Three in One
Restaurateur Ashley Christensen already owned one location in Raleigh, North Carolina when the opportunity presented itself to...
Three in One
Restaurateur Ashley Christensen already owned one location in Raleigh, North Carolina when the opportunity presented itself to invest in another space. Instead of opening one large concept on a local street corner, she decided to open up one business with three parts. Chuck's, Beasley's Chicken + Honey, and Fox Liquor Bar all reside in the same building, but Christensen has made it a point to keep the brands separate. Even though Chuck's and Beasley's are side by side and share a kitchen, customers can't order food from the other restaurant. There's even a door connecting the two spaces, but customers must go outside to go to the other restaurant. Fox Liquor Bar is in the basement beneath the restaurants. There is yet another entrance to the nightspot. We'll find out how difficult it is for Christensen to keep the brands separate and why the businesses are considered one unit in some ways and different units in others.
Restaurant Startup
Stephen Starr, owner and founder of Starr Restaurants, Landmark Hospitality co-founder Frank Cretella, and Jon Taffer, host of Spike TV’s “Bar Rescue” and chairman of Taffer Dynamics, Inc., share their tips for success in the restaurant business. They’ll also answer some viewer questions on how to survive and succeed in the highly competitive food and drink industry.
Top 5: Website Necessities
In this week’s top 5, we take a look at the top five management tips restaurant owners should keep in mind.
5. Learn to delegate
4. Push yourself to understand the profit and loss
3. Make sure you have room to expand
2. Focus on your guests' moods
1. Stay close to your staff
Source: Inc.com
Misreading Customers
Running a Massachusetts restaurant has been a trial-and-error process for owners Chris DiMambro and Keith Dupuis. The pair tried to upscale their establishment in the past year, but it didn't sit too well with their customers. The Main Street Grille was a popular hangout for sports fans and local residents alike, but new menus, fresh flowers, candles and higher prices actually resulted in a loss of business. The restaurant has now returned to its roots and customers are letting Chris and Keith know they're happy with the change. It's a back-to-basics approach for the business.
Siragusa & Food
Food and football go hand in hand. So, as we rev up for Super Bowl Sunday, we thought we'd revisit the story of gridiron great Tony Siragusa. He used what he learned in the NFL to become a successful restaurant owner.
Targeting the Demo
Was your college bar a high-end hangout? Probably not, but that didn't stop one entrepreneur from trying to change that perception. This brewery owner wanted to upscale his company and get some "tar heels" to wear "high heels."
Learning from the Pros: Chefs
Operating a successful restaurant takes hard work and innovation. That combination has been a recipe for success for many of the country's highest profile chefs and owners. So this week, we provide a "sample platter" of some of the wisdom and secrets that we've heard over the years in this learning from the pros.
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