Independents

Food

After Two Years, Farmacy Is Still Selling Its Plant-Based Hype Abroad

7 days ago

In a market not exactly known for its vegan fare, Camilla Fayed's Farmacy works to create pleasing dishes with only plant-based ingredients, hopefully inspiring other businesses to make small but meaningful changes, too.

Independents

New York’s ’21’ Club May Be in Play as Owner Belmond Explores Options

1 week ago

Belmond's split is good news for anyone with deep pockets who is in the market for an iconic restaurant or hotel with a global clientele.

Independents

Gentrification Is Changing the Definition of the Neighborhood Restaurant

2 weeks ago

In gentrified areas, what does a neighborhood restaurant look like? Increasingly, the plate of pancakes or burgers is getting switched out for lamb neck and squash blossoms, and the customer base is there to support it.

Independents

No Tips Allowed: How Three Small Restaurants Make It Work

2 weeks ago

Nobody says it's easy. All three say it's worth it.

Independents

Guest Chef Collaborations Do More Than Fill Seats For a Night

3 weeks ago

For some chefs, inviting colleagues from other restaurants is about camaraderie and community building. For others, it’s offering something new to the guests. All agree it’s a great marketing tool to drum up business on slower nights.

Sponsored

Interview: Chef Chris Scott and Eugenie Woo on Managing a Growing Business

3 weeks ago

Your restaurant’s website should make you just as proud as your restaurant. No matter how big or small your business, your website is often the first thing guests see.

Independents

Can’t Get a 3-Star Table? Try the Bar

3 weeks ago

Some of New York’s top rated restaurants are embracing elevated bar and lounge menus in order to attract a wider array of customers who shy from a 3.5 hours, $300+ menu commitment.

Independents

Hakkasan Owners in Talks to Sell the Restaurant and Nightclub Group

3 weeks ago

We don't get the appeal of Hakkasan's take on dinner as nightclub scene, but its revenues are quiet large so obviously it takes all kinds to fill rooms like these.

Operations

The Deaf Restaurant Revolution Is Upon Us

4 weeks ago

Deaf-owned restaurants are on the rise, transforming careers for an underemployed population.

People

Interview: Chef Joe West of Kansas City’s Reborn Savoy

1 month ago

Stepping into the new Savoy at 21c in Kansas City doesn't feel like going back in time at first, but its menu and storied history quickly evoke a classic age of American dining.

Operations

When’s the Right Time to Call in a Restaurant Consultant?

1 month ago

Admitting you need outside help is never easy for a chef or restaurateur, especially within the first year of business. But with the right advice and guidance from a trusted source, the payoffs were huge for one small Los Angeles restaurant.

Independents

Building a Big Business With a Small Bar

1 month ago

Bars are starting to look a whole lot like each other, but in an economic climate where the small guy often takes the fall, tiny bars armed with focus and imagination have an unusual opportunity to attract attention and thrive.