A Reyes Holdings Company
IF THESE WALLS COULD TALK... How many times have you been disheartened to learn that a precious historic property has tragically been wasted by the wrecking ball? In this story, we’ll take a journey back in time with operators who recognize the historic value and beauty in preservation and tradition, and who have turned their historic properties into iconic landmarks. While the past is truly present in these operations, the current operators are very much with the times in terms of savvy business practices, menu excellence, careful restoration and modernization and the continued importance of fine customer service. by Mary Daggett The Wild, Wild West The West didn’t come much wilder than Deadwood, South Dakota. Wild Bill Hickok was shot here, pretty dance-hall girls served up whisky as leather-tough cowboys stomped their boots in the sawdust along with the music. Wait a minute . . . that’s what’s happening today and every day at Saloon #10 and the Deadwood Social Club. From 8:00 a.m. to 2:00 a.m., visitors to this living museum can relive those thrilling days of yesteryear. Over a hundred years’ worth of historical western and mining camp artifacts festoon the walls and the bar. Louie Lalonde is one of the owners of this storied place today, expanding on what her parents, Lew and Marion Keehn, established over 50 years ago.
THERE'S NO BUSINESS LIKE THE FOODSERVICE BUSINESS! by Mary Daggett What would compel people to work incredibly long hours–sometimes seven days a week–dealing with issue after issue, day after day? It must be love…love of their profession. Foodservice professionals seem to possess certain qualities that bolster them to continue with their life’s work–in the face of economic downturns, labor shortages, and yes, even catastrophic disaster. You’ll hear these people say, “I just couldn’t sit behind a desk all day.” “I’m a people person, and I really enjoy the camaraderie with my customers.” “I started in this business washing dishes when I was 13 years old. I guess it’s in my blood.” “All I ever wanted to do was cook.” The foodservice industry is peppered with entrepreneurial success stories about some pretty smooth operators… stories such as these:
America's Ethnic Eateries Present the Best Tastes of the World by Mary Daggett Americans work hard. America's ethnic restaurants represent the culmination of eons of culinary experimentation-from Oaxaca to Osaka-and all points between and beyond.
Operators Optimize Performance with Back-of-the-House Renovations . . . and delight patrons with fresh front-of-the-house style and pizzazz! by Mary Daggett There comes a time in the life of every long-time foodservice establishment when the rickety old equipment in the kitchen must be put out of its misery—replaced by sleek new models that streamline food prep and boost the morale of the entire kitchen staff. Or, when the décor in the dining room can no longer pass for “shabby chic” because it’s crossed the line into just plain worn and dingy. Or, when the same kitchen layout that once made perfect sense now has waitstaff bumping into chefs left and right.