After being shot, he closed his restaurant for months. Now he’s selling out of food.

Kevan Tran hands food to a customer as his niece, Jackie Quach, works at the register. 

It’s just after 2 p.m., and Kevan Tran is zooming between greeting customers at the front counter and preparing food in the kitchen of his restaurant, Penn Lake Roast Beef in Bloomington. 

The lunch rush may finally be slowing, but he’s hardly done filling orders for the day. Since reopening last week after a three-month closure to recover from being shot during an attempted robbery, a steady flow of customers have visited the restaurant, sometimes queuing down the sidewalk. 

And though his shoulders ache at the end of the night, he says he’s overjoyed to be serving his customers again. 

“No matter how tired, I still smile,” he said. “I treat my customers as friends, that’s why they come back to me … I want to say

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His American Dream: North Texas restaurant owner shares Colombian culture through food

Fernando Castro and his family immigrated to the United States in the 1980’s. He shares his family’s story through food at Sabor Latino.

ARLINGTON, Texas — For nine years, Fernando Castro’s family has run a restaurant called Sabor Latino. It’s tucked near a corner of a shopping center on South Collins Street in Arlington. 

His family is from Colombia. In 1984, they immigrated to the United States to escape violence. Castro holds his roots close, and shares his culture through food.

“Most of our ingredients are even imported from Colombia,” said Castro. 

The restaurant has many popular dishes, including homemade empanadas stuffed with brisket and potato filling. He sells about 8,000 to 10,000 empanadas a month.

“It tastes very much like it does at home in Colombia,” he said. 

Two of his aunts help make the food at Sabor Latino. The recipes come from generations before them.

Castro is proud

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Taco Bell customer suffers heart attack in drive-thru, saved by firefighters, restaurant staff

One man picked the right time to hit up the drive-thru.

A Taco Bell customer in Arizona reportedly suffered a heart attack while placing his order at the drive-thru. Luckily, the restaurant happens to be located across the street from the local fire department and help was on the scene almost immediately.

Michael Harris suffered a heart attack at a Taco Bell in Phoenix, 12 News reports. According to his wife, she knew something wasn’t right when he stopped responding to the restaurant worker taking his order. Two of the fast-food joint’s workers reportedly called for help immediately.


Fortunately, Captain Frank Keller and firefighter Eric Gonzales were across the street when the call went out. The two men reportedly ran across the street and performed CPR until more help could arrive.

The United Phoenix Firefighters posted a statement

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Pizzeria, bakery and food truck-rooted restaurant debuting across Charleston area | Real Estate

A pizzeria with New England roots, a restaurant started from a food truck and a homegrown bakery are among new food venues offering different tastings throughout the Charleston area. 

On Johns Island, the owners of Braised in the South food truck will host the grand opening of their first brick-and-mortar location at 11 a.m. Sunday at 3338 Maybank Highway. It will serve a full menu for lunch and dinner, and its ice cream window, featuring 21 toppings, will be open as well.

Menu favorites include totchos, fried shrimp and grits, the pork ‘n’ mac bowl, a signature burger and a variety of tacos. Platters, salads and sandwiches will be introduced to the menu as well.

Meats can be purchased by the pound while sides will be available by the pint or quart.

Steve Klatt and Brandon Lapp of Braised in the South

Steve Klatt (left) and Brandon Lapp, owners of Braised in the South food truck, will open their first

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The Most Underrated Fast-Food Restaurant in America

Americans love fast food, with 1 in 3 adults eating the stuff every single day. However, fast food is often higher in calories, saturated fat, and sodium, which health experts say can contribute to chronic conditions such as obesity, diabetes, and cardiovascular disease if consumed regularly. (21 Best Healthy Cooking Hacks of All Time).

There are some fast-food chains, though, that serve healthier items. In fact, Kelli McGrane registered dietitian for the free food tracking app Lose it! says one chain, in particular, does a phenomenal job at offering health-forward meals.

