The long and winding road back to normalcy. We are going to get there. But the critical first step is to build a sound financial foundation for the effort. We recognize that the perspective offered,…
read moreThis “relaunch” will be harder than an “opening”. Restaurant openings are hard in the best of circumstances. Given our experience with many openings and what we know about the current environment, we can say unequivocally that…
read moreLooking Toward the Future. We hope this message finds you all safe and healthy, and like us, in this difficult time, focused on doing our individual best for our communities and preparing for what will…
read moreHPI is thrilled to start the New Year by unveiling our new website, which brings “Restaurants Done Right” to life in a richer, more meaningful way. From concepting new restaurants to transforming existing operations, the…
read moreHe Said, She Said: Marché Restaurants; Julia Heyer Is it possible to grow an old concept and still wow people with it? The Marche concept, a limited service market station concept, has been around since the 80s,…
read moreHe Said, She Said: Restaurant School; While so much of the allure of owning and operating a food-based business is focused on the cooking and baking, it’s the core business matters for which those in the…
read more- 1
- 2