There was usually a room of about 100 to 150 people, with two to three servers and two bartenders. One night, it was just the bartenders and me, so about 50 people per section. This usually wouldn't bother me, but three of my big tables were occupied by one large group. I went to help with the middle of the three tables, as a large portion of their group had just arrived.
When Keith McNally suffered a major stroke in 2016, the famed restaurateur behind Pastis, Balthazar and Minetta Tavern feared his career and his body had collapsed for good. To make matters worse, the man who once ruled New York's dining scene suddenly found himself trapped in a business deal he could no longer execute. He'd leased a Meatpacking District space to reopen his iconic restaurant Pastis, backed by a $1 million personal guarantee.
The team started cooking for hospitals and the national guard, and making up food packs for people who needed them. The war was a massive shock for us, but it was also a time when everyone pulled together. Suppliers were helping they would call and say: We've got 10kg of sweet potato, do you want them? You would put a message on the group chat with other restaurants and bars saying you'd had a request to feed 400 people.
Founder George Pell first came down to Aldeburgh between Covid-era lockdowns, decamping the staff of Soho's L'Escargot (where he was working at the time) to the seaside for a very successful pop-up. With that going so well and the building up for grabs he decided to stay for good, renovating the old 17th century coaching inn where the pop-up had taken place into what we now have as The Suffolk.
Chef JB Balingit's newest restaurant is Tropa, a modern Filipino restaurant located in Lafayette. The menu reflects a rich blend of Filipino flavors influenced by various cultures, including Spanish and Indian.
"I very much believed in the all-in approach, but I didn't realize that we would exclude people. I have some anxiety that people are going to say, 'Oh, he's a hypocrite,' but I know that the best way to continue to champion plant-based cooking is to let everyone participate around the table."
"We'll host local DJs who all have different styles, but also showcasing newer artists, whether that's someone from Berklee (College of Music) or someone that just moved to Boston, that's our goal to kind of get a little bit of everything, and long term, you can expect to probably see some surprises too," says general manager Allison Finney.
The menu at this popular Pleasanton restaurant covers familiar ground-arancini, grilled Atlantic salmon, prime cut ribeye steak-but the execution is so spot on, it'll reignite your affection for the classics.
Lisa Goodwin-Allen stated, "I can't wait to open the doors to Rosi, it's been a joy working with Stuart, Brendan and Jozef to help create my London home. Rosi is a restaurant where the menu is full of dishes you really want to eat, and the atmosphere is just as inviting. I hope Rosi will be embraced by Londoners, just as I have been."
A great restaurant business plan template doesn't just keep you organized-it keeps your business alive. With clear sections for financial projections, market analysis, and sample menu, restaurant business plan templates help you focus on what matters: opening your doors.
The Duce is a multi-faceted restaurant that embraces childlike playfulness, providing a unique dining experience alongside various entertainment options, including a boxing ring and live shows.