“Noodles and Company may sound carb-heavy, but their menu is surprisingly full of options that are healthier than many other fast food options out there,” she says. “In addition to being able to order a smaller portion of any of their noodles, they also offer salads, zoodles, cauliflower noodles, and a variety of vegetables and lean proteins.”

Below, you’ll

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Whether a restaurant survives the pandemic could depend on an uneasy dance with the landlord | Business

By Phil Vetteland Ryan Ori

The Chicago Tribune

CHICAGO — Restaurants, their receipts less than a third of what they customarily would take in, are unable to pay rent.

Landlords, with mortgages and property-tax bills due, can’t survive without income.

Since the coronavirus pandemic hit, resulting in the forced closure six months ago of restaurants and bars across the country, restaurateurs and landlords have been forced into an uneasy dance, as both camps fight for economic survival.

It’s a give-and-take struggle that will last months more, maybe into next summer.

Partners Allan Perales and David Goldberg, whose GoldStreet Partners brokerage matches landlords to restaurant tenants, from big brands such as P.F. Chang’s to single-operator restaurants such as Tzuco and Galit, see the issue from both sides.

“We’re seeing a lot of panic from the landlord and tenant perspectives,” Perales said.

“It’s been a rough four-five months, and nobody’s winning right

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Louisville food truck to open first brick-and-mortar restaurant

A Louisville-based food truck is expanding its operations to a brick-and-mortar restaurant in October after months of delay due to COVID-19, Louisville Business First reports.La Chandeleur, a food truck focusing on French crepes and frites, is opening a restaurant by the same name at 304 Woodlawn Ave. in Louisville’s Beechmont neighborhood.Its owner, Kyle Thomas, told me he never really considered opening a restaurant until La Chandeleur outgrew its food truck capabilities.Thomas first opened La Chandeleur Food Truck in 2016, after several years of working in well-established Louisville restaurants, such as Jack Fry’s, Proof on Main and Wild Eggs.In 2019, Thomas started looking at properties to open just a kitchen operation to prep food for the food truck, but after seeing what it would cost, he realized he might as well just open a full-service restaurant.Thomas said he looked at properties on Frankfort Avenue, Bardstown Road and in NuLu, but said … Read More

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Global Food Service Restaurant Market shows Promising Growth Rates with CAGR of 15%, Future Analysis and its Trends

The MarketWatch News Department was not involved in the creation of this content.

Sep 01, 2020 (CDN Newswire via Comtex) —

To Understand How Covid-19 Impact Is Covered In This Report

Market Research Storehas published the global report on the Food Service Restaurant market, which consists of insights about all the important parameters of the market such as consumption and the production patterns coupled with the revenue patterns for the forecast period. In terms of production aspect, the report offers complete detailed analysis regarding the manufacturing processes coupled with the gross financials gathered by the top most manufacturers functioning in this industry. The primary aspect of the Food Service Restaurant market that is covered in the report assists the clients and the organizations to better understand the business profile in terms of drivers, restraints, challenges, and

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Why pop-up “side hustles” are becoming the new normal for restaurant operators

“Back to normal” has been the guiding speck of light at the end of a long tunnel for many in the restaurant industry, but some restaurant operators have abandoned the pursuit of normalcy and instead are reimagining their businesses for a world shaped by the pandemic.

The economic destruction caused by the crisis, as dismantling as it has been for restaurants around the country, has created a surprising environment for ingenuity. With little left to lose, restaurateurs are attempting new menus and new business models by way of the restaurant pop-up. These concepts are gaining traction as restaurant operators seek ways to reach more customers without expanding their physical footprints or tacking on expenses.

According to a recent survey from the Texas Restaurant Association, 55% of Texas restaurant operators say their expenses are up compared to this time last year despite operating at half capacity or less. High rents, takeout

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Restaurant suppliers feel pinch of industry’s hard times

You might think that this would be a good time to be in the business of selling takeout boxes, containers, plastic cutlery and other supplies as the coronavirus pandemic forces restaurants to limit dine-in capacity and rely on take-out.

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