Pork lovers in Carnegie can rejoice. The newest restaurant coming to Main Street is called Bakn for a reason.

The breakfast and lunch shop is under construction at 335 E. Main St. while owners Randy Tozzi, of Carnegie, and Susan McMahon, of Mt. Lebanon, prepare the eatery for a late-May opening.

The restaurant will offer a broad range of signature meals including everything from pan-seared salmon to a Bakn Burger.

McMahon called it an upscale breakfast and lunch with a modern twist. The majority of items on the menu are under $11.

McMahon is the managing business partner, and Tozzi is the head chef. The two have been dating for five years and have dreamed of opening a restaurant.

The restaurant will include a full coffee bar in addition to bar seating overlooking the kitchen.

Tozzi also has applied for a liquor license, primarily to be used for private parties. The location will be available for rent in the evenings and will be able to accommodate up to 75 guests.

Although the couple checked out a few other locations around Pittsburgh, they chose Carnegie because of its proximity to the highway and growing business district.

It's a great little emerging restaurant street, and the business community is so welcoming and eager to help us get started. The building turned out to be exactly what we were looking for, McMahon said.

The restaurant will be located at the previous Carnegie Granite Works.

Link:
New Carnegie restaurants philosophy? Eat more Bakn

Construction is seen in the 1500 block of Main Street in December. Development of the parcel is now on hold because of permitting delays and a required traffic study.

SARASOTA - Downtown patrons hungry for two new bars and a restauarant slated to open on Main Street will have to wait a few months longer, developers say.

Delays with city permits and a mandated traffic study for the slice of Main Street that is slated to house Paddy Wagon Irish Pub, Evie's bar and bowling alley and Taco Bus, a popular Tampa Bay-based chain, have halted construction. That has left property owner and developer, Jesse Biter, wondering if he will be able to open three new businesses on Main Street at all this year.

We can't continue construction until they finish the traffic study, Biter said. We were hoping to be open in April or May and now we'll be lucky if we get it done by the end of August.

Evie's owner, Mike Evanoff, said he had to move staff to his other area bars and restaurants because of the delays. The new Evie's bowling alley is large enough to employ 60 people, he said.

All of this is really discouraging, Evanoff said. It's embarrassing when I can't tell people when we're going to open because I have no clue when we're even going to be able to start building again.

The three new businesses submitted an application for building permits in October. Construction began at the site of the former hardware store on Main Street shortly after. The space is still an open shell and construction pit in between Orange and Lemon avenues.

When business owners applied for interior building permits to finish plumbing and concrete laying, city staff said that a traffic study must be conducted before any interior work could continue.

Our zoning code has specific requirements for when traffic studies are required, said David Smith, with the city's the transportation planning department. If the number of trips coming out of new development is more than one percent more than capacity, we have to do the study. That was true of these businesses.

Paddy Wagon, Taco Bus and Evie's had to split the $10,000-plus fees required to conduct the traffic study. The original price tag for the study was $13,000, but it was eventually revised.

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Traffic study stalls Main Street bar and restaurant plans

RIVERSIDE, Calif., March 16, 2015 /PRNewswire/ -- Farmer Boys announces the addition of Rona Griego as Director of Construction. Effective March 16, 2015, Griego will oversee all construction activities for Farmer Boys Restaurants as Kevin Kelly, the current Vice President of Development, transitions to a new role as a multi-unit franchisee.

"Farmer Boys continues to grow and evolve as a brand. Rona will be responsible for the crucial task of developing our new restaurants and the remodeling of our existing locations," said Farmer Boys President/COO Ken Clark, "We are pleased to welcome her to the team and to benefit from her vast industry knowledge."

Griego brings to Farmer Boys over 30 years of restaurant experience in construction and facilities management. Her passion for construction blossomed in college when she began her career with Denny's. Since then, Griego has played a key role in developing various casual restaurant chains including Elephant Bar and El Torito.

"Restaurant construction is my passion," said Griego, "I am excited to contribute to the growth of Farmer Boys and to begin work on the signed deals opening this year."

