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Nothing pleases a writer more than provoking thought while getting people to think. Of course thinking is becoming less and less important. The...
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Find out more about John: To further his restaurant writing career, John Foley decided to open a restaurant. After designing, developing, opening, operating, closing and selling eight restaurants in 10 years, Foley now writes about the business he loves to observe. |
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SF Restaurant Business Examiner's Articles
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(Blogger's Note: This is the third and final entry on "Staying Focused".) Focus. It is the main...
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The ability to pan a dining room and spot significant elements out of place is an inherent quality honed to...
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It is a known fact that customer aggravation hits higher levels in restaurants when food sits- unserved- in a heat lamp window, than at any other time...
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While the city of Sonoma is preparing for its gala July 4th fireworks extravaganza tomorrow night, the explosion...
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Summer reading is something normal people look forward to. These people - the normal people- do not own or work in or run restaurants. They take...
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In 1994 when Andrew Zimmern of the Travel Channel's 'Bizarre Foods with Andrew Zimmern' told me that he was going...
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Unsightly is a word seldom heard in restaurants. And, when it is heard, it is probably whispered between guests, leaning towards each other so nobody...
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Tonight Chad Harris is going to be having a sleepless night. And tomorrow night is probably going to be worse. These aren't the first restless nights...
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It's Friday. The weekend is here. In most businesses the weekend means relaxation and the end of the week. For restaurateurs, weekends offer hope for...
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