I’ve long believed that just about the worst way to begin a workweek is scheduling an in-office staff meeting. Employees start dreading it by mid-day Sunday. The gatherings usually get off to a late start, drag on and are deemed worthless by most participants.

Enter the breakfast meeting.

What Biba Caggiano describes as the “bing, bang, bong noises,” began on Jan. 26, 2007. That’s when the building next door to one of the region’s most established destination restaurants was being demolished. What followed was a three-sided, multi-year Sutter Medical Center construction project that continues to this day.

Nine years ago, Kimio Bazett and UC Davis classmate Jon Modrow opened The Golden Bear, an American restaurant and bar at 24th and K streets in Sacramento. The location came with a beer and wine license, so the two took what they had and ran with it.

We live in a world of labels. And right or wrong, the labels we choose have an impact on how others perceive us — even during the holidays.

Stand outside Sandra Dee’s long enough on a Sunday, and you’ll see groups of hungry guests walk up and squawk at the realization that the famed soul food restaurant is closed.

 Since late 2010, following the completion of a multimillion-dollar remodel, management at Enotria Restaurant & Wine Bar has been in pursuit of creating Sacramento’s ideal dining experience.

As restaurant review guides go, it has no equal. It is so prestigious that whole cities vie for even a single mention, and Sacramento is no exception. Breaking in, however, is easier said than done.

Early business success often brings challenges. In the case of ol’ Republic Brewery, the biggest challenge is meeting consumer demand.

While Bill Carey is amply appreciative of Highway 50 patrons looking to reconnect with his former establishment, the German-style St. Pauli Inn, he is just as quick to point out that his Forester Pub & Grill is not a Continental restaurant.

When I sit down at Juno’s for one of the best burgers of my life, Chef Helms starts by telling me he doesn’t want to be a namedropper. The fact that he mentored under legendary French Chef Jean Luc Chassereau of The Cookery and Reda Bellarbi Saleha of Aioli Bodga Espanola is not the point.