Can you believe yet another year is coming to a close? We hope your 2012 was a successful one! To wrap up the year and look into new food industry insights for 2013, we hope you’ll check out our December newsletter coming out next Tuesday (subscription is absolutely free). But for now, here’s a sneak peak of what you can look forward to.
The Latest on Late-Night Dining
Savvy restaurant operators are taking advantage of the “nocturnivore” cravings of a new generation of diners who want to eat out late but still eat well. The trend to more snacking and “clockless dining” is part of what’s behind the growing trend to late-night dining, and it represents a great opportunity to build sales and expand your customer base.
How to Choose a Contractor
Restaurants are complex operations with lots of different moving parts, from mechanical and electrical systems to health and safety requirements—you can’t just pull a name out of a phone book or use the guy that remodeled your house. Read more about how to find someone who will execute your plan and share your vision.
Specialty Bars
Now, like restaurants, bars are specializing—not just along the lines of wine bars and brewpubs, but even by concept and type of spirits. And is it any surprise that many of these are run by restaurateurs who are diversifying into cocktails that complement the cuisines they love? Read on for examples of who’s doing what.