Capital Restaurants Concepts

Why I Don’t Drink Budweiser…and Why I’m Not Alone

Budweiser has always been far more about marketing than beer. The founder of Anheuser Busch, Adolphus Busch, refused to drink his own brew, calling it “that slop” (he was German, of cou…

What Is the Difference Between Chow Mein and Lo Mein?

If you’ve ever opened a box of Chinese take-out and it turns out to be not exactly what you ordered, you may have mixed up your meins. That’s right, there is a difference between these two popular Chinese dishes—however, the difference is probably not what you think. While it may be easy to assume that the type of noodles is what makes the dish difference, we all know what happens when you assume. Yes, you’re actually incorrect on this oneSo, if not…

After Watching This I'll Never Thaw Steak The Same Way Again. This Is GENIUS!

One of the most frustrating delays in the kitchen is waiting for your frozen meat to thaw so you can cook it. Seriously, it’s agonizing when you’re dreaming of a juicy steak melting in your mouth. But the good news? You may not have to wait for the steak to thaw anymore. Chefs in the …

23 Things You Do At A Bar That Annoy Bartenders

Check out this list of 23 things that all of us do that annoy the crap out of bartenders! Which one are you guilty of??

A chicken sandwich cannot be copyrighted, court rules

Man who put chicken inside a bun sought $10 million for theft of creative work.

Smart Technology Pays Off for Restaurants

Operators have a variety of self-monitoring solutions to choose from.

How to Build a Better Burger

It's easier than you think, and crucial to your summertime happiness (obviously)

10 Restaurant Concepts That Don't Mean Anything Anymore

Yesterday's list of some of the words restaurants use to describe their restaurant—Jewsion, Gastro fusion—was almost an exercise in the absurd. But there are ot

Restaurant operators have designs on remodels

A quarter of restaurant operators polled in NRN Operator Survey put remodeling as top investment priority

What It Means for a Restaurant to Get a Michelin Star

The surprising history and mysterious ranking system of the elite Michelin Guide.

Designing a Modern Fast Food Restaurant

Brandon Agency was posed with a challenge: Design an innovative fast food restaurant of the future, complete from its corporate identity to its interior.

Learning the Concepts App

Meet Concepts, the iPad app for sketching and design. Learn how to use its Freehand and Precision drawing modes and intuitive illustration toolset.

How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

With online shopping trends growing each and every year, we have seen a rise in small brand retailers closing their brick-and-mortar locations. This, in turn, has created an opportunity for the restaurant industry, to utilize these smaller footprints for a defined, compact food and beverage concept.

Why Your Restaurant Should Open a Ghost Kitchen ... Now!

Every once a while, technologies create opportunities that change industries. Right now, the restaurant industry is going through a change that will alter it forever. Ghost (or cloud, virtual, dark) kitchens represent an opportunity like you have never seen before. And for good reason:

Restaurants find ways to adapt: Dining rooms closed, so they get creative

Gov. Roy Cooper’s temporary ban on dine-in service could have been the death knell for many restaurants, but Wilsonians have emphasized take-out orders to make ends meet.“With a hurricane, it …

Business briefs: Culinary Concepts hiring for restaurants

The 4 Best Ways for Restaurants to Draw in Traffic

Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to succeed.