Currently, Farmer Boys has various locations in development including Kelly's franchise commitments in Northridge and Chatsworth opening in spring and fall 2015. Kelly joined the Farmer Boys team in 2007 when there were 55 Farmer Boys locations.

"This is a wonderful company, the time feels right to transition into a new role," said Kelly, "I am excited to experience the procedures and initiatives we have worked on during my tenure as Vice President of Operations and Development."

About Farmer BoysHeadquartered in Riverside, California, Farmer Boys is a fast casual restaurant chain founded in 1981 which prepares more than 75 entrees fresh every day, including the award-winning Farmer's Burger, specialty sandwiches, crisp salads, signature sides and more. Guests can enjoy casual dining style table service or opt for the convenience of drive thru service. Farmer Boys currently operates 81 restaurants located in twelve counties across Southern & Central California and in Nevada. For more information, visit http://www.farmerboys.com.

Logo- http://photos.prnewswire.com/prnh/20080812/FARMERBOYSLOGO

SOURCE Farmer Boys

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Farmer Boys Names Rona Griego Director Of Construction And Announces New Franchise Partner

DeKALB With construction and design work winding down at Ellwood Steak and Fish House, developer John Pappas says he is ready to train his new staff and open the restaurant in a few weeks.

Pappas announced a plan to open the business, a combination of a bar and restaurant at 2219 Sycamore Road in DeKalb, in part of the new retail center he built on the former Smalls Furniture City site.

Pappas said he finished most of the construction including the kitchen and some of the interior over the past three months. Although he has yet to settle on an opening date, Pappas said he plans to open the steakhouse in late March or early April.

"We still have a lot of work ahead of us, but a month is plenty of time, and we are going to be ready for the challenge," he said. "We can't wait."

The Ellwood Steak and Fish House takes up 4,200 square feet in the retail center, or about a third of the building. The space will house a restaurant and a bar separated by the entrance. As part of the decor, Pappas said the restaurant will have an 1879 historic lounge that will feature some pieces of DeKalb's history.

"We are going to stand alone on our quality, atmosphere, pricing and presentation," he said.

Pappas received $432,900 in tax increment financing incentives from the City of DeKalb for the $4.2 million development. He has more than six years left to repay the citys investment through sales and property tax revenues generated by the development.

As part of the agreement, herazed the former Small's Furtnitureto make way for the 12,950-square-foot strip shopping center. American Mattress, the first tenant, opened in November. But sales tax revenue from American Mattress does not count toward reimbursing the city because it's not listed as one of the designated uses in the contract between Pappas and the city, according to the May 2013 development agreement.

After living in DeKalb for 35 years, Pappas said the restaurant was his way to give back to the community.

I think the town lacks this type of a restaurant that's really not available anywhere, and people do drive out of town for fine dining," he said.

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Ellwood Steak and Fish House expected to open within a month

TOPEKA, Kan. (WIBW)- A Downtown Topeka restaurant that's been around for 2 decades is struggling to keep its doors open.

Marliu Borrego and her family have gone through many family struggles. Two of her brothers used to work at the restaurant--however one passed away 7 years ago and the other moved to Mexico.

"Mexican food, you know burritos, enchiladas, tacos, tostadas," says Borrego.

She says ever since her mother, the owner of Lupita's, has been sick, she's been working double time as the new operator of the restaurant.

"She has been very sick for past year, like 4 or 5 times out of hospital and it's very hard, it's very difficult. It's very difficult because sometimes when we are short, I have to work 14-15 hours," says Borrego.

Borrego's father, 74-year-old, Tomas Munoz, also helps out part time-serving customers like Max Williams who has been coming in for the past 20 years.

"They got good service and the food is really good. It's all homemade, its original," says Williams.

"That's our secret! 20 years and we keep them coming," said Munoz.

Aside from the tasty food, Borrego and Munoz say there's been some family troubles, but also say road construction on Kansas Avenue almost caused the family to shut down the restaurant last December.

"Construction really hurt our business like 50 percent down," says Borrego.

Link:
Road Construction And Family Troubles To Blame For Lupita's Downfall

Photo by: Heather Coit/The News-Gazette

The entrance of the new V Picasso, at 122 N. Neil St. in downtown Champaign.

