West Valley Bar & Grill

Why I Don’t Drink Budweiser…and Why I’m Not Alone

Budweiser has always been far more about marketing than beer. The founder of Anheuser Busch, Adolphus Busch, refused to drink his own brew, calling it “that slop” (he was German, of cou…

Why we will no longer be a welcoming church

We’ve decided to quit being a welcoming church. No kidding. We’re giving it up. Like so many congregations, we’ve sunk an amazing amount of time and energy into becoming a welcoming church. We changed worship styles, trained greeters and ushers, wore name tags, brewed coffee, went to workshops on hospitality and put our friendliest people …

What Is the Difference Between Chow Mein and Lo Mein?

If you’ve ever opened a box of Chinese take-out and it turns out to be not exactly what you ordered, you may have mixed up your meins. That’s right, there is a difference between these two popular Chinese dishes—however, the difference is probably not what you think. While it may be easy to assume that the type of noodles is what makes the dish difference, we all know what happens when you assume. Yes, you’re actually incorrect on this one<br>So, if not…

10 Things You Should Definitely Not to Do in a Bar

Bartenders weigh in on all the ways you're pissing them off.

Is Beer a Better Painkiller Than Tylenol?

10 tips to help you grill burgers to perfection

By Susan Selasky, Detroit Free Press<br>Americans consume some 50 billion hamburgers a year. What’s so hard about shaping some ground meat into a patty and cooking it?<br>Meat experts, cookbook authors and chefs say plenty.<br>We use the wrong grind of beef. We handle the meat and shape them wrong. We cook t

Grilled To Perfection: 3 Tips For Making The Perfect Burger

The right burger often comes down to the right ingredients and an extra observant chef.

Four critical factors that drive brand loyalty for casual dining restaurants

We've defined the top retention strategies 50 winning restaurants count on to drive loyalty.

You'll Never Guess Which Casual Dining Restaurant Is Everyone's Favorite

Diners may be having a love affair with fast-casual chains, but in the casual-dining realm, this experience still ranks at the top.

Casual-Dining Chains Step Up to the Plate

Many casual-dining chains are reinventing themselves to be more contemporary. They are swapping out giant portions of food for small plates, and upgrading ingredients and décor.

3 Steps for a Casual Dining Brand Turnaround

As stakeholders in casual dining (CD) concepts continue to look at the turnaround potential of their investment, it is important to focus on techniques and strategies that accelerate success where others have failed.

Casual dining well-armed with appetizer offers

Brands battle for customer attention with starter deals

Casual dining finds a ray of light: Takeout

Chains making a big push for delivery and to go, but will it be enough?

Are off-premise channels a silver bullet for the casual dining segment?

Restaurants have experienced declining sales for the past decade, but delivery, catering and carryout are yielding positive results for major chains.

Will These See-Through Shields Be the Future of Restaurant Dining?

Designer Christophe Gerignon has a bold idea for keeping restaurant dining hygenic.

How food trucks are adding a fresh twist to casual dining

As the appetite for new foods grows and consumers seek out new dining experiences, the traditional lines between restaurants and street food are blurring.

Why casual-dining restaurants should close thousands of units

Casual-dining restaurants have seen declining sales and traffic for a decade now, and as a result, there are fewer of them.