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Despite much evidence to the contrary, I've been a long time believer that the democratization of the Internet has been, if not strictly a good thing, at least a net positive for civilization. Yes, I do think that anyone with access to social media and the ability to sort of...
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Gulf oysters are on the rise thanks to Murder Point Oyster Company in Alabama and Bobby Matos for making it possible to source them in Houston.
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If you have not noticed lately, some of our favorite restaurants in Houston are closing, and it does not look like it’s going to stop any time soon.
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Some diners are notoriously fickle when it comes to restaurant choices. They barnstorm the new hot place for a few months and then are off to the next one. Because of this and many other factors, the restaurant business is hard. That’s common knowledge. It may, however, be even more...
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Restaurants are like living things. They are born and, sooner or later, they die. Much like people who mind their health, the variable that owners seek to control is the amount of time between those two events. For some restaurants, that period is tragically abbreviated, usually because it’s the wrong...
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In covering restaurants and talking with chefs and business owners, I see and hear about a lot of business disasters. This two-part series compiles many common errors and how to avoid them for a better chance at business success. Yesterday we covered business insurance and how to decide who to...
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