CHAMPAIGN Construction workers are scurrying to finish Victor Fuentes' latest work of art: the V. Picasso wine bar and restaurant in downtown Champaign.

The new place at 122 N. Neil St., just south of Christopher's Fine Jewelry Design will feature all sorts of recycled decor: lots of barn wood on the bar and tables; tall, narrow stained-glass windows at the end of the entryway; and wrought-iron fencing from a home in Danville.

There's even a bowling alley lane, divided in half to form the back and seat of a long bench across one wall.

Look for wine bottles used in pendant lighting. You'll also find gas lanterns, tin ceilings and lots of local art on display.

Even the layout of V. Picasso is unique, incorporating areas that were once parts of a jewelry store, hair salon and coin shop.

"To merge them into something they were not meant to be it was a challenge," said Fuentes, 34, of Champaign.

But Fuentes is hopeful even confident that all the pieces will fall in place to allow an April opening.

Fuentes is no stranger to the restaurant business. He and his family operate the El Toro restaurant chain, and he also operates the Wedge Tequila Bar and Grill, with locations in downtown Champaign and Village at the Crossing in southwest Champaign.

Originally posted here:
Artful Cuisine

ORLANDO, Fla. Long derided as a cultural wasteland, Orlando's restaurant and performing arts scene has grown up in recent years, and it is starting to attract attention from national arbiters of taste.

Wine Enthusiast magazine recently named Orlando as one of the nation's top wine travel destinations, and The New York Times singled out the city's food scene when it placed the city at No. 13 on its list of "52 Places to Go in 2015."

Wise Bread, a website dedicated to penny-pinchers, calls Orlando the nation's top city for frugal foodies, and the real estate blog Movoto ranked Orlando the nation's No. 2 city for creative people.

The rankings barely mentioned what the city is best known for: theme parks.

"Orlando was very synonymous, and still is, with the Mouse, and Disney, and people didn't really look outside of Disney," said James Petrakis, owner of The Ravenous Pig in the tony Orlando suburb, Winter Park. "Now with some of these newer restaurants, people are looking at some of the smaller suburbs outside Disney for a true local culture."

Adding to the buzz about the cultural scene: a new $500 million performing arts center downtown, and an international hunt for a new symphony conductor that's attracted some well-known names.

"We've gotten some national validation for things that we already thought were cool, but we thought they were cool just because it was something different for us. But now we know it's cool here and it would be cool if it were in New York or San Francisco," said Kamrin Rife, who with her husband, John, and others, opened the East End Market, which houses a collection of artisanal bakers, coffee brewers, sushi chefs and a Basque restaurant.

Orlando always had a strong theater scene, thanks to the many actors who work at theme parks, and also several acclaimed annual festivals, such as the Bach Festival of Winter Park and a fringe theater festival. But the construction of the Dr. Phillips Center, financed partially with taxes on tourists, gives the city a world-class venue for local performing arts groups and national touring acts.

The hunt for a new musical director has led to sold-out shows as each of five finalists performs. Audiences get to vote for their favorite in what locals are joking is the classical music equivalent of "American Idol." The finalists include Eric Jacobsen, a member of Brooklyn Rider, one of the best known and most cutting-edge string quartets around, and Mexican-American conductor Alondra de la Parra.

"All the candidates see the cultural community as on the cusp of something great," said David Schillhammer, executive director of the Orlando Philharmonic Orchestra.

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Long derided as cultural wasteland, Orlando's restaurant, performing arts scenes grow up

IN THE WORKS

John Wilson believes Beaumont is craving a homegrown hangout place.

That's why he bought the property at the corner of Gladys Street and W. Lucas Drive.

"It's in everybody's backyard," he said of the location. "It just screams restaurant."

A number of you have written to me asking about the visible construction going on at the address.

Wilson said he intends to open J. Wilson's in the 4,000-square-foot building in July.

The new restaurant will offer made-from-scratch meals and seasonal beer, he said.

Wilson hopes his new place will become a neighborhood hangout, where friends can meet for brunch, comfort food or drinks.

