Recent Articles in Interviews & Profiles

Member Content 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.
Member Content 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.
Member Content 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.
Member Content 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.
Member Content 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.
Member Content Restaurant Technology in a Restaurant Redesign: The Forge Restaurant | Wine Bar, 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.
Member Content Interview: Alex Ott, Master Mixologist
Sep 17, 2010

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.
Member Content INTERVIEW: Chef Daniel Boulud: Embraces Haute Cuisine with a 5-Star "Twist"
Aug 26, 2010

BouludLike most good chefs, Boulud's ambition is to offer each client a memorable dining experience, memorable for the indisputable quality of the ingredients, for the expert preparation and beautiful presentation. The difference is, he delivers what he strives for -- at the rate of hundreds of guests a day.
Member Content 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!
Member Content 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.
Member Content 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...
Member Content 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.
Member Content 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.
Member Content How AJ Bombers is Powered by Social Media - Kitchen Table Talks
Feb 3, 2010
Nice short video of a restaurant owner maximizing twitter.
Member Content 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.
Member Content 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.
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