When Chris and Michele Sedgwick reconcepted their Roswell restaurant to Bistro VG, the kitchen was also updated with several new pieces of commercial cooking equipment to save time and energy.Â One piece added was the electric RATIONALSelfCooking Center. Owner Chris says, "The combi oven gives my chef additional creativity with our new menu while producing a ... Continue Reading
By Joni House Coupe
Large to Small Expenditures Bring Big Return on Investment in the Kitchen
What's the catalyst for replacing old equipment? What finally pushes a chef over the edge and pries open the checkbook?
For Chef Patrick Gebrayel, it was the water dripping on his head in the kitchen at Dunwoody Country Club. "I finally got tired ... Continue Reading
By Shira Miller, Shira Miller Communications
From martini Thursdays to loyalty cards and dating disaster contests, Blue Moon Pizza owners Mandy and Kelvin Slater know a thing or two about restaurant promotions and what makes them successful.
Last year alone, both of Blue Moon Pizza's Atlanta locations have experienced more than a 20% growth in sales, and ... Continue Reading
By Michael Wall, Georgia Organics
Procuring local food is a hot trend in quality restaurants these days, and for good reason.
Many patrons look for local food offerings because they're interested in many of the social, environmental and economic benefits that eating local food provides.
For restaurant operators, one-on-one relationships with farmers is ... Continue Reading
By Pam Sawyer
Mike Blum, owner of The Real Chow Baby, likes being first. His New American stir-fry concept was a first for the Southeast, and he notes, "Being first in Atlanta is a good thing."
Before opening the restaurant, Mike traveled the nation seeking ideas for creative trends in the fast-casual concept. The Mongolian-style restaurants with flattop ... Continue Reading