7 years ago
There isn’t so much a tortoise and the hare message in here as we’d like to imply. One person’s digital metric high points are another one’s warnings, so brands should use L2’s numbers to better understand their strategies, not simply define them.
How does one of the best chefs in the world keep from falling into the routine of his own success? By challenging the notion of a restaurant, tirelessly iterating on new ideas, and working hard to push himself well out of his comfort zone.
This is a perfect, tech-savvy move by Souvla to introduce New Yorkers to its much-loved menu offerings. I'll always have that hometown San Francisco pride, but I'm pulling for a proper NYC location of my favorite fast-casual spot.
In a competition for high-quality restaurant partners, Yelp has the advantage of leveraging a company's success on its platform of highly searchable user-generated ratings and reviews.
Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.
There’s no winning idea or secret sauce as reservations providers compete for diner loyalty, but the major players take vastly different approaches to the issue.
Can Resy do more than just restaurant bookings for Airbnb? Our answer is a resounding yes.
Third-wave coffee is practically religion in San Francisco, where Blue Bottle started. We're pulling for Blue Bottle to maintain its indie cred even though it now has serious corporate backing.
This is a cool case of cause and effect. To save the rice industry, one man literally revolutionized sushi.
A scientific study based on the ordering habits of Chefs+Tech staff says that, yes, this works. Guilt can be a powerful health incentive.
The term "fast-casual" seems loosely defined as fast food steps up its game and full service restaurants become more casual to adapt to changing times. Now, some of the elements that define fine dining are showing up in more casual formats. Lines = blurred.
Any restaurant opening from Union Square Hospitality Group is one to watch. Operations at Martina, which its chef calls "fine-casual," are a look at current industry trends set to go big.
