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Agave & Rye's 'Epic' Vision Spreads to New Markets and Concepts
Life After COVID: Welcome to the World of Hybrid Restaurants
3 Overlooked Aspects of Restaurant Design
The Lost Cajun Acquired by Investment Firm Executive Decisions Group
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Chef D. Brandon Walker and the Art of Doing Good
Your 3rd Spot Adds Stuart Rogers as Director of Culinary Innovation
Why Bars are Ditching Cocktail Lists for a More Personalized Experience
Wines of Georgia Names Christy Canterbury Campaign Ambassador
Snooze, an A.M. Eatery to Roll Out Spring/Summer Menu on May 19
Restaurant Revitalization Fund Approaches Final Stand
Casual-Dining Menu Prices See Record Inflation
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Washington, D.C. Sues Grubhub for 'Deceptive Trade Practices'
Puckett's Gro. & Restaurant Now Delivers Nationwide with Goldbelly
Grubhub to Offer Corporate Pay Card for Local Restaurants
Is Your Ghost Kitchen Following Proper Safety Protocols?
Tranzonic Expands Contract Converting Services for Dry and Presaturated Wipes
Remote Auditing is Here to Stay for Restaurants, and Why That's a Good Thing
Marketing & Promotions
Friendly's Embarks on New Culinary Adventure
Applebee's to Offer Free Movie Tickets with Purchase
Ferraro's Italian Restaurant Unveils Summer and Fall Menus
Labor & Employees
IHOP Ramps Up Expansion of Virtual Brands
Famous Toastery Names Joe Gillie Vice President of Operations
Chili's Parent Brinker International Extends Educational Benefits to Family Members
How to Diagnose Walk-in Refrigerators and Freezers at Your Restaurant
Mundial Introduces Cutting-Edge Knife Sharpening System
Frontline International's Cooking Oil Management System Wins Kitchen Innovations Award
Is Applebee's Scooping Quick-Service Market Share?
Dae Gee Korean BBQ Looks to Grow in Texas
On the Border Preps for Franchise Expansion
What Exclusion Looks Like : Modern Day Struggles of a Food Allergy Parent
Melting Pot Partners with Friendship Expert to Craft 'The Best Fondue Friends Forever' Experience
The Toasted Yolk Cafe Launches Spring Menu Innovation