of the restructuring and expansion plan of then newly-installed chief executive officer (CEO) Sally Smith. BWW, whose slogan is Wings. Beer. Sport., is known for its wings-sports concept, various cravable offerings, flexible service model, exceptional value and a loyal customer base. BWW earned a total $209 million in revenues in 2005 and plans to have 1,000 units by 2012.

The article presents information on Mainstreet Ventures, a company based in Ann Arbor, Michigan that operates 17 restaurants in its home state and in Ohio, Florida and West Virginia. Michael Gibbons, president of Mainstreet Ventures, explains that the company's concepts have mass appeal, from home-style Italian to upscale steakhouse, seafood, neighborhood bistro and dessert concepts as well. The company growth has been site-driven and favors downtown spaces and other destination locations. The company plans to open two restaurants in Maryland in 2008. Mainstreet Ventures posted a sales of $43 million in 2005.

This article profiles three popular breakfast chains in the U.S. The breakfast-only business model has several advantages. Firstly, running a one-shift operation avoids the need to hire a B-team, cutting labor problems in half. Secondly, operating just one early day part helps operators retain employees. Another advantage to breakfast-only operations, is that great execution is easier. Founded in Vail, Colorado in 1982 by a self-proclaimed skier who wanted to have his afternoons free, Le Peep's philosophy is to offer the type of breakfast guests would make themselves if they had the time and the inclination. They offer skillet dishes such as potatoes, eggs, breakfast meats, vegetables, cheeses and other ingredients, which are fried and served in an iron skillet. As of November 2004, 73 Le Peeps are scattered across 14 states in the U.S. Most of them are owned by private licensees. Meanwhile, the Original Pancake House offers traditional breakfasts: pancakes, waffles, crepes, omelets and oven-baked specialty items. Best sellers include Apple Pancakes; the Dutch Baby, an oven-baked pancake; and Swedish Pancakes. Each restaurant has few common characteristics, such as the core menu and the size of the dining room, that is 110 to 120 seats. Finally, founded by a Le Peep chain franchisee, the First Watch concept spun off in 1983. First Watch's menu is divided into three segments--breakfast, lunch and brunch. This is because the concept revolves around three different day-parts: weekday breakfast, weekday lunch and weekend brunch. Traditional breakfast items include combinations, such as bacon and eggs and sausage and eggs, as well as omelets, pancakes and French toast. freshness is an important strategy across the menu. First Watch boasts that most items, such as pancake batter, are made onsite, and rarely are convenience items or packaged mixes used. INSETS: Le Peep Invites Guests "Home";The Original Pancake House:;First Watch Ready for Growth.

The article features restaurateur Lisa Schroeder and her restaurant, Mother's Bistro and Bar in Portland, Oregon. Back in 1992, the single mom was trying to do right by her young daughter, Stephanie, and on all fronts, succeeding. To make ends meet, Schroeder had to put in 13-hour work days as a marketing manager with Weight Watchers and as owner of her own little catering company in New York. So for the then-35-year-old mom, making nourishing, soul-satisfying, home-cooked meals was a rarity. After stews, roasts and braised dishes not only fed the body, but made a family feel loved, and for Schroeder, preparing these meals was the calling card of the good Jewish mother. Schroeder's cooking may not be haute cuisine, but this culinary school grad is not exactly slinging hash, either. To that end, her strategy is to take real moms' recipes and apply her classical training to make them best they can be--to fuse everything she gleaned in her formal training with real home-cooking. Shortly after the idea for the mother restaurant began percolating in her brain, Schroeder's life fell apart. Laid off from her job at Weight Watchers, Schroeder suffered not only unemployment that year, but also a broken leg and a broken heart. Her second marriage came to an end when she discovered her husband was carrying on with a dear friend. And the worst part: Her daughter decided she would like to try living with her dad, Schroeder's first husband. But instead of indulging in self-pity, Schroeder, who is as much tough mama as she is doting mom and grandma, decided to view the awful events as the deconstruction before the reconstruction of her life. She saw it was time to take that mother food restaurant dream and make it a reality. looking for loans, which were impossible to obtain. Eventually she found an organization for women entrepreneurs that agreed to lend her $150,000 if she could come up with $50,000 of her own. INSETS: Mother's Bistro and Bar;On the Menu;Mom of the Month Menu Samples.

A joint interview with Gene & Gerogetti restaurant owners Tony Durpetti and his daughter Michelle is presented. They talk about their second restaurant location. Tony says they decided to open a second location after 75 years with his daughter Michelle as managing partner. Michelle says that as founding family member, they try to maintain the original brand. Michelle adds about having a good business plan while Tony talks about finding the right location and staff members.

The article reports on the evolution of casual dining business to polished casual dining in the U.S. It is said that a greater demand for chef-driven concepts is another important trend in the casual dining and driving a better class of casual restaurants. According to Lee Maen of L.A.-based Innovative Dining Group. Polished casual is more focused on design, product without the formality of fine dining; the reservations, the dress code. Ron Paul, veteran consultant and a principal of Technomic Inc. defines "polished casual" as a dining operation that has invested more in décor to give it a higher-end look than typical casual dining restaurants.

A review is offered for Devon Seafood Grill, with locations in Philadelphia, Pennsylvania and Chicago, Illinois.

The article discusses the benefits of a robust transportation program with right vehicles in senior living facilities and long-term care (LTC) settings. It suggests to use vehicles that look modern and safe to represent an LTC's operation and image to the public which are compliant with state regulations. It also suggests to find the right person to drive the vehicle who can provide safety and handle some difficult circumstances with dementia patients.

The article offers a reprint of the report "5 menu trends driven by Millennial" which originally appeared on restaurant-hospitality.com, and focuses on food trends driven by millennials in the U.S. including customization, munchies, and mashups.

A review is offered for Trestle restaurant located in San Francisco.