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Tag Archives: restaurants
I recently came across a smartly written essay about food and music in the Washington Post. True, the article’s author, Chris Richards, posits and then attempts to answer a rather pointless question: Is food now more popular than rock music? … Continue reading →
Posted in Food, millennials, Music, politics, sales, Trends, Uncategorized
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Tagged chefs, food, recording industry, restaurants, rock music
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We found this Mark Zuckerberg quote on venturehacks.com and thought it worth posting here because it applies to start-up restaurants as well as (we guess) technology companies like Facebook: “You can be so bad at so many things… and as … Continue reading →
Many restaurants in the wicked storm’s path simply boarded up, unwilling to risk injury (or worse) to employees and patrons. Yet there is good news assuming the restaurant in question wasn’t destroyed. According to long-time restaurant analyst Bob Derrington: “Following … Continue reading →
Harvard University medical scientists are reporting that Americans significantly shorten their life spans by consuming red meat — any red meat, fresh or processed. They’re warning us because of the results of a study that was published yesterday, March 12, in the journal Archives … Continue reading →
Today’s New York Times included a review of 14-unit Shack Shack, among the country’s first premium burger chains and arguably one of the most influential. Time‘s critic Pete Wells awarded the popular chain one star with a large side of … Continue reading →
Posted in branding, Fast-casual, Food, Menu, New concept, restaurants
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Tagged burgers, Danny meyer, fast food, fast-casual, McDonald's, restaurant review, restaurants, Steak 'b Shake
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Americans are eating less beef, pork, chicken, and turkey — and paying more for it when they do. On December 20, 2011, for example, the “Daily Livestock Report” warned that “another sharp drop in U.S. domestic meat and poultry consumption is coming in … Continue reading →
Posted in Food, Government regulations, Menu, restaurants, Retail, Supply Chain, Sustainability, Vegetarian
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Tagged beef, chicken, consumption, livestock, pork, red meat, restaurants, turkey
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A phone call this morning from an Orlando reporter alerted us to charges of racial discrimination at The Capital Grilles in Chicago, New York, and Maryland. What did we know about it, the reporter asked. Sadly, not much. It turns … Continue reading →
RTS frequently works for restaurant companies that are owned (or partially owned) by private equity firms. We’re typically asked to improve operations and marketing – and, hopefully, sales. We enjoy these relationships and look forward to more. That said, PE firms have … Continue reading →
Calling cooking a “powerful, transformative tool,” a group of influential and, not incidentally, world-famous chefs penned an “open letter” this fall to their less esteemed culinary brothers. Led by chef Dan Barber of Blue Hill Restaurant, a proponent of all things local and … Continue reading →
Posted in Careers, Food, Local sourcing, Menu, Operations, Sustainability
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Tagged chefs, cooking, Dan Barber, Feran Adria, local, Rene Redzepi, restaurants, sustainable
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Denverites go to the polls in a few days to decide whether restaurant workers, among other private and public sector employees, deserve up to 72 days of paid sick leave. Proponents claim that sick restaurant workers endanger the health of customers by handling … Continue reading →
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