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December 15, 2008
Newsletter




GIVING AWAY THE STORE

You think running your restaurant is tough in this rocky economy? How’d you like to be in charge of Smokey Bones Bar & Fire Grill, the chain formerly known as Smokey Bones Barbecue & Grill before Darden Restaurants unloaded it last year? One problem: New owners Sun Capital Partners had just begun to reposition this 73-unit concept when the recession kicked in. Another: Many people think Smokey Bones had gone out of business. No wonder its management is offering December-only deals to customers that other operators don’t dare match. But what will it take to attract customers once these limited-time offers expire?
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Since 1957, Ocean Garden Mexican shrimp has been recognized as the finest quality shrimp available. The choice of top restaurant chefs, Ocean Garden All Natural Mexican Shrimp is your guarantee of premium quality, consistency, and a commitment to environmental sustainability. www.oceangarden.com








EVEN FOR FRANK GEHRY, THE DEVIL IS IN THE DETAILS

Hire a hotshot architect like David Rockwell or Adam Tihany to design your restaurant and it becomes a high-profile project the minute they come on board. But these guys, talented as they are, are small potatoes next to Frank Gehry, the world’s most-well known, not to mention wildest, architect. So what would happen if Gehry ventured onto Rockwell and Tihany’s turf and designed a restaurant? Now we know, thanks to the opening last month of FRANK, located inside the revamped Art Gallery of Ontario (AGO) in Toronto. Does Gehry’s ability to create mind-bending buildings translate to an exciting restaurant space? And, oh yeah what’s on the menu at FRANK?
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