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Private-equity firm looking to sell its stake in multi-unit operator
BR Guest Hospitality had 16 restaurants under its umbrella when private-equity firm Starwood Capital Group bought half the company in 2007 for $150 million. Today it owns 26 restaurants, including Dos Caminos, Strip House, and Blue Water Grill, but Starwood is looking for a buyer to take the multi-unit operator off its hands.
According to Crain’s, the $150 million deal with founder Stephen Hanson was one of the biggest for a restaurateur. Hanson kept half the company and served as its president, and the intent was to build a restaurant and hotel empire. But that was before the economy went south, damaging the company’s options for growth.
"The joke in the restaurant industry is that the deal spoiled it for the rest of us because no one is going to get that kind of money again since the partnership hasn't been successful," said an anonymous restaurateur.
Hanson still holds 50 percent of the company, and Crain’s sources say he’s likely to want to buy back the rest now that Starwood is looking to sell.
In an interview in October, Hanson said he planned to open six restaurants in the second quarter of next year, and that he expected BR Guest to generate more than $180 million next year.
Coffee & Dessert Pairings: Part 2
From oat milk lattes and tantalizing tea to coffee cake, cookies and more, our coffee bar and bakery are at it again with all sorts of delicious pairings for you to enjoy! Give these marvelous match-ups a try, or get creative and make your own craveable combo!
Golden State Goodness: Part 2
Stacked Premium Sandwiches
Sunny spring picnics, cool summer meals, brown bag lunches&mdashthe sandwich is the perfect food for an easy meal. As versatile as they are tasty, the possibilities for personalizing them are endless! When it comes to ingredients, we&rsquore partial to the Golden State goodness California has to offer with all the fixings from bread to meat to CA-Grown produce. Check out how these essentials stack up against the rest.
Virgin Banana Daiquiris
Virgin Banana Daiquiris is frosty tropical cocktail favorite made without the alcohol and right in a blender with just 3 real ingredients! To prepare this delicious mocktail, visit Strengthandsunshine
- 2 Medium-Sized Ripe Bananas (cut in chunks)
- 2 Tsp Lime Juice
- 1 Tsp Rum Extract
- ½ Cup Cold Water
- 6 Large Ice Cubes
Easy non alcoholic drinks to make at home Source @Strengthandsunshine
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What you need for mushroom pasta
Here’s what you need for this mushroom pasta. You can use any type of long strand or even short stand pasta you want (like orecchiette, penne, ziti, macaroni). Also, the parmesan is not just for serving. Tossing the pasta with parmesan before serving is a little trick I like to use for an extra flavour boost!
Be Our Guest Restaurant
About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.
Menu items and prices are subject to change without notice.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Our plant-based menu items are made without animal meat, dairy, eggs and honey.
My Favorite Bloody Mary Garnishes
When creating your Bloody Mary bar, the options are endless when it comes to picking the garnishes. A few of my favorite veggie garnishes are:
- Cucumber slices
- Kosher pickle spears
- Pickled beans and asparagus
- Pickled okra
- Pimento or cheese stuffed green olives
- Pickled beets, cauliflower or carrots
- Pepperocinis, peppadews or other peppers
- Pickled jalapeños
- Large caper berries
- Marinated artichoke hearts
- Marinated pearl onions
- Baby corn
Seafood Recipes That Are Great Options for Entertaining
Serve seafood at your next meal that brings together hungry friends and family, and make it the appealing focus of the shared table. Why should you serve snappingly fresh fish, like the plump fillets of sautéed seabass pictured here, and crustaceans, both freshwater and salt? There are two compelling reasons: They are delicious, and they are good for us.
But there are many more reasons to entertain with these proteins: Fish and shellfish tend to sit more lightly in our tummies than their land-based, grazing brethren because their proteins are easier to digest&mdashwe rise lighter from a fishy table. Wild-caught mollusks and fish tend to be seasonal, and that's especially true if you like to shop locally and sustainably. There is something intrinsically satisfying and celebratory in knowing that you are enjoying a food whose season is fleeting. And for farmed fare (like salmon and branzino), it is reassuring to know that your favorite way of preparing them is unaffected by the time of year.
