Word: restaurante
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Dates: during 1990-1999
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"It's not so much what [a restaurant] needs tobe successful in the Square, but what it needs tobe successful anywhere," says Christopher G.Glionna, the general manager of the Harvestrestaurant, a Square fixture which will reopenthis week.
The goal of a good restaurant is to keep foodand staff costs below 60 percent of gross revenue,says James Miller.
"Sometimes people are starry-eyed aroundrestaurants, but a restaurant is not easy to run,"she says.
"It takes a lot of commitment on everybody'spart. It's very difficult to make a profit inrunning a restaurant," she says.
"In a setting like this, where people eat out alot, you can get used to a restaurant veryquickly," he says.