Starting a food business is an exciting venture, but one of the biggest decisions entrepreneurs face is choosing between a food truck and restaurants. Both models offer unique opportunities to serve customers, build a brand and generate revenue, but they differ significantly in startup costs, operational requirements, staffing needs and long-term... Read More

James from Parts Town interviews Vince from Cafe Italiano. Can you give me some background on your history, and how the restaurant was started? My parents were born and raised in Chicago; my grandparents emigrated there from Italy. My parents moved from the Chicagoland area to Southwest Florida... Read More

This week, we talk with Adam Jed, co-founder of San Francisco’s admired Bluestem Brasserie, a restaurant that “showcases sustainably produced grass-fed beef from highly regarded purveyors, with an emphasis on whole-animal utilization.” (source) The congenial and spirited Jed... Read More

James from Parts Town interviews Frank from Vainisi’s restaurant. Looking at your menu, is that your sense of humor coming through with the helipad directions and carry-out/reservation disclaimer? Yeah, I wrote all that. Is that sort of humor part of the restaurant culture and experience? I... Read More

This year’s NRA Show wrapped up this week, and Parts Town was proud to have been onsite throughout the four-day event. Attendance for the 94th annual convention, again held at Chicago’s McCormick Place, is expected to top last year’s count of 61,000 attendees, according to a... Read More

Parts Town interviews Lee Donuts owner Jim Stoecker What’s the most popular item on your menu? Donuts. Is there one item people order more than others? Probably the long johns. To what do you attribute your success? We still make donuts in the overnight (hours). We’re old school—we’ll start... Read More