Peruvian cuisine's all the rage, complete with its Asian influences and rotisserie grills. Here...
Improving same-store sales and customer traffic levels help drive the restaurant industry forward.
Deal valued at $374 million.
Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.Read more...
The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?Read more...
As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.Read more...
Jimmy Bannos has grown up in the restaurant business, helping his parents in their various ventures in Chicago. In 1985, the Bannos family transformed their neighborhood coffee shop in the jewelry district of Chicago’s Loop into Heaven on Seven, following Jimmy Bannos’ experimentation with Creole cooking and extensive travel and study in New Orleans. Today, 26 years later, the restaurant still stands as one of Chicago’s premier Cajun eateries. Bannos was inducted in to the Chicago Chef’s Hall of Fame in 2007. His newest restaurant The Purple Pig, where his son Jimmy Bannos Jr. serves as executive chef, was named one of the ten best new restaurants for 2010 by Bon Appetit, and has won multiple other accolades for its food and wine selection.
Jimmy Bannos: I've been in the restaurant business for over 40 years and I can't wait to go to work every day.
Jimmy Bannos: My son Jimmy is my partner and executive chef at The Purple Pig. He is a fourth generation chef. My daughter works at the original Heaven on Seven along with my wife Annamarie and my nephew, Anthony Schittino. My other nephew, Andrew Bannos, is the manager at my Naperville, Ill., Heaven on Seven. My niece, Patrice Schittino, is a host at Heaven on Seven on Rush.
Jimmy Bannos: My father was my mentor. I got to work side by side with my father from ages of nine and 20 at a little diner we had. He and I worked together for another 17 years at Heaven on Seven. I used to go fishing a lot with my dad. Nowadays, I'm good for about an hour, maybe two, but after that, I can't sit still. Also, Paul Prudhomme is a mentor. I'm still in touch with Paul and just talking to him is an inspiration.
Jimmy Bannos: Both my grandmothers and definitely my mother. They were all unbelievable cooks.
Jimmy Bannos: I admire all the partners I'm involved with because we are all on the same page and respect each other.
Jimmy Bannos: When I travel I love to check out all the restaurants in the city. Growing up, we would drive to Florida each year and we would go to see family in Biloxi, Miss. That was always a feast — fried catfish, crabs — any seafood in Biloxi was awesome.
Jimmy Bannos: I wouldn't think of doing anything else in my life besides working in the restaurant business.
Jimmy Bannos: Don't ever lose the passion. Keep on reading and traveling, and don't be afraid of hard work and long hours. That's the business.
Jimmy Bannos: The same thing as now — a chef and to own my own restaurant.