Interviews & Profiles

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Articles

  Restaurant Marketing: "Three New Tenets of Customer Loyalty"
Feb 28, 2012
A great chat between Jaime & Jon where they hit on many keys of the restaurant industry including marketing, customer loyalty, mobile, company culture and more.
  How to Keep Your Restaurant From Tanking
Oct 25, 2011
Q&A with Anand Gala on spotting and addressing the warning signs of a restaurant in trouble.
  I want to be like Mike! (Sequoia Grove Winery)
Jun 16, 2011
Bob joins Michael Trujillo from Sequoia Grove Winery for a special dinner and tasting.
  Loyalty Program Profile: Duffy’s Sports Grill CEO, Paul Emmett
May 26, 2011
We talk with Paul Emmett, CEO of Duffy's Sports Grill about his thoughts on the chain's industry-leading MVP loyalty program.
  Hiring Your Key Restaurant Employee: The Manager
May 24, 2011
Q&A with Anand Gala about his experiences and what he thinks the best qualities are to look for when hiring a successful restaurant manager.
  Growth Opportunities For Restaurant Stocks Despite Rising Commodity and Gas Prices
May 20, 2011
Q&A with Senior Restaurant Research Analyst David Tarantino about the outlook for restaurant companies given rising commodity costs and high gas prices.
  Social Media Marketing: How to Cut Through the Noise
Apr 7, 2011
In a short interview with a "Social Media Manager" for three independent restaurants, Alexis covers the who, what, and "how do you manage it all questions" of social media for restaurants.
  Star Chefs...An Interview with Chef Joe Brown
Jan 27, 2011
Bob chats with chef Joe Brown about a recent compensation survey showing a wide disparity in pay for executive chefs across race and gender.
  A Chef Goes the F&B Route (Ed Batten / Harrah's)
Nov 3, 2010
Bob talks with Chef Ed Batten about making the transition from the kitchen to F&B Management.
  Restaurant Technology in a Restaurant Redesign: The Forge, Miami Beach
Oct 5, 2010
The Forge Restaurant | Wine Bar recently completed an extreme renovation taking almost a full year to complete. We talk with owner Shareef Malnik about his philosophy of integrating tech into his award-winning restaurant.
  Q and A with The Brewster House Bed and Breakfast on Using Social Media
Aug 19, 2010
In Heather's interview with Brewster House they talk about using social media for marketing and customer connections. Good insights and advice from hospitatlity pros making it happen!
  To Serve is To Rule – in ANY Economy
Aug 10, 2010
Why is Beau Jacks in suburban Detroit doing so well? What keeps their customers coming back even in the midst of Detroit's depressed times? Laurie shares insights on owner Gary Cochran's take on running his business the right way.
  One for the Season's...
May 30, 2010
Bob visits with Stephen Judge and Chef Clifford Pleau of Season's 52. The result - a surprise in many ways...
  Lessons from the Best Restaurant Chain in the World
Apr 4, 2010
Tim shares a variety of lessons that you can transfer to your restaurant.
  There's a New Dog in Town...
Apr 3, 2010
In these trying days, the new game is about survival. The new game is also about making changes, and almost everyone is busy doing what needs to be done. Bob profiles the coming changes from Taylor Mills & Top Dog in NJ.
  Chef Dan Bavaro and his World Class, Wood Fired Pizza
Feb 14, 2010
Chef Bavaro and his unique restaurant represent what this business should be all about.
  How AJ Bombers is Powered by Social Media - Kitchen Table Talks
Feb 3, 2010
Nice short video of a restaurant owner maximizing twitter.
  Six Reasons The Rock Wood Fired Pizza & Spirits Is Expanding
Jan 12, 2010
Folks love pizza! Especially pizza done right. The Rock is on a roll.
  Interview: Alex Ott, Master Mixologist
Nov 24, 2009

Alex OttMaster mixologist Alex Ott has traveled all over the world, learned from the best in the industry and created cocktail lists for revered restaurants and bars around the globe. Our journey with Alex turned up some delicious insights.
  Six Predictions for Restaurant Trends in 2010
Nov 3, 2009
Urban Solace Chef/Owner Matt Gordon shares insight on what's in, out for restaurants in 2010.
  Chef Bernard on Restaurant Survival
Aug 19, 2009
Bernard can't be anything but interesting", says Bob. "He brings a very simple viewpoint to running a successful restaurant - even in these somewhat impossible times."
  Cooking Out Loud
Jan 22, 2009
Eric Greenspan has never been comfortable in upscale restaurants. "When I go into a fine-dining restaurant, I always get funny looks. I am too loud," he booms.
  Up & Coming: Jesse Rodriguez
Jan 15, 2009
"Seeing the staff get excited about our wine classes; attending preshift and going over the reservations for the evening, including special requests; and working the floor. This is the stuff that gets me excited about coming to work."
  Interview: Roy Yamaguchi
Dec 8, 2008
Yamaguchi shares insights on the development of his fusion style as well as how Roy's, and the industry as a whole, has changed in the last 20 years.
  MAFIAoZA's Knows Its Customers: Meeting Expectations Keeps Them Coming Back for More
Oct 24, 2008
Thom reports on the secrets that this Nashville favorite uses to drive repeat business while creating happy customers.
  A Winner's Tale: Daniel Boulud
Oct 24, 2008
Daniel Boulud balances trust in his staff with hands-on involvement to manage his dynamic restaurant empire.
  Kudos: Wente Vineyards
Oct 16, 2008
Sante applauds Wente Vineyards as they celebrate their historic 125th anniversary.
  Manhattan to Manhasset: City Chic Moves to the Suburbs
Oct 16, 2008
Toku is a sleek Asian bistro that brings big-city sophistication to the Long Island suburbs.
  Up & Coming: Keriann Von Raesfeld
Sep 14, 2008
Keriann Von RaesfeldFor some, career success takes several years—and several different jobs—to achieve. But for others, magic happens early in life. Such is the case for aspiring chef Keriann Von Raesfeld
  Familiarity + Functionality: A Winning Restaurant Combo at the Damariscotta River Grill
Jul 25, 2008

Hirsch and Kerrigan have crafted a winning formula that capitalizes on customer loyalty and innovation to deliver successful results.
 
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