Walking into Kafé Kalik Royale, visitors encounter hallmark traits of Bahamian and Caribbean cultures. Bright colors—tangerine oranges, seafoam blues, butter yellows and sea greens—along with wood tones, dramatic lighting, Bahamian artwork and a large open kitchen reflect the feel of the islands.
Florida Governor Charlie Crist signed a bill into law which exempts foodservice equipment dealers from long-standing legislation that prohibited them to design commercial kitchens. The proposed bill, which was passed by the Florida House of Representatives in early May, included an amendment to allow dealers, as well as foodservice equipment manufacturers and their reps, to continue designing or aiding in the design of commercial kitchens in Florida as they have done so in the past, but now on a legal basis.
NASHVILLE, Tenn.--(BUSINESS WIRE/PRESS RELEASE)--O'Charley's Inc. (Nasdaq: CHUX), a leading casual-dining company, today announced that it has named Wilson L. Craft to the position of Concept President of O’Charley’s Restaurants. Craft, age 56, will be responsible for leading day-to-day operations at the O’Charley’s concept, including the formulation and implementation of strategies and tactics designed to enhance sales, profitability and long-term growth. He succeeds Jeffrey D. Warne, who became President and Chief Executive Officer of O’Charley’s Inc. on June 4, 2009.
Mini Me
While the words “small plates” may seem overused lately, that trend in menu and tabletop design has not gone away. Instead, it's broadened to segments of the foodservice industry other than just high-end, independent restaurants, according to Zena Dater, of Oswalt Restaurant Supply and FE&S'2008 DSR of the Year. “In the past, only fine dining seemed to do the tasters or flights, if we are talking wine, and small plates for food,” she says. “Now, casual dining is jumping onboard.”
OKLAHOMA CITY--(BUSINESS WIRE)--Smashburger—a fast-casual, “better burger” restaurant concept by Consumer Capital Partners (CCP)— has signed a deal with Klepper Capital Group, LLC., to operate seven restaurants in the Oklahoma City metro area. The first store will open in March of 2010 and be followed by two additional openings by the end of 2010. The Klepper Capital Group, LLC. currently owns and operates a variety of restaurants in both markets.
Known for the cooking method used to create the perfect burger, Smashburgers start with a one-third or half-pound ball of 100-percent Angus beef—fresh, not frozen—smashed, seared and seasoned on a flat grill. Served on butter-toasted artisan buns and topped with a selection of real cheeses, Smashburgers feature the freshest produce and top-quality condiments.
It used to be that value-oriented meals were the domain of quick-service or even fast-casual restaurants. But in an attempt to maintain traffic levels, a growing number of restaurant operators, this time representing all segments, continue to promote value on the menu, according to Mintel’s Menu Insights study.
“Dining out is a choice, not an obligation,” said Mintel’s Maria Caranfa. “By offering people the prices they can afford with the food quality and experience they crave, restaurants can stay vibrant and current in today’s economy.
In his three decades with The Wasserstrom Co., John Sweeney has created a solid reputation in the industry as a traditional sales rep with street sales skills.
