The Business of Eating

Spend your bucks at the beach this year

Bob Yesbek
1 year ago
Recently in this column I suggested that (local!) restaurant gift cards make wonderful holiday...

North vs. South: The mixology wars

Bob Yesbek
1 year ago
Over the last several years, I have had the pleasure of combining business with pleasure in...

Save on wrapping paper this year

Bob Yesbek
1 year ago
I like to think of Thanksgiving as the last speed bump before Christmas. So much to do in so little...

Escape the ordinary this Christmas!

Bob Yesbek
1 year ago
I wrote last week about traditional holiday foods, paying homage to Julia Child, the legendary TV...

It all started with an unruly turkey

Bob Yesbek
1 year ago
The high holy days for food and restaurant writers are just around the corner. What better way to...

The Tuscan Adventure is waiting for you

Bob Yesbek
1 year ago
Pretty much every restaurateur here at the beach will tell you that the shortage of qualified help...

Now it’s our turn!

Bob Yesbek
1 year ago
Goodness knows we keep things hoppin’ in the fall season, and our esteemed visitors love it. But in...

Good things come in threes

Bob Yesbek
1 year ago
Not long ago, a trio of tried-and true eateries descended on us beach dwellers. And in spite of...

From rider to reality: Kas Naylor does it all

Bob Yesbek
1 year ago
Rehoboth Beach has always been the perfect blend of my favorite things. Restaurant people toiling...

Doing the right thing for the long term equals success

Bob Yesbek
1 year ago
Successful people are good at turning adversity into advantage. A good example is chef/restaurateur...

Good music and good food – a heavenly match

Bob Yesbek
1 year ago
With the approach of our two October jazz fests, the time has arrived when my appreciation for our...

First State restaurants will celebrate their...

Bob Yesbek
1 year ago
Last Saturday, I had the pleasure of interviewing Carrie Leishman, president and CEO of the...

Get into the spirit of the (second) season

Bob Yesbek
1 year ago
Dining influencers such as the James Beard Foundation, the Wine Spectator, TripAdvisor, Food...

The often thankless job of keeping you happy

Bob Yesbek
1 year ago
Back in 2012, I ran an article that generated an unusually large number of comments from restaurant...

Flavorful Mediterranean is still a family affair at...

Bob Yesbek
1 year ago
I warned you last week to be careful what you ask for. But in spite of that, I continued to receive...

Yet another glance into our delectable past

Bob Yesbek
1 year ago
I’d like to thank everyone for the huge number of kind responses to last week’s column. I love our...

Our beach eats fame didn’t happen overnight

Bob Yesbek
1 year ago
A significant majority of the emails and messages I receive make reference to the history of this...

Restaurants can be a labor of (unrequited) love

Bob Yesbek
1 year ago
One of my favorite mantras about restaurants and this business of eating in general is in fact the...

Our high-tech business of eating

Bob Yesbek
1 year ago
The age-old ordeal of hunting and gathering in the wild has morphed into just a few simple pushes...

Red Square Caviar Bar: Just the facts, ma’am

Bob Yesbek
1 year ago
It’s hard to believe that all these years after I originally ran an article about Red Square Caviar...

Oops… one more thing about lunching in Lewes

Bob Yesbek
1 year ago
My big plan for this week’s column was to crow (as humbly as possible, of course) that you are...

Explore Lewes’ lunchy landscape 

Bob Yesbek 
1 year ago
Rehoboth’s tiny neighbor to the north is rapidly making a name for itself as a dining destination...

Managing talent and ego in the kitchen – and elsewhere

Bob Yesbek
1 year ago
I’ve been getting a lot of emails and comments recently about “Ciao House,” celebrity chef Alex...

At the beach? Well, ya gotta eat!

Bob Yesbek
1 year ago
The week of July Fourth is the quintessential “summer at the beach” moment. And nobody knows that...

‘Tis the season to wow your summer guests

Bob Yesbek
1 year ago
Gadzooks! The traditional midpoint of our 2024 season is just around the corner! And, true to form...

Dining al fresco at the beach

Bob Yesbek
1 year ago
With July Fourth just around the corner, it’s all about the beaches, shopping … and restaurants!...

Don’t forget the true meaning of this beloved holiday

Bob Yesbek
1 year ago
Every week, I carve out the same quiet time during which I come up with my weekly column. This...

Practice on the folks who love you the most

Bob Yesbek
1 year ago
In my former existence west of that big bay, my livelihood depended on the smooth and reliable...

Good Earth Market expands its scope, keeps its spirit

Bob Yesbek
1 year ago
Sue Ryan says, “Eat. Shop. Stay. Party.” I thoroughly agree. One of the annoying things about the...

From the stills to the taps, It’s all local at...

Bob Yesbek
1 year ago
It’s been almost 25 years since I started writing about our Cape Region food industry, and so many...

