Blog

jbf_awards_medallion-1

Boka Group’s Four Nominations Highlight Chicago’s 2018 James Beard Award Finalists

Ashok Selvam and Daniel Gerzina | Eater Chicago | March 14, 2018 Chicago’s food and beverage industry netted 10 nominations this morning when the James Beard Foundation announced its finalists for the 2018 awards from Philadelphia. Boka Restaurant Group scored the most of the city’s finalist nominations as Rob Katz and Kevin Boehm’s company — which runs restaurants including Boka, Stephanie

Continue Reading →
imageedit_75_9339369986

Restaurants Are Replacing Retail As Anchor Tenants, And ‘Everyone Wants One’

Kellie Ell | CNBC | February 18, 2018 For better or worse, new eateries and the attention they attract have turned the restaurant business into a boom town, restaurateur David Chang told CNBC in a recent interview. Chang, who owns 23 restaurants around the globe in such cities as New York City, Los Angeles, Sydney and Toronto,

Continue Reading →
no-shows-lebofsky-1000.0.0

Cash-Strapped Restaurants Turn Up Heat On No-Show Diners

Sarah Butler | The Guardian | February 24, 2018 The declining fortunes of restaurants have prompted headlines recently, with 12 branches of Jamie Oliver’s Italian chain having shut their doors and other major outlets admitting to feeling the pinch. But some owners are fighting back. Restaurateurs from independents to major chains are naming and shaming

Continue Reading →
J1A8433

Are Taprooms Killing The Corner Bar?

Brigid Sweeney | Crain’s Chicago Business | February 9, 2018 Jason Klein and Brad Shaffer, buddies since their 9-year-old hockey-playing days in the northwest suburbs, started talking about opening a bar in 2009. But after assessing the competitive landscape and the capital required, they nixed the idea. At the time, Klein was a dedicated Miller Lite drinker.

Continue Reading →
4129127562_a8f02f0a29_o_wide-3014cdf274d833ad2007291f79649e642acb4a8b-s700-c85

High-End London Restaurant Launches Uber-Style Pricing Model

Samantha Raphelson | NPR | February 6, 2018 If you’ve ever tried to catch an Uber on a rainy day during rush hour or after the ball drops on New Year’s Eve, you’re familiar with dynamic pricing. That’s when the price of a ride costs more or less depending on the demand for drivers. The pricing strategy has

Continue Reading →
5a69f720434d2_2018_1_25_acheval

Randolph Street’s Restaurants Victimized By The Rents They Helped Grow

Chuck Sudo | Bisnow Chicago | January 25, 2018 When John Manion opened La Sirena Clandestina on Fulton Market in 2012, the one thing he was certain about in the lease was the rent was perfect for a chef opening his first restaurant. “I was only a cook before. I’ve learned all of this on the fly,” Manion said.

Continue Reading →
restaurants-sustainable-farms0_0

Restaurateurs Cultivate More Than Food By Operating Farms

Mark Hamstra | Restaurant Hospitality | January 19, 2018 Restaurateurs who operate farms are growing more than just fruits and vegetables. They’re also cultivating the ability to tell stories around the dishes that incorporate their harvests. Operators have long embraced the cachet that locally sourced ingredients impart upon their menus, and some have learned they can take it

Continue Reading →
image

Should Restaurants Charge You If You Book And Don’t Turn Up?

Vivienne Clarke | The Irish Times | January 8, 2018 Restaurant owners have been urged to take non-refundable deposits from customers, in order to halt the growing problem of “no-shows”. The Restaurants Association of Ireland is calling on its members to take the deposits, saying the problem of people booking tables and then not turning up was “rampant across

Continue Reading →
pizza_bonci(1)

How America Dined In 2017

Hillary Dixler Canavan | Eater | December 28, 2017 As the unhinged, oft-lamented year 2017 careens toward its merciful end, Eater takes a look back at what actually happened in North America’s dining capitals. Despite what commenters on Facebook would prefer, politics definitely didn’t stay out of food this year; whether it was changes in tipping or

Continue Reading →
o-MONEY-FOOD-facebook

Meet the Investors Funding the Fast-Casual Boom

Andrea Strong | Eater | December 13, 2017 In early October, Danny Meyer made a big announcement. It wasn’t about tipping, or another iteration of the Shake Shack hot chicken sandwich. This one was different. He would be entering the world of private finance, starting a $200 million investment fund, with stakes in reservation-making app Resy and the New York City-based

Continue Reading →