Considered to be the unofficial end of summer, Labor Day is the perfect opportunity to celebrate the season one last time. If you’re looking for ways to give summer one last hurrah and draw people to your establishment, here are some crowd-pleasing Labor Day menu ideas for restaurants that are sure to be a hit. Labor Day Menu Planning Tips... 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

Dan Ulledahl of Barbeque Kansas City speaks to Parts Town: What is the most popular item on your menu?  I would say it’s a 3 way tie between... Read More