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Boyd Finell and crew at The White Gull Inn in Fish Creek, Wis., add fuel to the culinary fire in this classic Door County fish boil.
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Alton Brown, creator of the Food Network's "Good Eats" series and commentator on "Iron Chef America," talked about molecular gastronomy at the Amer...
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The restaurant creator pulled the wraps off his new fast-casual Potato Flats concept in Dallas' Trinity Groves restaurant incubator on July 1.
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Sam Fox, chief executive and founder of Phoenix, Ariz.-based Fox Restaurant Concepts, talks about...
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Outback Steakhouse this week pulled the wraps off a new 245-seat store in Hurst, Texas, which replaced a nearby unit. The new open plan includes an...
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As Seattle's Best Coffee prepared to open 10 new drive-thru units on the same day, May 20, operations manager Dave Thompson talked about the challe...
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Matt Durbin, T.G.I. Friday's vice president of bar and beverage innovation, and the brand's newest 'World's Best Bartender' Hiroyuki "Mark" Yamada ...
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Matthew Rembe, executive director of the Los Poblanos Inn and Cultural Center in Albuquerque, N.M., talks about local and organic foods and what he...
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Stephen Clark, chief executive of Irving, Texas-based On the Border Mexican Grill & Cantina, talks about...
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Supporters converged Aug. 1 on Chick-fil-A units as part of a nationwide "Appreciation Day."
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The 2012 National Restaurant Association show in Chicago offered a wide number new colors for the chef whites of yore, and they were shown off in a...
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A. Elizabeth Sloan, president of Sloan Trends Inc., breaks down...
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Sommelier Eric Railsback and executive chef Jason Berthold discuss Mina Group Inc.'s...
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Kurt Kane, chief marketing officer for Pizza Hut, talks about...
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Tilman J. Fertitta, chairman and chief executive of Landry's Inc. of Houston, and Keith Beitler, chief operating officer of Landry's specialty rest...
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Alan Hixon, president of Dallas-based Mooyah Burgers & Fries, and franchisee Scott Isabelle talk about changes at at...
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Eve Aronoff, former fine-dining chef and "Top Chef" contestant, talks about her year-old...
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Mark Mednansky, chief executive of Southlake, Texas-based Del Frisco's Restaurant Group, talks about the second Del Frisco's Grille unit and plans ...
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Phil Hickey, chairman of Nashville, Tenn.-based O'Charley's Inc., discusses opportunities in this economy at MUFSO 2011, where he received the Norm...
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Nick Vojnovic, president of Tampa, Fla.-based Little Greek, talks about opportunities in this economy during a roundtable at MUFSO 2011.
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Dennis Tase, president of the Galardi Group Inc., discusses opportunities in this economy during a roundtable at MUFSO 2011.
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Steele Platt, founder of the Irvine, Calif.-based Yard House, talks about opportunities in this economy during a MUFSO 2011 roundtable.
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Jeff Harvey, president of Vancouver, Wash.-based Burgerville USA, talks about opportunities in this challenging economy during MUFSO 2011.
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Fred Thimm, president of Stoney River Legendary Steaks, discusses opportunities in this economy. This was during MUFSO 2011.
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Christy Cox, senior director of human resources for Logan's Roadhouse, talks about the company's approach to employees, which was recognized on Nov...
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Estevan Garcia, executive chef of Tabla restaurant in the Hotel St. Francis in Santa Fe, N.M.,...
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The Outback Steakhouse co-founder talks about Steak and Ale founder Norman Brinker's legacy during...
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Dain B. Pool and Jon Wagner of Two Trucks LLC talk about...
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Hear from Dunia Borga, pastry chef at Latin-American coffeehouse Dulce in Texas, and Kevin Higar of Technomic,...
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David Pogue, technology columnist for the New York Times,...
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Phil Costner, president and chief operating officer of La Madeleine Country French Cafe, talks about the Group Le Duff Dallas-based division's...
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Charlie Morrison, president and chief executive of The Colony, Texas-based Pizza Inn,...
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Jim Thomas, co-owner of the family-run El Pinto Restaurant & Cantina in Albuquerque, N.M., with his brother John W. Thomas Jr.,...
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Sam Kass, assistant White House chef and senior policy adviser for healthy food initiatives, talks with NRN about the Chefs Move to Schools program...
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Robin Sorensen, co-founder of Jacksonville, Fla.-based Firehouse Subs, and Don Fox, chief executive of the 442-unit chain,...
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Bill Suskey, manager of cafe operations and quality at Alterra Coffee in Milwaukee, Wis., talks about the company's efforts to bringing waste down ...
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Actress-comedian Anjelah Johnson talks about her new role in ads for the 150-unit Taco Cabana chain and how it taps into her more than 30,000 Twitt...
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Chad Houser and Janice Provost, co-owners of Parigi in Dallas, discuss Cafe Momentum, a non-profit pop-up restaurant that serves as a culinary trai...
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Greg Buchanan, chief executive of Plano, Texas-based Buffet Partners Holding Co. LLC, talks about the evolution of the 65-year-old cafeteria concep...
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Dan T. Cathy, president and chief operating officer of Atlanta-based Chick-fil-A, explains what the 1,550-unit company hopes to achieve by giving a...
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Paul M. Mangiamele, who recently took over as president and chief executive at Bennigan’s Franchising Co., talks about his review of the legacy bra...
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Rita Gilligan was one of the first waitresses hired by the Hard Rock Cafe when it opened on June 14, 1971, in London. She offers tips on how good t...
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Mike Hislop, chief executive of Il Fornaio (America) Corp., talks about what the Roark Capital deal means for the Corner Bakery brand and how the d...
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Ralph Brennan, president of the Ralph Brennan Restaurant Group of New Orleans, La., reflects on receiving the National Restaurant Association Educa...
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Paul Boundas, chef-owner of the Country House restaurant in Alsip, Ill., a suburb of Chicago, discusses how he got involved in school lunches, how ...
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Steve Clough, director of school lunch sales for Domino's Pizza, talks about the company's "Smart Slice" program that delivers pies to schools and ...
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Burger giant McDonald's Corp. on April 19 set out to hire 50,000 new workers at its 14,000 U.S. restaurants. Jeffrey Smith, an owner-operator in th...
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The quick-service chain offers a peek at a remodeled unit.
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The casual-dining restaurant promotes its "Dinner Today & Dinner Tomorrow" menu offering with this new commercial.
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The program offers restaurants guidelines for offering healthful menu items to children.
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The chain welcomes back its Pretzel Bacon Cheeseburger and Pretzel Pub Chicken sandwiches.
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The quick-service chain teases a video of R&B group Boyz II Men singing tweets and comments about its pretzel buns.
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The family-dining chain's pancakes feature fresh, seasonal fruit.
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The quick-service chain introduces new sliders, priced at $5.99 per order.
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The frozen treat chain introduces online ordering for its cakes.
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The group exhibition features creative works from 50 artists belonging to the world of comics and action sports.