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Category: Columns

Giving Thanks, Giving Back, and Planning for the New Year

Happy December everyone! I sincerely hope that the articles you read here every month provide guidance and solutions that make your business better and stronger. ’Tis the season for giving thanks to friends and family and, hopefully, to your family of restaurant employees and special restaurant guests. If you have done things like presented your […]

Only Restaurant People…

I had the great pleasure of opening a restaurant for a client recently. It’s been a few years since I have been so integral to an opening, and this was a particularly rewarding experience because I participated in every aspect of the development. I started the project working for the landlord, advising on practical lease […]

WHINING ’N DINING

Open for biz Federal Hill’s new In Bloom Restaurant, a partnership between Chefs Kevin Perry and Cyrus Keefer, doesn’t offer one specific type of cuisine — rather a seasonal menu featuring grilled or pan-fried meats, street food, French bread pizza, fresh pasta, and fusion dishes. InBloomRestaurant.com The Motor House in Station North, a theater, performance […]

The Charles — New Life for an Old Bank Building

Built in 1900, the Federal Hill bank building has been many things, most recently Mad River Bar and Grille. The same folks who own Barcocina and Bond Street Social in Fells Point took five months to strip the building down to bare bones — brick walls and concrete floors — recreating the space into a […]

Rosario Gamboa and Canela Bakery — Yummy with a Mexican Flair

If you are one of those folks who craves delicious baked goods — from croissants to cakes, pies, doughnuts, and even churros — take a right-hand turn and head straight to Canela Bakery in Gaithersburg. There, you can feast your eyes on and treat your palate with a huge assortment of treats to round out […]

Food Safety Checklist When Catering Off-Site…For Real

Catering an off-site event can be a great moneymaker for a food establishment, whether you are a large firm, a small catering company, or a regular restaurant. Food safety must be just as much of a priority off-site as on-site, which, I believe, presents more challenges. For one thing, workers are out of their “comfort […]

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