Photos by Cassandra Giraldo Part 1 of a 2-part series Consumers know: just because a restaurant uses buzzwords like “healthy”, “organic” and “local” doesn’t mean the business is passionate about nutritious food. Ellary’s Greens, however, is one exception that’s making its mark on the health-conscious New York City scene. Since opening in April 2013, this
Today you can walk into just about any restaurant – fine dining, fast casual, and everything in between – and find fresh-roasted coffee; and premium tea offerings are following suit. However difficult to imagine, in the 1980’s, it wasn’t that simple or that accessible. Unless, of course, you frequented Hugo’s Restaurants in California (multiple locations).
Why should anyone in America be hungry? It’s probably not a question most restaurateurs ask themselves on a regular basis. As an industry, we are focused on making beautiful meals that please a range of tastes, and giving the best service possible to inspire return visits. It’s why we exist. So it’s not hard to
Unsure what the real value of guest comments is? According to Bob Amick, owner and founder of Concentrics Restaurants in Atlanta, Ga., Rewards Network’s Comment Management System and regular diner activity reports help him see trends in the guest experience, allowing him to make strategic decisions to improve his business. With five restaurants on the
Folding yourself into the community is one success factor that every restaurant can implement. The degree to which you have time to devote to the community may differ, but at the end of the day it is a success factor that can’t be ignored. For restaurateur Raveen Aora, it’s a passion. Aora and his wife,
Building on Established Success Melt Bar and Grilled in Cleveland, Ohio is an excellent example of a restaurant success story. Melt puts a new spin on bar food and the often predictable beer choices, offering a selection of gourmet grilled cheese sandwiches and over 150 beers at any given time. Owner Matt Fish says there
When customers take the time to speak to you, they, in turn, appreciate it when you speak back to them. Servers don’t typically take a table’s order without answering their questions and managers don’t typically walk the other direction if a customer asks to speak with them. But oftentimes these same general practices are not