Author: Linda Longo

A Rare Rabbit

THIS PORTLAND RESTAURANT IS GETTING RAVES FOR ITS AMBIANCE AS WELL AS ITS MENU. PHOTOGRAPHY BY MARK MEDIANA It’s not often that restaurant reviews in the consumer magazine Food & Wine or regional press such as Portland Oregon Restaurant News & Food Events devote as much space detailing the décor of a new restaurant as they do the cuisine. The exception appears to be the recently opened Jackrabbit, situated inside the lobby of boutique hotel The Duniway in Portland, Oregon. Jackrabbit is the brainchild of noted chef Chris Cosentino, who has appeared on Food Network’s Next Iron Chef America,...

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Editor’s Note April, 2018

THE DEVIL IS IN THE DETAILS Devising a coordinating theme throughout a hospitality venue is not new; however, the lengths that restaurateurs will go to these days to provide the minutest detail is impressive. In this issue alone, there are two new restaurants that have incorporated the overall theme (i.e. Sea Salt, Monarch butterflies) into their food and beverage options — and they aren’t the only ones. Even offices are taking a cue from this fully integrated approach. As our feature stories on Boston Consulting Group’s Los Angeles headquarters and LinkedIn’s New York offices reveal, today’s corporate interior design...

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Editors Note November 2017

EVERYTHING’S AN “EXPERIENCE” Whether consumers are shopping for groceries or diamonds, eating fast food or dining out, gambling at a mega-resort or inside a small casino, and staying at budget motels for vacation or 5-star hotels for business, the purveyors of those destinations are being told by industry pundits that they need to provide “an experience” in order to attract business. This is where the Age of the Internet, with its 24/7 convenience of never having to leave home and the simplicity of smartphone apps has brought us. Restaurants, hotels, movie theaters, grocery stores, shopping malls, and individual retailers...

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