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restaurant critics Tagged Articles
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The real skinny on critics: How we do what we do and why
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| Food writers and restaurant critics like me (and my evalu8.org colleagues) are frequently asked how we weigh the merits of the places we review. Here's the inside story. . . |
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Other restaurant critics Related Articles
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Donald Trump Book
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| Tolstoy, Tennyson…Trump? Well, he may not be a prize-winning author, but sure enough Donald Trump is no stranger to the art of the book. Critics call them self-promotional and self-aggrandizing, but when have critics ever stood in the way of Donald Trump? Indeed, book after book that he churns out has proven to be a hit with consumers, topping best-seller lists around the nation. |
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Marketing: What Would You Do
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| Let's say that you opened a new restaurant in town. The restaurant gets some "buzz" and some positive reviews in the local media. It's packed every night. People call days ahead to reserve a table. Your restaurant is clearly the "next hot thing". How do (or should) you market your success? |
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The real skinny on critics: How we do what we do and why
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| Food writers and restaurant critics like me (and my evalu8.org colleagues) are frequently asked how we weigh the merits of the places we review. Here's the inside story. . . |
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Maximum Impact Restaurant Greening
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| Are you eating? Here's a few statistics to chew on: In the US, restaurants are the top electricity consumer among retail businesses. 33% of it. Each restaurant produces an average of 50,000 pounds of waste. Eat up, unless you want to add to that last figure. That is, unless you happen to be dining at a restaurant certified by the Green Restaurant Association, which aids member restaurants in achieving a near zero waste status. |
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How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
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| Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.”
Exactly. |
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Weekly Inventory Management System to Cut Food Cost & Reduce Theft
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| Whether you run a take-away counter or a fine-dine restaurant, the amount of money you make depends to a sizable degree on how well you manage your food inventory. Food cost is often a restaurant’s largest single expense in the overall cost of running a restaurant. |
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The 6 T's of a Successful Upscale Restaurant
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| In owning a restaurant there are many things that are essential to success, including quality food, presentation, productivity, service, atmosphere and local niche. But what makes a restaurant great? How do you develop a high end restaurant? |
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Chick-fil-A Franchise Information and Costs
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| Truett Cathy opened his first ever restaurant establishment in rural Georgia 60 years ago. In the year 1964, his restaurant came out with its first boneless chicken breast sandwich, which was named Chick-fil-A, which was eventually adopted by the entire restaurant chain. The Chick-fil-A franchise is also the first chain of restaurants that offered chicken nuggets to its patron diners. |
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Courage, Convictions and Commitment
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| Those are the very words you could use to describe Truett Cathy and the success of his Chick-fil-A restaurant chain. It took Truett 21 years from the time he opened his first Dwarf House Restaurant and perfected his Chick-fil-A sandwich to open his first Chick-fil-A restaurant in a shopping mall. |
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Evaluation of Restaurants
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| Many restaurant owners have been shocked to learn that they are unable to sell or lease their restaurant property for an amount equal to its tax assessment value. The market value of a recently built restaurant is usually less than its construction cost. |
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