Memories of a Rehoboth restaurant past

Bob Yesbek 
1 year ago
One of the popular topics on my weekly radio show is the history of some of our long-gone – but...

Treat your guests to a taste of Rehoboth, Dewey and...

Bob Yesbek
1 year ago
Like the proverbial light at the end of the tunnel (which often turns out to be a train), the 2024...

The generosity of our beach eateries knows no bounds

Bob Yesbek
1 year ago
The 10th annual Top Chef of the Culinary Coast event will take place Wednesday, May 15, at Ivy in...

Avoiding the ‘same-old-same-old’ day after day

Bob Yesbek
1 year ago
The restaurant business is all about branding. We hear “1776” and we think of steaks and brûlée’d...

Keep loyal guests happy by staying in touch

Bob Yesbek
1 year ago
Last Saturday, I had the pleasure of hearing a (brilliantly produced) radio show featuring a sales...

Shorebreak Lodge lights up once again

Bob Yesbek
1 year ago
OK, locals: How many of you remember Mimi’s Fruit Bowl? The little health-food stand opened almost...

What goes around comes around

Bob Yesbek
1 year ago
I’ve written many times that it’s anybody’s guess as to what sort of nerve you’ll hit when writing...

A Delaware family legacy for over 12 years

Bob Yesbek
1 year ago
I first wrote about Pete's Steak Shop in 2012. After many exhaustive studies and fact-finding...

The blame game can be a losing proposition

Bob Yesbek
2 years ago
Resort dining is a lot more than just turning the key and waiting for people to find you. The 2024...

A good sauce is icing on the cake

Bob Yesbek
2 years ago
One of the things I love about our resort towns is the entrepreneurs who defy the odds in order to...

Dine on the road less taken

Bob Yesbek
2 years ago
As the deadline for this column looms (as it has every week for almost 14 years), it’s a challenge...

Food is music to the body

Bob Yesbek
2 years ago
I like to shine the spotlight on small, single-owner restaurants that just keep on keepin’ on, day...

North or south, the breakfast battle continues

Bob Yesbek
2 years ago
As part of my continuing education (OK, we’ll call it that ...), I like to sample the incredible...

Pizza, pizza everywhere!

Bob Yesbek
2 years ago
What with all the partying, decorating and international travel that comes with International Pizza...

The carryout container tells the whole story

Bob Yesbek
2 years ago
Chinese food is good business, especially with an envelope of duck sauce on the side. Considering...

Resort restaurateurs know that only the strong survive

Bob Yesbek
2 years ago
One of the most difficult tasks I face at RehobothFoodie.com is keeping the restaurant specials/...

The humble burger: where simple meets delicious

Bob Yesbek
2 years ago
Bundle up and break out the 4-wheeler! It’s wintertime, and that can mean only one thing:...

‘The greatest of feasts!’ - Well said, James

Bob Yesbek
2 years ago
I first met Keith Irwin when he was working at Nage with La Vida Hospitality. When La Vida opened...

Sip some booze in your dancin’ shoes while the...

Bob Yesbek
2 years ago
The word “disco” might be passé, but dance clubs with EDM (electronic dance music – pretty much the...

Constant vigilance is key to restaurant self...

Bob Yesbek
2 years ago
In spite of the carefully written rules and regulations that help restaurateurs keep their...

Off-season in Rehoboth: Business as usual!

Bob Yesbek 
2 years ago
I’ll never forget that day in January 2011 when Trish Vernon (may she rest in peace) honored me...

Good food, good mood – enjoy the holidays!

Bob Yesbek
2 years ago
Monday night specials in off-season places, Hot crunchy pizzas put smiles on our...

Local shopping is a gift to everyone

Bob Yesbek
2 years ago
A few weeks ago, I made an offhand suggestion on the radio that (local!) restaurant gift cards make...

An Italian adventure to benefit our fledgling chefs

Bob Yesbek
2 years ago
The shortage of qualified restaurant help continues. New hires for both front and back of house are...

Casual elegance, consistent quality and lots of history

Bob Yesbek
2 years ago
Years and years (and years) ago, I had the time of my life playing full time in a rock band in...

The evolution of this business of eating

Bob Yesbek
2 years ago
We baby boomers have survived many a fad over the years. But one thing that still strikes fear into...

Don’t fear the reaper, the scorpion, the ghost

Bob Yesbek
2 years ago
This quote: “The best spicy challenge strikes a balance between flavor and fear,” from former “Man...

The ‘Sea Between the Lands’ has some pretty good food

Bob Yesbek
2 years ago
We are fortunate here in the Cape Region to have several restaurants owned by entrepreneurs who...

Hometown friendly: On the menu here at the beach

Bob Yesbek
2 years ago
A couple of months ago, I wrote a lengthy treatise (some felt it was overly lengthy – but it’s my...

Hospitality pros treat themselves to a special evening

Bob Yesbek
2 years ago
In keeping with the hallowed tradition upheld by many of Delaware’s best eateries, the Delaware...