Fine Dining Spotlight: Q&A Kevin Harron, cofounder, president and CEO Burtons Grill LLC, Andover, Mass.
- Published: January 5, 2015
- Written by Lisa White, Contributing Editor
This section goes in depth on a selected foodservice and equipment supplies market segment. From commercial to institutional, from food trucks to correctional facilities, FE&S covers it all.
While other segments of the restaurant industry remain in take-share mode, fine dining continues to enjoy a period of growth. Here we explore the impetus behind the success of two fine-dining concepts:
The evolution of the Mexican foodservice segment mirrors that of Italian restaurants: an increased focus on regional, authentic ingredients and from-scratch preparation. Mexican foodservice operators across the board, from QSRs to fine dining restaurants, from chains to independents, continue to embrace these trends as their concepts evolve.
One of the country's largest quick-service Mexican food chains, Taco John's came from what many would consider to be the humblest of beginnings.
Leave it to acclaimed chef Richard Sandoval to create an edgy Mexican concept that has become a popular gathering spot for Washington, D.C.'s young professionals.
Since its development back in 1957, the Llanfair Retirement Community in Cincinnati, Ohio, has undergone many changes. In 1979 a 75-unit apartment building was added to the community's campus. Four years later, another 32-unit condo-style independent-living building was also built.
With an emphasis on expanding menus, speed of service and the use of locally sourced ingredients to create dishes that rival the strongest of restaurants, healthcare foodservice continues to enjoy a renaissance.
Even after several remodels over the course of 41 years, the kitchen at Hendricks Regional Health remained a cramped space with failing infrastructure.
Fine dining is nothing new for California's West Hollywood neighborhood. But RivaBella, which opened in January of 2013, brings an authentic Italian experience to the Sunset Strip.
In an attempt to overcome challenges similar to those faced by their peers in other industry segments — such as sluggish sales and rising operating costs — Italian restaurant operators continue to spark their businesses by providing lighter, fresher fare.
Twenty-five years ago on Dartmouth Street in downtown Boston, Papa Razzi first opened its doors, positioned as a true Italian scratch kitchen.