November 11, 2010

Growing Market For Bizarre Foods

Deep fried eel bones. Goat eyeball tacos. Breaded blowfish. All badass-sounding items featured at New York City restaurants both luxe (bones at Sushi Yasuda and blowfish at Oceana) and low (eyeballs at Taqueria Puebla in Staten Island). Inc.com says ingest one of these babies and you’ll have a story to impress your foodie friends–and gross

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Sizzler Remodeling Program Heats Up With Latest Reopening

Business Wire: “This is a Sizzler? No way!” It’s a comment heard a lot these days as the popular family casual chain and its franchisees continue to remodel their restaurants, using an all-new design. The latest Sizzler to get an extreme makeover is in Murrieta, Calif. Owned by Sizzler USA’s largest franchisee, BMW Management, Inc.,

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Big Retail In Little Spaces

Bigger is not always better, says a recent article in The New York Times. As retailers struggle to save money in a sluggish economy, they’re starting to downsize – literally. After all, a smaller space will have a lower rent, fewer costs for storing inventory, and a need for fewer employees. The Times notes that

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Jeans Will Save H20

According to Fast Company, the jeans manufacturing process can be surprisingly water-intensive. Most jeans are washed in industrial washing machines between three to ten times during the finishing process–and that adds up. So when Levi’s went looking for ways to save water this past year, it focused on the finishing side of jeans manufacturing. And

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