Visiting your local seafood and farmers' market is always an education in what is available locally (and when), and instant connectivity makes checking the sustainability of a particular catch or briny crop a cinch. If that's not an option for you, we recommend Monterrey Bay Aquarium's Seafood Watch, to check on what seafood options are most sustainable at your local grocery store.
From a refreshing salad of raw Arctic char "cooked" simply in citrus juice and grilled oysters drenched in brown butter the most simple, seared fillets of sole and a satisfyingly ample pot pie of salmon, here are our top pescatarian picks to feed a crowd deliciously.
Last but not least: How do you make a customer archetype?
Unlike personas and audience profiles, customer archetypes are less directly dependent on demographic data. Much like a horoscope publisher, you need to think about themes and motivations more than job titles and location.
Granted, you can use data from Google Analytics, Google Trends, Search Console and your CRM (including job titles) as part of your process for figuring out what your customers care about for instance, are there common themes that you should be mindful of?
But the most valuable information will be qualitative. Focus on what business or personal goals you’ve helped customers achieve in the past. And by that, I don’t just mean pain points that you’ve alleviated or opportunities you’ve helped them seize. Ask yourself:
- What is the bigger-picture outcome of those successes?
- How have you satisfied them as a professional or a person?
- Who have you helped them impress?
- Who have you helped them help?
- How have you helped them grow professionally or personally?
These are some of the toughest questions to answer – and depending on your niche, some may be more relevant than others.
But if you can answer them about your different types of customers, you can effectively create a template for how to connect with your audience on an emotional level – one that goes deeper than ROI and efficiency.
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury's 1933 Balanced Recipes cookbook,  and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950. 
National Banana Bread day is February 23.  Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts.  The modern banana bread recipe  began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products. It could also be a combination of both theories, insofar as being developed in a corporate kitchen to promote flour and baking soda products, as well as marketed as a method to make use of overripe bananas. 
Steak and Eggs Hash
Last weekend, I stumbled upon a farmer’s market while walking around my neighborhood and picked up a bunch of veggies: peppers, tomatoes, onions, and potatoes. I didn’t really have plans for the vegetables, but then I realized these ingredients would make a really tasty hash!
I had been planning on making a steak and eggs recipe using Moyer Beef’s Angus Top Sirloin, so after my bounty at the farmer’s market, that morphed into a steak and eggs hash!
This recipe is a great sharing recipe with friends and family. You can serve the meal right out of the skillet (just add a towel to the handle so you don’t burn yourself)!
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
Add the salt, garlic powder, onion powder, ground pepper, and smoked paprika to a small bowl and mix to combine. Pat the steaks with a paper towel and season each with 1 teaspoon of the seasoning. You’ll have 1 teaspoon left, set that aside for now.
Add the olive oil to a large saute pan, or if you have one, to a cast iron skillet. Heat over medium heat. Add the steaks and cook for 4-5 minutes on each side or until cooked to 135 degrees F. Remove from the pan and set on a cutting board to cool.
Add the potatoes to the pan and stir to coat in the drippings. Cook for about 10 minutes, stirring occasionally.
Add the onion and peppers and cook, stirring occasionally, for about 5 minutes.
While the vegetables cook, slice the steak into bite size pieces.
Reduce the heat to low and add the steak pieces to the pan. Stir to combine.
Use the back of a large spoon to make 4 indentations in the mixture.
Add the eggs to the shallow wells.
Top with the tomatoes and the remaining teaspoon of seasoning. Cover and cook over low heat for about 6-8 minutes, or until the egg whites are set but the yolks are still runny.
Remove from heat and serve.
When dishing it out to eat, make sure to break the yolk and stir in that goodness into the rest of the dish.
Each bite is filled with juicy beef, crispy potatoes and softened veggies. The tomatoes add a burst of flavor that adds a little bit of acidity to the dish as well. It’s super tasty!
This is quite a hearty breakfast, and makes for a great start to a busy weekend! It would also work great as a breakfast for dinner option.
Verdina Anna / Getty Images
If vanilla isn't entirely traditional in Madeleine recipes, then chocolate certainly isn't! However, this chocolate madeleines recipe is undeniably delicious and they can be a welcome change from classic French Madeleines from time to time.