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France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table.
The business plan was rejected numerous times by potential investors, so Graves and Silvey earned the needed money working various manual labor jobs. [6] They obtained an SBA loan, which they used to open their first restaurant, located in Baton Rouge at the intersection of Highland Road and State Street near the LSU campus.
Afterwards, Ells created a board of directors and business plan, raising an additional $1.8 million for the company. [16] Ells had originally planned to use funds from the first Chipotle to open a fine-dining restaurant, but instead focused on Chipotle Mexican Grill when the restaurants saw success. [17] [18]
The three decided to put together an authentic Mexican restaurant and share it with people in areas that lacked this kind of cuisine. The first restaurant opened in May, 1974 in Rapid City.
The second restaurant opened in February 1963. [3] Bill Miller Bar-B-Q was a family business. Faye Miller served as a cashier and hostess while raising their four children. The children were raised learning the operations of the business. They later worked in the restaurant during the summers and on weekends.
When Regas closed in 2010, the Knoxville City Council adopted a resolution naming it the oldest continuously running restaurant in the state.
Bob's Big Boy is a casual dining restaurant chain founded by Bob Wian in Southern California in 1936, originally named Bob's Pantry. [2] [3] The chain's signature product is the Big Boy hamburger, which Wian created six months after opening his original location.
Some have left the restaurant business, others are inching their way back. Do they see a sustainable path for the future?