"The buzz is good," he said of the feedback he's been getting. "Beaumont is wanting a homegrown, quality place."

Wilson said his menu will include Cajun, Southern, Mexican and pasta dishes. And everything will be made from scratch, including the breads to Andouille sausage, said Wilson. He also wants to source his products locally, he said.

Excerpt from:
New 'homegrown hangout' planned for Gladys at Lucas

Q: Does our business plan for a restaurant need anything out of the ordinary?

A: As with any other small business, a new restaurant needs a thoroughly researched business plan. But prospective lenders may set a higher standard for entrepreneurs who expect to use their business plans to secure restaurant financing.

That's because it's hard to succeed in the restaurant industry. Many lenders consider startups particularly risky investments, given the time required for restaurants to gain public awareness and build traffic, as well as the potential for cost overruns during the early months of operation.

Several areas of the restaurant business plan should get extra emphasis.

Not every space is suitable for a restaurant, even if it seems potential customers are all around. The business plan should thoroughly assess every aspect, including the facility's size and condition, visibility to foot and street traffic, accessibility, neighborhood demographics, and type and proximity of nearby businesses. Be wary of potential issues such as construction that could make it difficult for customers to reach your location. Other attributes must more than offset any unfavorable location factors.

Even though lenders see hundreds of restaurant business plans, they aren't immersed in the industry. So the business plan must effectively communicate the concept in terms that a layperson would understand.

That means defining your target customers, explaining why your concept will appeal to them, and detailing how your restaurant would differ from other dining options already available. You also must describe how you will compete with existing restaurants that enjoy a demonstrated, loyal following. Explain how you'll execute your concept in terms of quality menu offerings, ambience, hospitality and service.

With many lenders, the inherent risks of investing in restaurants are multiplied if the venture's owners and managers have little industry experience. You need to demonstrate experience in managing a kitchen, as well as an understanding of dining trends both locally and in general; supplier relations; food safety rules and regulations, including quality, cleanliness, preparation, storage and disposal; and operational standards.

Because lenders rarely fund new restaurants fully, you'll need to demonstrate the availability of your own financial resources to complement the loan and to cover costs as your cash flow gets up to speed. A restaurant expected to have highly variable traffic - seasonal or event-driven, for example - will need to show how it will manage costs during slow periods.

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Small-business Q&A: Restaurant business plan needs extra ingredients

MYRTLE BEACH, SC (WMBF) - The weekend is finally here, and you want to enjoy a good meal at your favorite restaurant.

But before you walk out the door, here's what you need to know about how some local eateries did in their inspections from the Department of Health in this week's 'Restaurant Scorecard.'

Starting with 'Tortas Y Licuados La Poblanita' in Myrtle Beach: they got an 86. Infractions include a half-eaten sandwich that was found on the prep surface. The walls and ceilings under construction are not finished with smooth, easy to clean surfaces. A temporary plastic sheeting used for the wall is not in place. They were cooking under unfinished ceilings.

'Ole Shillelagh Sports Bar' got an 88 out of 100 from inspectors. Containers holding chicken wings had build-up and there was greasy build-up in the interior of the fryers.

In Murrells Inlet, 'Dockside Restaurant' got an 88 as well. Deductions from the department of health were because raw meats were stored over ready-to-eat products on the speed racks and in prep coolers.

Finally 'Shiver Me Pinchers' in Myrtle Beach and 'El Cerro Grande' in North Myrtle Beach both got a score of 98.

Click the links below to view the full inspection reports in PDF format:

Tortas Y Licuados La Poblanita: http://ftpcontent4.worldnow.com/wmbf/pdf/RSC/Tortas%20Routine%200315.pdf

Ole Shillelagh Sports Bar: http://ftpcontent4.worldnow.com/wmbf/pdf/RSC/Sports%20Bar%20Routine%200315.pdf

Shiver Me Pinchers:http://ftpcontent4.worldnow.com/wmbf/pdf/RSC/Shiver%20Me%20Pinchers%20Routine%200315.pdf

The rest is here:
Restaurant Scorecard: Half-eaten sandwich found in restaurant's kitchen