Kathleen Furore
Haz clic aquí para leer esto en español
Happy 2024! And welcome to the first all-digital issue of el Restaurante.
We’ve created what we think is an information-packed issue that delivers the same kind of content you’ve always expected when you open the cover and dive inside — the only difference is that you’ll now either click to turn the pages in the flipbook or scroll to read the content on our website.
The content you’ll find — whichever way you choose to read it — is full of interesting stories and business-building tips we hope you’ll be able to use as you move into the spring season (which, with the frigid cold we’ve had here in Chicago, I hope will arrive really soon!).
In Hotline, you’ll find information about how restaurants are incorporating today’s hot “cross-cultural” cuisine trend on their menus, plus a story about how bringing two brands together in a dual-concept location is helping Frutilandia and Taqueria Factory speed expansion.
In Five Questions, you’ll discover how the owners of Westside Cantina in Colorado Springs, Colorado, have built a successful operation featuring 50 percent plant-based menu options — and how they’ve done it after opening just one year post-Covid!
In Selling Your Sauces, you’ll learn how Cesar’s in Chicago decided to bottle and sell their salsas and moles, and find tips about what to consider to tell if it’s a good step for you to take.
And in Business Basics, you’ll discover the pros and cons of taking reservations, and how to choose the best system for your restaurant.
There’s more, too...so start flipping the pages or scrolling through stories for a look at this inaugural digital issue.
And be sure to let us know what you think and what we can do to make el Restaurante even better!
Kathleen Furore, Editor
Click here to go to the next article in this edition, Hotline