July 2013

You could say the tabletop is the heart of a restaurant.

They may not have the major marketing budgets that national chains have, but smaller full-service chains have found effective strategies to endear themselves to consumers in a big way. ...

The broad availability and purported ease of mobile “dongle-style” point of sale (POS) solutions like Square, Groupon, and Intuit’s GoPa

Full-service restaurants account for 5 percent of all franchised establishments in the U.S., notes Rick Bisio, franchise consultant and author of The Educated Franchisee.

According to the most recent report from the U.S. Labor Department, “restaurants have been adding an average of 50,000 jobs monthly since April – about double the rate from 2012.

“If you can’t stand the heat, stay out of the kitchen.” It may be an old adage, but five minutes in a bustling kitchen leaves little doubt that it’s also literally true. According to the U.S. ...

Admittedly, I make snap judgments on a restaurant’s wine menu based on the number of wines—and the global breadth—available for a small pour.

Like others, David Volion, owner of Voleo’s Seafood Restaurant, Lafitte, Louisiana, felt he couldn’t afford flood insurance.

For years consumers have been oohing and ahhing over beautifully plated dishes in magazines, on television, and at restaurants.

The cocktail craze has mixologists vying to see who can craft the most memorable beverage—one that will inspire guests to share the latest and greatest bar buzz with all their friends. ...