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Motel 6 is an American chain of motels with locations in the United States and Canada. The chain was founded in Santa Barbara, California, in 1962 by William W. Becker and Paul Greene, and derives its name from the fact that rooms initially cost only six dollars. Motel 6 also operates Studio 6, a chain of extended-stay hotels.
The service has since expanded to cover more than 55,000 [5] restaurants in more than 80 countries as of 2024. [6] In June 2014, the company was acquired by Priceline Group for $2.6 billion. Reservations are free to end users; the company charges restaurants flat monthly and per-reservation fees for their use of the system. [7]
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million. [30]
The chain has purchased several historic buildings for renovation as hotels. [12] [13] Historic buildings that the chain has renovated into hotels include the Union Market in St. Louis (originally built in 1925), [14] the former Cleveland Board of Education building in Cleveland (originally built in 1931) [15] the former City Public Service Building (originally built in 1921) [16] and the ...
Max & Erma's is an American casual dining restaurant chain based in Columbus, Ohio. As of April 2024, the company operates seven locations in Indiana, Michigan, Ohio, and Pennsylvania, down from a peak of 110 restaurants across more than 12 states in the mid-2000s. [1] It was founded in 1972 by Todd Barnum and Barry Zacks.
Agni is a restaurant in Columbus, Ohio. [1] [2] It was named one of the twenty best new restaurants of 2024 by Bon Appétit. [3] See also. Restaurants in Columbus;
In 2020, Fortune magazine ranked Kimpton Hotels & Restaurants at number 10 on their Fortune List of the Top 100 Companies to Work For in 2020 based on an employee survey of satisfaction. [8] The company also manages and operates hotels owned by other entities, under contract.
The modern reservation system evolved from the prior practice of arranging catering at a restaurant. [2] Today, at such venues, observes Joy Smith, author of Kitchen Afloat: Galley Management and Meal Preparation (2002): "It's always smart to inquire about a restaurant's reservation policy. Some will only reserve for large parties of six or more".