Browsing Tag Cover Story
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10 March 2021 at 03 : 13 AM
Franchises to Watch in 2021
IN A PANDEMIC ECONOMY, DO FRANCHISES HAVE AN EDGE? By Michael Kaminer ➽ TO FRANCHISE OR NOT TO FRANCHISE? The question has nagged at many restaurateurs who weigh the costs and benefits of aligning with a regional or national brand. Operating independently means total freedom, unrestricted creativity, growth at your own pace, and a larger ...
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11 February 2021 at 07 : 04 AM
When One Door Closes, Another Door Opens
COVER STORY Greek restaurateurs are well-positioned to take advantage of the pandemic’s silver lining: affordable real estate. By Michael Kaminer By now, the headlines sound familiar: “54% of NY Restaurants Expect to Close in Six Months.” “Restaurant Closings Top 110,000 with Industry in Freefall.” “Chain Restaurants ...
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10 January 2021 at 08 : 50 AM
Starting Over
COVER STORY After a tumultuous year, our industry insiders preview 2021. By Michael Kaminer EVEN OUR WILDEST predictions couldn’t have captured what an insane year 2020 turned out to be. Now it’s time to look forward. What will our industry look like in 2021? How will customers behave? What will they want? Will the economy bounce back—or ...
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11 November 2020 at 11 : 05 AM
Divided We Dine
FEATURE Steve Theofanous launches Social D Partitions to help restaurants welcome back diners safely. By Michael Kaminer TUCKED INTO THE Center for Disease Control’s recent Considerations for Restaurants and Bars—guidelines to help hospitality businesses operate safely—is a recommendation about Physical Barriers and Guides. “Install ...
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10 October 2020 at 04 : 03 AM
Olive Oil
COVER STORY Have You Tasted My Village’s Olive Oil? A host of small producers are turning their oil into liquid gold. By Constantine Kolitsas and Michael Kaminer FOR GENERATIONS, we Greek-Americans have known that nothing produced anywhere else in the world can compare with the quality of Greek olive oil. We knew that most ...
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6 September 2020 at 07 : 54 AM
Opening Acts
FEATURE Despite the pandemic, restaurateurs across the country are opening businesses and expanding brands. By Michael Kaminer Even in normal times, opening a res-taurant is not for the faint of heart. As Estiator readers know well, factors from cash flow to fire safety to hygiene make food service especially complex. So it takes a special kind of ...
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5 August 2020 at 08 : 20 AM
The Diner Chronicles
FEATURE How our small family mainstays are coping during the crisis. Interviews by Michael Kaminer FOR THEIR COMMUNITIES, the diners are beacons. They feed crews of loyal regulars and generations of families. Many stay open 24 hours a day, seven days a week. They offer an atmosphere that’s as comforting as their food. COVID-19 ...
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8 May 2020 at 14 : 56 PM
Where We Are, and Where We’re Going
COVER STORY Six restaurateurs from across the United States spoke to us about how they are keeping their businesses alive and what they foresee for the year ahead. INTERVIEWS BY MICHAEL KAMINER GREEK COOKING has thrived over thousands of years. It has comforted generations through wars, plagues, and economic depressions. It’s warmed souls at ...
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6 April 2020 at 05 : 26 AM
Greek from Greece Raises the Bar
COVER STORY The Greek-sourced bakery-café franchise sets its sights on a national footprint. BY MARIA BENARDIS THE MARKET HAS BEEN FLOODED with fast-casual concepts over the course of the past five or ten years. Many adopt the Chipotle model, allowing guests to build their pita wraps or bowls as they pass along a line of ingredients, and ...
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9 March 2020 at 14 : 02 PM
Shadowbrook at Shrewsbury
COVER STORY Jimmy Kourgelis brings his catering magic to a historic estate. BY CONSTANTINE N. KOLITSAS PULLING INTO SHADOWBROOK at Shrewsbury, a historic estate that today is famed New Jersey caterer/entrepreneur Jimmy Kourgelis’s most recently acquired property, the visitor is immediately thrust back into another time. The feeling makes ...
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